Invertase (β-fructofuranosidase)

    The food and drink industry depends heavily on enzymes. Enzymes produced by yeast have been used for thousands of years in brewing and baking. Invert sugar (IS) contains fructose and glucose in roughly equal proportions. Invert sugar is greater in demand than pure glucose as a food and drink sweetener, because fructose is sweeter than glucose. Main consumers of Invert Sugar are the baking, beverages, canning, confectionery and dairy industries. In addition, high fructose syrup is used in the food and beverage industry heavily depends on enzymes. These kinds of proteins produced by yeast have been used for thousands of years in brewing and baking. Invert sugar (IS) contains fructose and glucose in roughly equal proportions. The invert sugar is greater in demand than pure glucose as food and drink sweeteners, because fructose is sweeter than glucose. Main consumers of invert sugar are the baking, beverages, canning, confectionery, and dairy industries. In addition to this, high fructose syrup is used in many other processed foods like jams and jellies. However, it is being used only in biscuits and soft drinks. A manufacturer of IS is expecting to supply it in the next couple of years to the confectionery, fruit canning, food, and dairy products industries as well. Fructose, also known as fruit sugar, is the sweetest natural sugar and is found in fruits, vegetables, and honey. Enzymatic treatments are a major way of producing sweeteners, including syrups derived from sucrose or starch that contain mixtures of glucose, maltose, fructose, and other sugars. Glucose has 70-75% the sweetening strength of beet sugar (sucrose), but fructose is twice as sweet as sucrose. Thus, processes for the manufacture of fructose are of considerable value. Invertase is used traditionally in the production of inverted sugars for industry, especially in the manufacture of candies and preserves, the production of lactic acid, and ethanol production from fermentation of cane sugar molasses.

    Use of Invert sugar

    Biscuits – For caramelization and enhanced flavor.

    Better texture Bread, cakes & pastries. For a better crust color, a softer crumb, and faster yeast activation.

    Fruit processing – For better shelf life due to good humectant properties. Provides a better taste profile and enhances flavor.

    Honey – For bee feeding and blending with honey. Restricted bacterial activity. Good and chemically purer replacement of honey.

    Squashes, Lemonades, and Instant Energy Drinks – Glucose and fructose provide instant energy and better taste.

    Pharmaceuticals – Ready to use for cough syrups and glucose and fructose-based intravenous fluids.

     

    Invertase (β-fructofuranosidase)

    A β-fructofuranosidase enzyme preparation for hydrolyzing sucrose into glucose and fructose (invert syrup), which is from a selected strain of a fungus. The recommended dose rate is usually 150-300 ppm (45-60 SU/g) on 70% of sugar solution and added after the fluid has cooled down below 70°C. But it could be optimized in a different material (sugar) or production process (within a different temperature, pH, and processing time). Typically, a 70% sucrose solution is prepared, the pH is adjusted to 5, the product is added, and the solution is incubated at 50°C (122°F). The product performs at a temperature up to 60-70°C (depending on the concentration of sugar) and is rapidly deactivated above 80°C. Therefore, it is recommended that the product be. Effective pH range: 3.0 to 5.5 Optimum pH: 5.0
    Effective Temperature range: 30 to 65℃ Optimum Temperature: 50℃

    Invertase Diagram

     

    Benefits of Invertase

    Invertase can improve the shelf life of confections and be applied for any inversion of sucrose, especially liquefied cherry centers, creams, mints, truffles, marshmallow, invert syrup, and other fondants. The product can be applied in the confectionery industry for the production of invert syrup starting from beet or cane sugar. When it is used for this process, no browning appears, and no hydroxy-methyl furfural will form, which is a normal phenomenon during hydrolysis with acid. It can also be used to prevent sugar crystallization in confections by hydrolysis of sucrose (glucose + fructose) in fondants or chocolate-coated candies with soft centers. In addition to its main confectionery application, this enzyme can be used to produce melibiose from raffinose or D-fructose from inulin, since it contains β-fructosidase activity. It can also be used in some specialty fruit juice products to decrease sucrose levels.