Invertase

Invertase complex is a biological catalyst that is used to produce natural invert syrup in the confectionery industry. This syrup is a mixture of glucose and fructose that serves as the base for many confectionery products such as jam, jellies and marmalades.

Invertase complexes, as well as the enzymes they contain, get their name because of their action on the molecules of dextrin, which is a product of starch. When enzymes act on dextrin, they break down sucrose obtained by hydrolysis of starch into glucose and fruit sugar - sucrose or fructose, respectively.

To achieve the required level of invert sugar, it is important to correctly select the conditions for the interaction of the enzyme complex with dextrin. Based on this, the company proposed a technology for the production of invertase using a process of inactivation of enzymes intended for processing dextrins. As a result of this process, special peptides appear on the surface of the substances, thanks to which the fermented substances bind to the glycine polymer and thereby retain all their characteristics at a high level for a long time. Thus, after applying the inactivation process, a product with a long shelf life and the required characteristics is obtained, ready for use in various fields.