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Invertase
Invertase

Invertase

Invertase Specification

  • Solubility
  • Soluble in Water
  • Source
  • Microbial fermentation
  • Chemical Composition
  • Invertase enzyme preparation
  • Application
  • Food, Pharmaceuticals, Confectionery
  • Ingredients
  • Invertase enzyme, stabilizers
  • Product Type
  • Enzyme
  • Form
  • Powder
  • Color
  • White
  • Weight
  • 1 Kilograms (kg)
  • Shelf Life
  • 3 Years
  • Packaging
  • Aluminium Bag inside Drum
  • Moisture
  • 5.0% Max
  • Grade Standard
  • Food Grade
  • Flavor
  • Characteristic
  • Pack Size
  • 1 kg, 5 kg, 25 kg
  • Physical State
  • Solid
  • Pack Type
  • Aluminium Bag/ Drum
  • Purity
  • >99%
 
 

About Invertase

Name: Invertase
Invertase (EC 3.2.1.26 ) (systematic name: beta-fructofuranosidase) is a sucrase enzyme.[citation needed] It catalyzes the hydrolysis (breakdown) of sucrose (table sugar) to fructose and glucose, usually in the form of inverted sugar syrup.
For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, who use it to make honey from nectar.
Invertase is expensive, so when fructose is required, it may be preferable to make it from glucose using glucose isomerase.
E1103  3.2.1.26   Invertase  Invertase  stabiliser   Invertase  supplier   Invertase  manufacturer   Invertase exporter   Invertase  importer  Invertase  distributor

 

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