Invertase: High activity enzyme to digest sucrose into glucose & fructose.

Applications include: Food Processing, High-Fructose Corn Syrup (HFCS), Sugar Production, Candy Production.

Properties: Our invertase enzyme delivers fast, efficient conversion of sucrose into glucose and fructose, giving manufacturers precise control over sweetness, texture, and stability. Designed for high activity and consistent performance, it improves flavour balance, prevents crystallisation, and extends shelf life in confectionery, beverages, baked goods, and syrups. The enzyme works effectively under a wide range of pH and temperature conditions, integrates seamlessly into existing processes, and reduces the need for added sugars or costly reformulation. With reliable supply, strong batch-to-batch consistency, and technical support to optimise dosing and yields, our invertase helps you achieve better product quality, higher process efficiency, and lower overall production costs.

Reaction Scheme:

Sucrose → Glucose + Fructose 

• Certification: Food grade, ISO22000
• Activity: 300,000 U per g *
• Format: White powder
• Temperature Range: 30-65 deg. C
• Optimal Temperature: 50-60 deg. C
• pH Range: 3.0-6.0
• Optimal pH: 4.5-6.0
• Typical Dosage: 0.1-1% w/v
• Storage: 24 months
• Safety: (contact us)
• Technical Sheet: (contact us)

* Where 1 unit of of invertase is the amount of enzyme required to release 1 μmol of reducing sugars per minute under defined conditions