Invertase Enzyme

Invertase Enzyme is an enzyme that catalyzes the hydrolysis of sucrose into fructose and glucose, and is widely found in plants, animals and microorganisms, mainly from yeast. It can not only catalyze the hydrolysis of sucrose to produce glucose and fructose, but also catalyze the hydrolysis of raffinose to produce dense disaccharide and fructose.

• Product Name: Invertase Enzyme
• Other Name: Invertase
• Appearance: White Powder
• Activity: 200,000 U/G
• Source: Fermentation-derived, non-GMO microbial production

Key Parameters

Certifications

Certified for international food-grade compliance:

• FSSC22000
• ISO22000
• ISO9001
• HACCP
• KOSHER
• HALAL
• SC (China Food Production License)
• USDA Organic / EU Organic

Applications

Food Industry

• Used in the production of soft-centered candies (liquor centers)
• Enhances sweetness and humectancy in baked goods and jams
• Improves solubility and shelf life in syrups and ice creams

Beverage Industry

• For the breakdown of sucrose into glucose and fructose in juice and soft drinks

Pharmaceutical Industry

• Helps in the formulation of syrups and oral suspensions
• Improves the taste and solubility of medicinal sugar bases

Biotechnology & Research

• Used in enzymatic catalysis and molecular biology experiments

Recommended Dosage

• Food & Beverage: 0.1%–0.3% depending on sucrose content and temperature
• Pharma: Based on specific formulation requirements
• Processing Conditions: Optimal activity at pH 4.5–5.5 and 50–60°C

Ingredient Compatibility

• Works synergistically with glucose oxidase, amylase, and lactase in complex enzyme formulations
• Compatible with most sweeteners and food emulsifiers

Packaging & Supply

• MOQ: 1kg
• Package: 1kg/bag, 25kg/drum, or per client requirements
• Lead Time: 5–7 business days for ready stock
• Shipping: Available via air, sea, or express
• OEM/ODM Support: Label, packaging, activity range customization

Frequently Asked Questions (FAQ)

1. Is Invertase safe for food use?
Yes, our invertase is food-grade and produced under strict GMP and HACCP conditions with full certifications.

2. What is the source of your enzyme?
It is derived from non-GMO microbial fermentation.

3. Can I use it in high-sugar environments?
Yes, it is particularly effective in high-sucrose formulations, including confections and syrups.

4. What is the optimal temperature and pH for activity?
Optimal performance is typically at 50–60°C and pH 4.5–5.5.

5. Do you provide COA and supporting documentation?
Yes, we provide COA, MSDS, TDS, and third-party lab testing results upon request.