KDN Invertase

Mode of Action

Kingzyme INVE specifically hydrolyzes the fructofuranoside bonds in non-reducing sugars, and catalyzes the hydrolysis of sucrose into glucose and fructose. 

Physical and Chemical Properties

1.  Appearance: Off white to light brown powder/liquid. Color may vary from batch to batch.

2.  Enzymatic activity: solid - 60,000 U/g or 200,000 U/g; Liquid - 25,000 U/mL.

Definition of Unit (U): One U of invertase activity is defined as the amount of enzyme required to convert 1mg of sucrose into glucose and fructose in 5 min under specified conditions [pH4.5, 20℃, 5.4% (w/v) sucrose solution hydrolyzed for 30 min].

3.  Temperature: effective at 20-60℃,optimum: 45-55℃.

4.  pH: effective at pH3.0-8.0, optimum: pH4.5-5.5.

Functions

1.  hydrolyze sucrose to produce an invert syrup of 1:1 mixture of glucose and fructose. It can also inhibit sucrose crystallization, improve the sweetness, and enhance the taste, flavor and color of food.

2.  improve the flavor, color and stability of the confectionary.

3.  used as a preservative in baking products to keep them fresh; also used as moisture retention agent to make the product easier to be molded without sticking to hands.

Recommended Dosage (based on 60,000 U/g)

Kingzyme INVE will completely hydrolyze the substrate in 6h at a dosage of 350g/T sugar syrup (70%, 50℃), and in 20h at a dosage of 150g/T sugar syrup (70%, 50℃) to help save costs.

Transportation, Packaging and Storage

Transportation: By air, or by sea in reefer container.

Storage: Store in a cool and dry place away from light at ≤25℃.

Packaging: 25kg/drum.

Shelf life: 2 years.