# Invertase (Beta-Fructofuranosidase)

> Industrial invertase (beta-fructofuranosidase) for sucrose hydrolysis. 100k–300k SU/g, ISO/HALAL/KOSHER, food-grade, 1 kg MOQ. Get spec sheet + COA.

## About
Invertase (Beta-Fructofuranosidase) is available from invertase.bio — an industrial enzyme supplier.
Contact: hello@mail.invertase.bio

## Applications
- Confectionery — Liquid Centers: Enables sucrose conversion inside chocolate shells to form liquid or cream centers in filled chocolates and fondants.
- Invert Sugar Syrup: Produces invert sugar resistant to crystallization for use in beverages, bakery, and frozen desserts.
- Artificial Honey & Spreads: Creates honey-like syrups with humectant properties suited for bakery fillings, cereal bars, and table spreads.
- Baking — Moisture Retention: Invert sugar retains moisture in cakes, muffins, and bread, maintaining softness throughout shelf life.
- Ice Cream & Frozen Desserts: Prevents sucrose crystallization in frozen products, allowing smooth texture through repeated freeze-thaw cycles.
- Fructooligosaccharide (FOS) Production: Supports transfructosylation to produce FOS from sucrose for functional ingredient applications.

## Specifications
- Enzyme Name: Invertase (Beta-Fructofuranosidase)
- EC Number: EC 3.2.1.26
- Activity: 100,000 – 300,000 SU/g
- Optimal pH: 4.0 – 5.5
- Optimal Temperature: 50°C – 60°C
- Appearance: Light yellow to amber powder or liquid
- Source: Saccharomyces cerevisiae / Aspergillus niger
- Shelf Life: 12 months (sealed, cool, dry place)
- Packaging: 1 kg / 5 kg / 25 kg fiber drums
- MOQ: 1 kg
- Certifications: ISO 9001, HALAL, KOSHER, Food Grade

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