Invertase Invertase (Beta-Fructofuranosidase) (EC 3.2.1.26) — Optimised for Industrial Sucrose Hydrolysis
Maximise output and quality with high-activity Invertase, engineered for reliable hydrolysis of sucrose into glucose and fructose. Ideal for confectionery liquid centers, invert sugar syrup, humectant bakery fillings, moisture retention in baked goods, anti-crystallization in frozen desserts, and FOS production. Operates best at pH 4.0–5.5 and 50°C–60°C. Activity grades from 100,000 to 300,000 SU/g. Available as light yellow to amber powder or liquid. MOQ 1 kg. Ships globally with full COA/TDS documentation.
Invertase (Beta-Fructofuranosidase) Enzyme Powder
100,000 – 300,000 SU/g
How Invertase Catalyses the Reaction
Activity vs. Temperature & pH
Reaction-rate curves for optimal temperature and pH — useful for process design and dosing.
Invertase — Scientific Atlas
From sucrose to invert sugar — substrate, mechanism, sources, protein architecture, optimal conditions, reaction equation, industrial production, and applications, in a single antique-plate poster.
Invertase — Quick Reference Poster
Specs, reaction pathway, activity curves, and core applications on a single shareable sheet.
Why Source From Us
- Worldwide shipping to 35+ countries
- ISO 9001, HALAL & KOSHER certified
- Food-grade & industrial-grade product lines
- Full batch traceability & technical data sheets
Product Specifications
01 Enzyme Name
Invertase (Beta-Fructofuranosidase)
02 EC Number
EC 3.2.1.26
03 Activity
100,000 – 300,000 SU/g
04 Optimal pH
4.0 – 5.5
05 Optimal Temperature
50°C – 60°C
06 Appearance
Light yellow to amber powder or liquid
07 Source
Saccharomyces cerevisiae / Aspergillus niger
08 Shelf Life
12 months (sealed, cool, dry place)
09 Packaging
1 kg / 5 kg / 25 kg fiber drums
10 MOQ
1 kg
11 Certifications
ISO 9001, HALAL, KOSHER, Food Grade
Applications
Invertase (Beta-Fructofuranosidase) catalyzes the hydrolysis of sucrose into glucose and fructose, enabling improved sweetness profile, anti-crystallization behavior, humectancy, and texture stability in commercial formulations.
Confectionery — Liquid Centers
Enables sucrose conversion inside chocolate shells to form liquid or cream centers in filled chocolates and fondants.
Learn more →Invert Sugar Syrup
Produces invert sugar resistant to crystallization for use in beverages, bakery, and frozen desserts.
Learn more →Artificial Honey & Spreads
Creates honey-like syrups with humectant properties suited for bakery fillings, cereal bars, and table spreads.
Learn more →Baking — Moisture Retention
Invert sugar retains moisture in cakes, muffins, and bread, maintaining softness throughout shelf life.
Learn more →Ice Cream & Frozen Desserts
Prevents sucrose crystallization in frozen products, allowing smooth texture through repeated freeze-thaw cycles.
Learn more →Fructooligosaccharide (FOS) Production
Supports transfructosylation to produce FOS from sucrose for functional ingredient applications.
Learn more →Learn About Invertase (Beta-Fructofuranosidase)
Industry guides covering process windows, supplier qualification, dosage, and applications — written for procurement and process engineers.
Enzyme Invertase for Industrial Invert Sugar Production
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Hydrolysis of Sucrose by Invertase for Industrial Invert Sugar
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Invertase Specification Checklist for Invert Sugar
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Invertase Supplier Guide for Invert Syrup and Invert Sugar
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Invertase Dosage, pH, and Temperature in Invert Sugar Production
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Invertase Enzyme Powder
Compare invertase enzyme powder for invert sugar: specs, process ranges, COA/TDS…
Why Source From Us
Frequently Asked Questions
Q1 What is Invertase (Beta-Fructofuranosidase), and what does it do?
Invertase (EC 3.2.1.26) catalyzes hydrolysis of sucrose into glucose and fructose (invert sugar), improving sweetness profiles, reducing crystallization, and enhancing texture and moisture control in industrial formulations.
Q2 What are the recommended pH and temperature for best activity?
Best performance is achieved at pH 4.0–5.5 and 50°C–60°C. Verify dosage and conversion with pilot-scale trials tailored to your process.
Q3 How do I choose the right SU/g activity grade for my process?
Select based on target conversion, substrate concentration, and residence time. Higher activity can reduce dosing; optimization depends on recipe and mixing conditions.
Q4 Which applications benefit most from invertase treatment?
Common uses include confectionery liquid centers, invert sugar syrup, artificial honey, moisture retention in baking, anti-crystallization in frozen desserts, and FOS production.
Q5 How should I store Invertase, and what is the shelf life?
Store sealed in a cool, dry area. Shelf life is 12 months under correct storage to maintain activity.
Certifications & Standards
Get a Free Sample & Quote
Share your application, target pH/temperature, and annual demand. We'll recommend the right activity grade and send a free sample with COA/TDS within 24 hours.
Years experience
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