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Invertase Powder Description
Invertase Enzyme (CAS Number: 9001-57-4) SF106 is derived through extraction and refinement from the Saccharomyces cerevisiae strain. It can completely decompose sucrose into fructose and glucose with characteristics of high purity and specificity. It is widely used in food processing and the alcohol industry.
Example Application in Chocolate Factory
There are many different types of sugar, chocolate factory use sucrose, and as you know, it forms stiff, crunchy crystals, which is no good if you’re after the soft texture. The sucrose molecule is made up of a front bit and a back bit joined together by a single bond. On their own, each bit is itself a sugar but of a different sort: the glucose like you get in some energy drinks, and the other one called fructose you often get that in fruits, and the thing is they don’t form crunchy crystals. So break this bond, and we can make an excellent smooth taste. We can break that bond using sheer heat, but the problem is heat and chocolate don’t mix. Fortunately, there is a more subtle way: the invertase enzyme. Enzymes are just natural chemicals, and living things produce lots of different sorts of enzymes. Chocolate factory adds a tiny bit of invertase into sucrose in the production process and coating chocolate when they are cool and hard.
What is the invertase function?
Invertase makes chemical reactions happen more quickly, so instead of lots of heat, the invertase breaks the bond at room temperature. An enzyme is just like a miniature machine with just the right tools to make the reaction happen. The invertase grabs the sucrose molecule, bends into just the right position, moves slightly, and the reaction happens just like that. The invertase breaks this particular bond in sucrose.
Is there an invertase in nature?
Yes, there are thousands of other enzymes that help different reactions happen, including digestion enzymes.
How do bees use invertase to make honey?
Bees use the same invertase enzyme to do the same thing. Nectar is essentially sugars in water. The bees use invertase to convert the sucrose to glucose and fructose, and then they fan it with their wings to drive off the water that makes a soft gooey paste we call it honey.
Applications and Usage
This product could be used as the additives, ingredients, and the biocatalyzer in the fields of food, beverage, alcohol fermentation, and pharmaceutical preparation etc.
- Food Industry: 100g sucrose (dry)/0.03-0.05g Invertase powder, the optimum dosage to be determined according to the specific experiment.
- Ethanol Industry: 0.02%-0.04% (basis on the original molasses)
The product if stored at 25℃ below, 12 months shelf life, if under the 4~10℃ cold storage, shelf life is 18 months; under warranty, measured activity not less marked activity. Over shelf life, enzymes may decrease, but can still be used, usage should be increased accordingly. The product is bio-active substances, so sunlight, temperature, and humidity can cause inactivation of enzymes. Therefore, should transport and store in cool dry place. Avoid direct exposure to sunlight or moisture. Warehouses should be maintained in a clean, cool, and dry.
- The product is bio-active substances, inhalation of dust or aerosols may induce sensitization and may cause allergic reactions in sensitized individuals. Unnecessary contact with the product and inhalation of dust should be avoided.
- In case of contact with the eyes or skin, promptly rinse with the affected area with plenty of water for at least 15 minutes.
Sukraza v prahu Invertaza Encim invertazaUS$99.41
Invertazni encim v prahu 200000u/g Sukraza v prahu CAS 9001-57-4US$390.00