Invertase Powder
PRODUCT CHARACTERISTICS:
- Natural Reaction : Hydrolysis of Sucrose to convert in to Glucose and Fructose
- Enzyme Activity : 2,00,000 U/g
- Form : Free flowing powder
- Color : White to off White Color Powder
- Odor : Fermentation odor
- Working pH : 3.5 – 5.5
- Optimum pH : 5.0
- Working Temperature : 10-70°C
- Optimum Temperature : 50°C
- Inactivate Temperature : 80 °C (15 – 20 Minute)
Description
PRODUCT DESCRIPTION:
Invertase – β-fructofuranosidase enzyme preparation for hydrolyzing sucrose into glucose and fructose (The resulting mixture of fructose and glucose is called the inverted sugar syrup), which is produced by fermentation with a selected strain of a fungus (Aspergillus Orizae).
Invertase enzyme can improve shelf life of confections and be applied for any inversion of sucrose especially liquefied cherry centers, creams, mints, truffles, marshmallow, invert syrup and other fondants.
APPLICATION:
- Make Invert Syrup
- Bakery Industries,
- Confection Industries
DOSAGE:
The recommended dosage of Invertase Powder is 150 – 200 gm / 1 MT of Sucrose syrup material, The actual dosage needs to be optimized depend upon factors such as process equipments used, and process.
| Dosage Rate | Working Time | Inversion |
| 0.015% | 24.00 hours | 95.20 % |
| 0.035% | 5.5 hours | 99.94 % |
PACKAGEING:
Invertase Powder available in 1 kg, 5 kg, 10 kg, 25 kg HDPE Drum OR as per customer requirement.
STORAGE:
Should be stored in closed container under cool conditions. (below 25°C temperature).
Invertase Powder is give best performance with in 12 months from date of mfg. The product gives further optimal performance to use within 24 months from the production date if stored at or below 10 °C in the original packing.
SAFETY AND ENZYME HANDLING:
Inhalation of enzyme dust and mist should be avoided. In case of contact with skin or eyes, promptly rinse with water for at least 15 minutes
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