Invertase NZs-BE-B017

Catalog Number NZs-BE-B017

Grade Food Grade

Category Amylases

Description

Invertase NZs-BE-B017 is a high-performance food-grade enzyme produced using carefully selected Saccharomyces cerevisiae strains through a controlled submerged fermentation process. It is designed to catalyze the hydrolysis of sucrose into glucose and fructose (invert sugar). By converting sucrose into its simpler reducing sugars, this enzyme improves sweetness intensity, enhances solubility, and helps prevent crystallization in various food and beverage applications. It can be widely used as a functional additive and processing ingredient in various industries.

Typical Parameters

Applications

Invertase NZs-BE-B017 can be applied in a variety of food processing industries, including:

• Confectionery industry: Used in the production of soft-filled chocolates, candies, and fondants. The enzyme converts sucrose into invert sugar, helping create liquid or semi-liquid centers and preventing sugar crystallization.
• Bakery products: Improves sweetness distribution and enhances moisture retention in cakes, pastries, cookies, and other baked goods. It also helps extend shelf life by maintaining softness.
• Beverage industry: Applied in beverage formulations requiring sugar inversion, improving solubility and sweetness consistency in syrups and flavored drinks.

Recommended Usage

The recommended dosage of invertase NZs-BE-B017 may vary depending on the specific formulation, processing conditions, and desired hydrolysis time. The following examples can be used as general reference guidelines. For standard production conditions, 350 g of sucrase can be added to 1 ton of 70% sugar syrup at 50 °C. Under these conditions, complete hydrolysis can typically be achieved within approximately 6 hours, ensuring efficient conversion and consistent invert sugar formation. If a more cost-effective approach is preferred, the dosage can be reduced to 150 g per ton of 70% sugarcane syrup at 50 °C. In this case, the hydrolysis process may require approximately 20 hours to reach full conversion. This option allows flexibility in production planning while maintaining satisfactory enzymatic performance. Since raw materials, processing equipment, reaction time, and technical parameters may differ from one production environment to another, it is strongly recommended to conduct small-scale trials before large-scale application.

Storage

Store the product in a cool, dry place away from direct sunlight, heat, and moisture, and keep the container tightly sealed after each use to maintain enzyme stability and activity. Avoid contamination and exposure to extreme environmental conditions. When stored properly under recommended conditions, the product remains stable and retains its performance throughout its shelf life.

Shelf Life

The shelf life of the product depends on storage temperature and handling conditions. When stored at 25 °C, the product maintains stable enzyme activity for up to 12 months. If kept under cooler conditions, specifically below 15 °C, the shelf life can be extended to approximately 18 months, provided that the packaging remains properly sealed and protected from moisture and direct sunlight. To ensure optimal performance, it is recommended to use the product within the stated shelf life.

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