Invertase contains the enzyme B-D fructofuransidase which hydrolyses sucrose to give fructose and glucose. The enzyme is derived from a selected strain of Saccharomyces certevisiae.
Invertase is used in the large scale production of invert sugar, which is an important ingredient in the confectionery industry. It is also used in the production of fondant creams or marzipan, where inversion of sucrose takes place in situ.
Invertase is used in combination with other enzymes to make digestive enzyme formulations.
Packing and Storage:
Invertase is available in 25kg plastic drums and, when stored at 10oC or below, will maintain at least 95% activity for a minimum of 24 months. After this time period, re-assay is advisable.