Invertase is the common name for Sucrase. There are several major brands of invertase available in North America. Maxinvert, a product from DSM Food Specialties, Sucrovert, a brand formerly supplied by Chr. Hansen. Fortunately, all brands are standardized to provide equalivalent amounts of activity (0.3k for single strength, 0.6k for double and 0.9k for triple).
Invertase is derived from a selected non-GMO yeast strain of Saccharomyces cerevisiae. Invertase splits sucrose into glucose and fructose (invert syrup) and can be applied for any inversion of sucrose especially liquefied cherry centers, creams, mints, truffles, marshmallow, invert syrup and other fondants. Invertase is used to improve shelf life of confections. It is available in single, double and triple strengths and is packaged in one, ten and 44 pound containers for ease of use, storage and cost efficiency. Custom packaging is also available.
Invertase is derived from a selected non-GMO yeast strain of Saccharomyces cerevisiae.
Invertase may be added from 2 oz. to 5 oz. per 100 pound batch. For ideal results, each application should be optimized to achieve the desired results.
Ingredients Large Batch Small Batch
Water 5 lb. 1 lb.
Dry fondant 50 lb. 10 lb.
Nukreme 5 lb. 1 lb.
Salt 2 oz. 2 tsp.
INVERTASE 2 oz. 1/4 oz.
Flavor and color As desired As desired
Total Batch Size 60 lb. 12 lb.
Place approximately one third dry fondant and all of the other ingredients on bed of cream beater and mix until smooth. Add the remaining dry fondant gradually (at center of beater), mix until uniform. Handle as you would regular dry fondant creams.
Note: This formula may be creamed on a table.
All Invertase Strengths are in stock and can be shipped within 24 hr.
Invertase is available in:
single strength, 0.4 k - (2,400 SU per ml)
double strength, 0.6 k - (4,000 SU per ml)
triple strength, 0.9 k - (10,000 SU per ml)
The optimum temperature for invertase is 140° F (60°C). The enzyme has excellent activity at lower temperatures, but reaction times are extended. To compensate for the extended reaction times, more enzyme may be used. For ideal results, each application should be optimized.
Invertase can be used at temperatures up to 140° F (60° C) without loss of activity. Above 140° F activity begins to decrease; however, more enzyme may be used to compensate for loss of activity. It may be necessary to optimize applications requiring higher temperatures depending on actual temperatures.
Invertase may be used over an extended pH range with an optimum pH at 4.5. This enzyme is fully active from pH 3.0 to 5.5. Use at pH values over 6.0 is not recommended.
Store Invertase in the refrigerator between 40° F and 60° F (5° C to 10° C). If stored in a cool and dry manner, Invertase is stable for one year.
Invertase preparations are colorless to light yellow clear solutions. The preparation may have a slight fermentation odor.
Invertase and all chemicals should be handled properly. Invertase is nonflammable. All invertase preparations can be allergens and cause sensitivities on prolonged contact. Gloves and safety glasses should be used when handling this material to prevent repeated skin or eye contact. Repeated exposure can lead to allergic sensitization. Should this material come in contact with skin or eyes, rinse thoroughly for 10 to 15 minutes with water. For eye contact, rinse thoroughly for 10 to 15 minutes with water and seek medical attention. If any symptoms such as skin rashes or respiratory difficulties persist, seek prompt medical attention.
A Material Safety Data Sheet is available upon request.
The information provided above is to the best of our knowledge is true and accurate. Recommendations and suggestions are made without warranty or guarantee because conditions of use are not within our control.
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