Enzymes for your industry.
Images 1–2 of 3
SCIENTIFIC AND TECHNICAL
Invertase breaks down sucrose. The listed reaction produces glucose + Fructose CAS Number: 9001-57-4. Compare the food grade specification with the requirements of your application. Check the listed activity and operating conditions before selecting a pack size.
ENZYME SELECTION
Compare the listed substrate and reaction products with the outcome required for your application. Check the supplied grade, activity specification and operating conditions, then choose a pack size for your evaluation.
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.
Sucrose → Glucose + Fructose CAS Number: 9001-57-4
12 months * Where 1 unit of of invertase is the amount of enzyme required to release 1 μmol of reducing sugars per minute under defined conditions
HERE TO HELP
Talk to S&T about your application and the right product for your work.
Enzyme expertise. Built for your process.