Product: Invertase (fructofuranosidase) Enzyme SUC-100L
Activity (pH 4.5 and 50°C) 100,000 SU/GM
Appearance: Creamy to white powder
Origin: Aspergillus oryzae (Fungi)
Application: Inverted Sugar, Patisserie
Total Aerobic Plate Count: 10,000 CFU/g max
Coliforms: 30 CFU/g max
Escherichia Coli Negative in 10 g
Salmonella Negative in 25 g
Mold and Yeast 100 CFU/g max
Efficacies:
Simplifies production processing
Enhances sweetness and reduces the viscosity
Less crystals and longer shelf life
Enhances texture and color stability
Description:
Enzyme preparation for food use containing β-fructofuranosidase (invertase) derived from a selected strain of Aspergillus oryzae, which hydrolyzes sucrose into glucose and fructose (invert syrup). Invertase is used to improve shelf life of confections and can be applied for any inversion of sucrose especially liquefied cherry centers, creams, mints, truffles, marshmallow, invert syrup and other fondants. This process will convert a crystalline sucrose solution into a liquid, often referred to as invert sugar.
The product can be applied in the confectionary industry for the production of invert syrup starting from beet or cane sugar. When it is used for this process, no browning appears and no hydroxy-methylfurfural will form, which is a normal phenomenon during hydrolysis with acid. It can also be used to prevent sugar crystallization in confections by hydrolysis of sucrose (glucose + fructose) in fondants or chocolate coated candies with soft centers. In addition to its main confectionary application, this enzyme can be used to produce melibiose from raffinose or D-Fructose from inulin, since it contains b-fructosidase activity. It can also be used in some specialty fruit juice products to decrease sucrose levels.
