Invertase is an S. cerevisiae yeast-derived enzyme that carries out hydrolysis of terminal non-reducing β-D-fructofuranoside residues in β-D-fructofuranosides.
Invertase splits sucrose into glucose and fructose (invert syrup) and can be applied for any inversion of sucrose, especially liquefied cherry centers, creams, mints, truffles, marshmallows, invert syrup, and other fondants.
Invertase plays a key role in digestive processes and improves confections’ shelf life.
ASSAY:10,000 SU – 100000 SU, USP, and EP
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