Invertase Invertase (Beta-Fructofuranosidase) (EC 3.2.1.26) — Built for Sucrose Hydrolysis
Turn sucrose breakdown into a measurable performance advantage. Our high-activity Invertase drives efficient enzymatic conversion of sucrose into glucose + fructose for liquid/cream centers, invert sugar syrup, humectant spreads, improved baking softness, and smooth frozen dessert texture. Designed to perform best within pH 4.0–5.5 and 50°C–60°C. Activity 100,000–300,000 SU/g. Light yellow to amber powder or liquid. MOQ 1 kg. Ships worldwide with documentation support (COA/TDS).
ISO 9001 certified
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 across food and functional formulations.
Confectionery — Liquid Centers
Converts sucrose to glucose + fructose inside chocolate shells, creating the classic liquid/cream center in filled chocolates and fondants.
Invert Sugar Syrup
Produces invert sugar (equal glucose + fructose) that resists crystallization, used in soft drinks, baked goods, and ice cream.
Artificial Honey & Spreads
Creates honey-like invert syrups with humectant properties for bakery fillings, cereal bars, and table syrups.
Baking — Moisture Retention
Invert sugar from invertase treatment retains moisture longer in cakes, muffins, and bread, extending shelf life and softness.
Ice Cream & Frozen Desserts
Prevents sucrose crystallization in frozen desserts, maintaining smooth texture through freeze-thaw cycles.
Fructooligosaccharide (FOS) Production
Transfructosylation activity produces prebiotic FOS from sucrose, used in functional foods and dietary supplements.
Why Source From Us
Frequently Asked Questions
Q1 What is Invertase (Beta-Fructofuranosidase), and what does it do?
Invertase (EC 3.2.1.26) is an enzyme that hydrolyzes sucrose into glucose and fructose (invert sugar). This helps improve sweetness profile, reduce crystallization, and enhance texture and moisture retention in many food applications.
Q2 What are the recommended pH and temperature for best activity?
For optimal performance, use pH 4.0–5.5 and 50°C–60°C. Actual dosing and conversion should be confirmed with a small-scale trial for your specific formulation.
Q3 How do I choose the right SU/g activity grade for my process?
Select based on your target conversion level, substrate concentration, and residence time. Higher activity can reduce required dosage, but final optimization depends on your recipe and mixing conditions.
Q4 Which applications benefit most from invertase treatment?
Invertase is widely used for confectionery liquid centers, invert sugar syrup, artificial honey & spreads, moisture retention in baking, anti-crystallization in ice cream, and FOS production via transfructosylation.
Q5 How should I store Invertase, and what is the shelf life?
Store sealed product in a cool, dry place. Shelf life is 12 months under proper storage conditions to help preserve activity.
Certifications & Standards
Get a Free Sample & Quote
Tell us your application, target pH/temperature, and annual volume. We’ll help you pick the right activity grade and send a free sample plus COA/TDS within 24 hours.
Years experience
Countries shipped