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Simplifiered production processing
Enhanced sweetness and reduced lower viscosity
Less crystallization and longer shelf-life in confectionery
Enhanced texture and clear-golden color stabilities
Description:
Invertase (-fructofuranosidase) is the common name for Sucrase which catalyzes the hydrolysis of sucrose and breaks it down into an equal molar mixture of glucose and fructose. The resulting mixture of fructose and glucose is called the invert sugar syrup. Invert sugar syrup is used in many applications such as beverage and baking applications, but most commonly it is directly used in food processing such as confectionery to produce a soft fondant center. In addition to its main confectionary application, this enzyme can be used to produce melibiose from raffinose or D-Fructose from inulin. It can also be used in some specialty fruit juice products to decrease sucrose levels.
Enzyme: Invertase Enzyme Preparation
Synonyms: Sucrase, Invertin, Saccharase, Fructofuranosidase, D-Fructofuranoside fructohydrolase
Appearance: Clear light yellow liquid
Souring Origin: Aspergillus sp.
Application: Invert Sugar Syrup, Molasses, sugar syrups, Fruit Juice, Confectionery Fillings, Marzipan, Nutraceuticals, Food Supplement, Digesting Nutrition
Total Aerobic Plate Count: 10,000 CFU/G max
Coliforms: 30 MPN/G max
Escherichia Coli in 25 g: None Detected
Salmonella in 25g: None Detected
Antibiotic activity: None Detected
Mold and Yeast: 100 CFU/g max
Usage rate:
For the complete invert sugar inversion, the recommended dose rate is usually 50-65g per 1000KG of 70% of sugar solution and added after the fluid cold down below 70C. While, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time).
Application range:
Active at temperature up to 60-70�?�°C. Enzyme will be inactivated quickly above 80C.
Packing:
25kg per plastic drum; it is available in different types of packaging. Please contact the sales representative for more information.
Product: Invertase Enzyme for Invert Sugar Syrup Production and Confectionery
Liquid Invertase Sinzym SUC-SL
Talk to us:
- Simplifiered production processing;
- Enhanced sweetness and reduced lower viscosity;
- Less crystallization and longer shelf-life in confectionery;
- Enhanced texture and clear-golden color stabilities.
Description:
Invertase (-fructofuranosidase) is the common name for Sucrase which catalyzes the hydrolysis of sucrose and breaks it down into an equal molar mixture of glucose and fructose. The resulting mixture of fructose and glucose is called the invert sugar syrup. Invert sugar syrup is used in many applications such as beverage and baking applications, but most commonly it is directly used in food processing such as confectionery to produce a soft fondant center. In addition to its main confectionary application, this enzyme can be used to produce melibiose from raffinose or D-Fructose from inulin. It can also be used in some specialty fruit juice products to decrease sucrose levels.
Enzyme: Invertase Enzyme Preparation
Synonyms: Sucrase, Invertin, Saccharase, Fructofuranosidase,D-Fructofuranoside fructohydrolase
Appearance: Clear light yellow liquid
Souring Origin: Aspergillus sp.
Application: Invert Sugar Syrup, Molasses, sugar syrups, Fruit Juice, Confectionery Fillings, Marzipan, Nutraceuticals, Food Supplement, Digesting Nutrition
Total Aerobic Plate Count: 10,000 CFU/G max
Coliforms: 30 MPN/G max
Escherichia Coli in 25 g: None Detected
Salmonella in 25g: None Detected
Antibiotic activity: None Detected
Mold and Yeast: 100 CFU/g max
Usage rate:
For the complete invert sugar inversion, the recommended dose rate is usually 0.15-0.2% of 70% sugar solution and added after the fluid cold down below 70 C. While, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time).
Application range:
Active at temperature up to 60-70 C. Enzyme will be inactivated quickly above 80 C.
Packing:
25kg per plastic drum; it is available in different types of packaging. Please contact the sales representative for more information.
Chemical formula C4H6O5
C.A.S number 004-525-33-1
Formula weight 134.09
Appearance Colourless liquid
Assay Not less than 99.8%
Density 1.25g/cm3(20C/68F)
Application Using for the different beverages:
flavored water
energy drinks
tea drinks
juice till 100%
Mechanism of efficiency of DMDC DMDC can permeate through the cell membrane, and block the metabolism through reacting with the enzymes of microorganism, then achieve the purpose of sterilization. Even in very low additive amount, DMDC can effectively kill typical spoilage bacteria in beverage, and not affect the taste, flavor and color of the beverage. Furthermore, it could be rapidly and completely hydrolyzed to carbon dioxide and methanol, which are the natural ingredients of juice.
Package Gauga: 4KG/20KG
Storage conditions In optimal storage conditions (storage temperature: 20C-30C), the storage period is one year
