Contact Supplier

Ms. Sophia

Leave a message

Contact Now

Premium Invertase Enzyme for Food Processing

Name: Sorbitol/D-Glucitol/Sorbol/D-Sorbitol
Uploaded: 2024-07-02T05:36:02+08:00
Description: nvertase, also known as sucrase or β -furan fructosidase, is a natural hydrolase. Its core function is to catalyze the

Get Latest Price

Min. Order:

Transportation:

Ocean,Air,Express

Contact Now

Product Description

Product Attributes
Supply Ability & Additional Information
Packaging & Delivery

< >

Overview

Product Attributes

Model No.: ST-Invertase

Brand: sentian

Supply Ability & Additional Information

Transportation: Ocean,Air,Express

Packaging & Delivery

nvertase, also known as sucrase or β -furan fructosidase, is a natural hydrolase. Its core function is to catalyze the decomposition of sucrose (table sugar) into an equal amount of a mixture of glucose and fructose. This mixture is called "invert sugar".

A simple analogy: Invertase is like an efficient "molecular scissors", specifically designed to cut the chemical bonds within sucrose molecules.

Main application fields

Invertase is an indispensable raw material in the food industry, especially in the confectionery manufacturing industry.

1. Confectionery Industry - Core application field

Premium Plant Protein Containing 4 Hydroxy 4 Nitrobiphenyl

Soft-core chocolate: This is the most classic application of invertase. When invertase is added to the center of chocolate (usually a mixture of sucrose and syrup), under the protection of the chocolate crust, the enzyme continuously converts sucrose into invert sugar for several weeks, making the inner part soft, creamy, and forming a unique runny or soft core texture.

Candy soft cakes and filled candies: Used to make various candies with soft and moist fillings.

Sugar coating and frosting: Prevent the sugar coating from hardening and cracking, and maintain its softness and plasticity.

2. Baking industry

Keep pastries moist: Added to baked goods such as cakes and breads, it effectively prevents the products from aging and drying out, maintaining a soft texture.

Promoting the Maillard reaction: The glucose and fructose produced are reducing sugars, which can enhance the golden color and inviting flavor of baked goods.

3. Other food industries

Ice cream: Prevents ice crystal formation and makes the texture more delicate and smooth.

The artificial production of honey: The components of invert sugar are very similar to those of natural honey.

Alcoholic beverages: In the production of certain sweet wines and liqueurs, they are used to adjust the sweetness and taste.

Product Categories : Enzyme Supplements > Food Grade Enzymes

Hot Products