Invertase
Product Description
| Product | Invertase |
| CAS | 9001-57-4 |
| Synonym | b-D-Fructofuranosidase, Invertin, Saccharase, Sucrase, .beta.-Fructofuranosidase |
Typical Product Specifications
| Activity | Liquid: 10,000 SU/mL |
| Peak Activity Temperature | Liquid: 10 - 65 C, Optimal: 60 C |
| Active pH Range | Powder: 3.5 - 5.5 |
| Peak Activity Temperature | Powder: 10 - 65 C, Optimal: 60 C |
| Activity | Custom Blend: 1,000 - 180,000 SU/g |
| Active pH Range | Liquid: 3.5 - 5.5 |
| Molecular weight | 27,000 |
| Solubility | water |
| Notes | Invertase is used in the confectionary industry for the production of invert syrup from sugar beet or sugar cane. It can also prevent the crystallization of sugar in confectionaries like soft-centered chocolate candies. In certainf fruit juices, Invertase can be used to decrease sucrose content. This enzyme can be supplied as a powder formulation custom blended between 1,000 - 180,000 SU/g. It is also available as a liquid preparation standardized to 10,000 SU/mL. |
| Class | Enzymes, Non GMO |
| Function | Enzyme |
| Industry | Food Chemicals, Nutrition |
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