Turn sucrose breakdown into a measurable performance advantage. Our high-activity Invertase drives efficient enzymatic conversion of sucrose into glucose + fructose for liquid/cream centers, invert sugar syrup, humectant spreads, improved baking softness, and smooth frozen dessert texture. Designed to perform best within pH 4.0–5.5 and 50°C–60°C. Activity 100,000–300,000 SU/g. Light yellow to amber powder or liquid. MOQ 1 kg. Ships worldwide with documentation support (COA/TDS).
ISO 9001 certified
Invertase (Beta-Fructofuranosidase)
EC 3.2.1.26
100,000 – 300,000 SU/g
4.0 – 5.5
50°C – 60°C
Light yellow to amber powder or liquid
Saccharomyces cerevisiae / Aspergillus niger
12 months (sealed, cool, dry place)
1 kg / 5 kg / 25 kg fiber drums
1 kg
ISO 9001, HALAL, KOSHER, Food Grade
Invertase (Beta-Fructofuranosidase) catalyzes the hydrolysis of sucrose into glucose and fructose, enabling improved sweetness profile, anti-crystallization behavior, humectancy, and texture stability across food and functional formulations.
Converts sucrose to glucose + fructose inside chocolate shells, creating the classic liquid/cream center in filled chocolates and fondants.
Produces invert sugar (equal glucose + fructose) that resists crystallization, used in soft drinks, baked goods, and ice cream.
Creates honey-like invert syrups with humectant properties for bakery fillings, cereal bars, and table syrups.
Invert sugar from invertase treatment retains moisture longer in cakes, muffins, and bread, extending shelf life and softness.
Prevents sucrose crystallization in frozen desserts, maintaining smooth texture through freeze-thaw cycles.
Transfructosylation activity produces prebiotic FOS from sucrose, used in functional foods and dietary supplements.
Invertase (EC 3.2.1.26) is an enzyme that hydrolyzes sucrose into glucose and fructose (invert sugar). This helps improve sweetness profile, reduce crystallization, and enhance texture and moisture retention in many food applications.
For optimal performance, use pH 4.0–5.5 and 50°C–60°C. Actual dosing and conversion should be confirmed with a small-scale trial for your specific formulation.
Select based on your target conversion level, substrate concentration, and residence time. Higher activity can reduce required dosage, but final optimization depends on your recipe and mixing conditions.
Invertase is widely used for confectionery liquid centers, invert sugar syrup, artificial honey & spreads, moisture retention in baking, anti-crystallization in ice cream, and FOS production via transfructosylation.
Store sealed product in a cool, dry place. Shelf life is 12 months under proper storage conditions to help preserve activity.
Certifications & Standards
Tell us your application, target pH/temperature, and annual volume. We’ll help you pick the right activity grade and send a free sample plus COA/TDS within 24 hours.
Years experience
Countries shipped