Invertase (β-fructofuranosidase, sucrose) - is an enzyme preparation that catalyzes the hydrolysis (destruction) of sucrose disaccharide into monosugar glucose and fructose.

Invertase - is produced as a result of targeted deep fermentation of the strain Penicllium canescens, followed by separation of the enzyme from the producer strain, purification and concentration.

EINECS number: 232-615-7
CAS number: 9001-57-4
EC number:
Quality: food

Forms and activities of preparation Invertase


10000 units/ml

Thick mobile liquid from yellow to light brown.

Specific weight
Not less than 1,15 g/ml.


50000 units/g

Yellow or yellow-brown powder.

Not more than 15%.


The preparation is most active at temperatures from 55 °С to 60 °С and pH from 4,5 to 5,0.

Dependence of Invertase activity on temperature
Dependence of Invertase activity on pH
Physico-chemical properties
indicatoroptimal rangeworking range
Temperature55 °C-60 °C40 °C - 75 °C
Microbiological indicators
Total bacterial contamination, KOU/g not more than4,0 х 104
BGKP in 1.0g, no more than0
E.coli, in 25.0gare absent
Pathogenic microorganisms, including genus Salmonella, in 25.0gare absent
GMO status

The preparation is obtained by culturing selected by direct selection of a natural strain of microorganisms without the use of genetic engineering technologies.


Invertase is used as a technological tool for the production of invert syrup from sucrose solutions (syrups from cane or beet sugar).

The preparation allows you to get an inverted syrup with splitting up to 80-100% sugar, resulting in the formation of a mixture containing equal amounts of glucose and fructose.

In contrast to acid chemical inversion, enzymatic hydrolysis is a more controlled and stable process, resulting in a cleaner end product (reduced levels of unwanted by-products, such as hydroxymethylfurfural).

Enzyme preparation Invertase is used as a food additive in the confectionery industry (used in situ in confectionery products and in the production of fruit juices and jams).

Benefits and uses of inverted syrup

The effect of "increased" sweetness

The high fructose content as a result of the inversion makes the product more sweet than the same amount of sugar. This additional sweetness allows you to reduce by more than 20% the carbohydrate content in the final products. In production, financial costs are reduced for the production of confectionery.

Moisture retention effect

Syrup retains moisture in the product, increasing its shelf life. This additional moisture retention is extremely important for low-fat foods such as diet cookies, cakes, pastries and bread, as they can become dry and unsuitable for consumption.

Taste improver

Fructose in inverted syrup - has a natural interaction with organic acids and fruit flavors, which significantly improves and enhances the aroma and taste of the final products.

Advantages of using the Invertase enzyme for the confectionery industry
increases the viscosity of the fillings, stabilizes the consistency of the finished product;
allows you to save a given product structure;
confectionery shelf life increases;
avoids the use of acids in the process of sucrose hydrolysis;
1. Production of invert syrup

At the optimum pH value (5.5) and temperature (above 50 °C) sugar inversion occurs within 24 hours, depending on the syrup concentration, enzyme dosage and the required degree of conversion (usually from 66% for "medium sugar inversion"). up to 100% for "complete inversion of sugar").

enzymeactivity, un/mldosage*, ml/1kg of sugarconditions for full inverse sugar
Invertase100001-224h at temperatures of 50-55 °С

* The optimal dosage may differ from the recommended value depending on the quality characteristics of raw materials, technological parameters of the process and is calculated individually.

To prepare invert syrup with complete inversion of sugar: It is recommended to prepare a sugar solution (pH 5.5), then add invertase at the rate of 1-2 ml per 1 kg of sugar and mix thoroughly. Leave the prepared mixture for incubation at a temperature of 50-55 °С. Upon completion of the inversion, the invertase activity can be stopped by appropriate heat treatment (the general recommendation is 5 minutes at 90-95°C and pH 4,5).

2. Confectionery

Increasing the water holding capacity of sweet fillings: Foods high in sucrose tend to lose moisture during storage. This causes the crystallization of sucrose, and the sweet filling hardens, significantly reducing the shelf life. Addition of the prparation Invertase to other ingredients of the filling in a dosage* of 2-3 ml per kg of sucrose provides a homogeneous distribution and improves the quality of the product.

To reduce the viscosity of sugar pastes: Add the drug invertase in a dosage* of 2 to 5 ml/kg. The preparation is added after heating the sugar mass and before molding.

Softening of the consistency and dilution of sugar fondant: The enzyme preparation of Invertase is homogeneously mixed with the fondant at 50-60 ° C for 20 minutes (dosage* from 2 to 5 ml/kg of sucrose depending on the required final consistency and available storage time before sale).

*The optimal dosage may differ from the recommended value depending on the quality characteristics of the raw material, enzyme activity, technological parameters of the process and is calculated individually.

Storage and stability

Liquid preparation: Store at a temperature of 2 °С to +15 °С in a dry place, protected from direct sunlight. The product retains this activity for 6 months from the date of manufacture.
Dry preparation: Store at a temperature of minus 25 °С to +25 °С in a dry place, protected from direct sunlight. The product retains this activity for 12 months from the date of manufacture.

When stored in the recommended conditions of the above terms, the product can be used without restrictions. However, activity monitoring and dosage adjustment should be performed.


Plastic canister: 1l, 5l, 20l - for liquid form;
Zip-Lock package: 1kg, 5 and 20kg paper bags with p/e liner, or other packaging in agreement with the customer - for the dry form of the preparation.


All enzymes have a warning: Harmful - the enzyme protein!. Do not inhale dust, do not inhale aerosol. In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.


The manufacturer guarantees the compliance of the enzyme preparation with the requirements of the technical conditions in compliance with the conditions of transportation and storage for one year from the date of manufacture. When stored above these periods, the drug is suitable for use, but a decrease in activity is allowed, which must be taken into account when calculating the dosage for its use.