Bulk Invertase Enzyme Supplier

Food-grade invertase for confectionery, invert sugar, and beekeeping. 30,000–200,000 U/g. Ships to 180+ countries from 1 kg. Certificate of analysis with every batch.
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How Invertase Works

Invertase (sucrase, EC 3.2.1.26) hydrolyzes sucrose into glucose and fructose — the equimolar mixture known as invert sugar — which is sweeter, more soluble, and resists crystallization.

Cleaves Sucrose

Invertase cleaves the glycosidic bond in sucrose, producing equal parts glucose and fructose. The reaction is irreversible under process conditions and proceeds without co-factors.

Prevents Crystallization

Invert sugar has a lower crystallization tendency than sucrose, making it ideal for soft-center chocolates, fondants, and liquid sugar syrups requiring long shelf stability.

Improves Fermentability

Glucose and fructose are directly fermentable by yeast without prior hydrolysis, improving fermentation speed and completeness in beverage and bioethanol applications.

Invertase Applications by Industry

Invertase is used wherever sucrose hydrolysis improves product quality, shelf life, or process efficiency.
Confectionery

Used in soft-center chocolates, fondants, and cream fillings to prevent sugar crystallization. Invert sugar keeps centers soft and extends shelf life by up to 6 months.

Пивоварение и напитки

Produces invert sugar syrup for priming ales and improving yeast fermentation in wine, mead, and cider. Faster fermentation and cleaner flavor compared to direct sucrose addition.

Beekeeping

Converts sucrose to invert sugar in artificial bee feed syrups, replicating the composition of natural nectar and improving digestibility and acceptance by colonies.

Liquid Sugar & Syrups

Enables higher solids concentration in liquid sugar without crystallization. Used by beverage manufacturers and industrial processors requiring stable high-Brix syrups.

Food Manufacturing

Improves sweetness profile in bakery, dairy, and processed food applications without adding bulk. Invert sugar is 20–25% sweeter than sucrose at equivalent weight.

Invertase Products Available Now

Browse our invertase range — food-grade powder grades from 30,000 to 200,000 U/g. All products ship with certificate of analysis and technical data sheet.

Why Source Invertase from enzymes.bio?

Низкий MOQ от 1 кг

Гибкие объемы заказов - от образцов для исследований и разработок до полных производственных партий. Масштабируйте, когда будете готовы.

Индивидуальные препараты

Наша техническая команда разрабатывает ферментные препараты на заказ в соответствии с Вашими точными спецификациями.

Глобальная доставка

Доставка DHL, FedEx и USPS в 180+ стран с полным отслеживанием. Возможна доставка по "холодной цепи".

Техническая поддержка

Рекомендации по применению от наших специалистов по ферментам в отношении дозировки, стабильности и рецептуры.

Часто задаваемые вопросы

Invertase (sucrase) hydrolyzes sucrose into glucose and fructose, producing invert sugar. Main applications include: confectionery (soft-center chocolates, fondants), beekeeping (invert sugar bee feed), brewing (priming sugar, fermentation improvement), liquid sugar manufacturing, and food processing where crystallization prevention or improved sweetness profile is needed.
We supply invertase powder in 30,000 U/g, 50,000 U/g, and 200,000 U/g activity grades. The 200,000 U/g grade is most cost-effective for industrial invert sugar production. All grades are produced via Saccharomyces cerevisiae fermentation and supplied as free-flowing white powder.
Saccharomyces-derived invertase is optimally active at pH 4.5–5.5 and 50–60°C. It retains significant activity from pH 3.5–7.5, making it suitable for most food applications. At refrigeration temperatures (4–10°C), the reaction proceeds slowly and can be used for in-situ soft-center production in confectionery.
A typical dosage for complete sucrose inversion is 0.1–0.5% enzyme (w/w) relative to sucrose solids at 50°C, pH 4.5–5.0, for 2–4 hours. Higher activity grades (200,000 U/g) allow lower addition rates. We provide application-specific dosage guides with every order.
Yes. Invertase is the standard enzyme for chocolate soft-center manufacturing. It is added to the fondant filling before enrobing. After enrobing, invertase slowly converts sucrose to invert sugar over 2–4 weeks, liquefying the center. Dosage is typically 0.05–0.15% on fondant weight.
Yes. Minimum order is 1 kg — suitable for lab trials and pilot production. We ship the same product specification at all order sizes, so scale-up is seamless. Certificate of analysis and technical data sheet are included with every shipment.

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