Invertase

Applications
Invertase enzyme (sucrase) is widely used in confectionery, beverage and fermentation industries to hydrolyze sucrose into invert sugar, improving sweetness profile, solubility and hygroscopicity. In sugar syrup production and liquid sugar manufacturing, it supports higher solids concentration, reduced crystallization and improved stability during storage. Beverage and wine producers use invertase to optimize fermentable sugar profiles and improve yeast performance in controlled fermentations. Feed producers and apiculture suppliers apply high-activity invertase powder to produce invert syrup for bee feeding, improving digestibility and reducing crystallization in storage tanks.

Specifications & Industrial Use
Invertase (CAS No. 9001-57-4, EC 3.2.1.26), also referred to as sucrase or β-D-fructofuranoside fructohydrolase, is produced via submerged fermentation of Saccharomyces cerevisiae. Available activities include 30,000 U/g, 50,000 U/g and 200,000 U/g in food-grade powder form, with typical packaging in 1 kg and bulk industrial quantities. Suitable for dry blending, syrup processing lines and controlled hydrolysis systems in food, beverage and feed manufacturing environments.

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