Invertase
Enzyme for preparing inverted syrup
Invertase is an enzyme for preparing inverted syrup (invert syrup, glucose-fructose syrup), by splitting sucrose into monosaccharide components: glucose and fructose.
The enzyme preparation is obtained as a result of directed deep fermentation of the strain Pen. Canescens.
The main advantages of the enzyme:
- Breaks sucrose into glucose and fructose up to 100%.
- The obtained inverted glucose-fructose syrup does NOT crystallize and does not precipitate.
- Easy to use (simple technological process of preparing inverted syrup).
- Application features:
- Dosage: 1 ml per 1 kg of sugar.
The working temperature of inversion is 50 °C.
The average duration of the inversion process is 1 day. - Preparation form:
- Liquid and dry.
- Packaging:
- Plastic canister: 1, 5, 20 l.
PET bottle: 200 ml.
Zip-Lock package: 1 kg.
Plastic jar: 100 g. - Storage conditions:
- Store at temperatures from + 2 °C to + 15 °C in a dry place protected from direct sunlight.
- Expiration date:
- 6 months.
