description
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: 3.2.1.26
Quality: харчова
Forms and activities of preparation Invertase
liquid
Activity: 10000 units/ml
Appearance: Thick mobile liquid from yellow to light brown.
Specific weight: Not less than 1,15 g/ml.
powder
Activity: 50000 units/g
Appearance: Yellow or yellow-brown powder.
Humidity: Not more than 15%.
characteristics
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
| indicator | optimal range | working range |
|---|---|---|
| Temperature | 55 °C-60 °C | 40 °C-75 °C |
| pH | 4.5-5 | 3.5–6.5 |
| indicator | value |
|---|---|
| Total bacterial contamination, KOU/g not more than | 4,0 х 104 |
| BGKP in 1.0g, no more than | 0 |
| E.coli, in 25.0g | are absent |
| Pathogenic microorganisms, including genus Salmonella, in 25.0g | are 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.
application
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;
Dosage
1. Production of invert syrup
At the optimal value of the pH indicator (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 "moderate sugar inversion" up to 100% for "full sugar inversion").
| enzyme | activity, un/ml | dosage* preparation, ml/1kg of sugar | conditions for full inverse sugar |
|---|---|---|---|
| Invertase | 10000 | 1-2 | 24h at temperatures of 50-55 °С |
- 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 dosagepreparation 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 preparation Invertase in a dosagepreparation 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).
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.
Packing
- 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.
Safety
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.
Warranty
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.
