2018 Food Additives Invertase Enzymes

Enzyme: Invertase (β-fructofuranosidase) Description Enzyme preparation for food use containing β-fructofuranosidase (invertase) derived from a selected strain of Aspergillus oryzae, which hydrolyzes sucrose into glucose and fructose (invert syrup). Invertase is used to improve shelf life of confections and can be applied for any inversion of sucrose especially liquefied cherry centers, creams, mints, truffles, marshmallow, invert syrup and other fondants. This process will convert a crystalline sucrose solution into a liquid, often referred to as invert sugar. The product can be applied in the confectionary 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-methylfurfural 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 confectionary application, this enzyme can be used to produce melibiose from raffinose or D-Fructose from inulin, since it contains b-fructosidase activity. It can also be used in some specialty fruit juice products to decrease sucrose levels. Usage The product performs optimally at a temperature range of 60- 70°C and is rapidly deactivated at temperatures greater than 80°C. Therefore, it is recommended that the product be added after the cream mixture has fallen below 70°C. 60-70% sucrose syrup can be completely hydrolyzed by INVERTASE SUC-100 L without any difficulty. The components of the flavors, acids, and possibly colors may react with the product. Therefore, it is recommended that all of the components be thoroughly mixed together, before the product is added. It may be necessary to reheat the mixture to the melting temperature before adding the product to ensure that the invertase has an opportunity to be thoroughly mixed. It is used in the production of fondant creams or marzipan, where inversion of sucrose takes place in situ. The recommended dose rate is typically in the range of 3.0-4.5 ml/100 Kg fondant. Dose rate should be optimised depending on the specific application. It may also use in the large scale production of invert sugar, which is an important ingredient in the confectionery industry. 20,000-50,000 SU/kg of dry matter is recommended, depending upon temperature and time of reaction (12 - 24 hours at 45°C), are sufficient for a complete hydrolysis of 70% sugar syrup. Considerably shorter reaction times may be reached using larger quantities of enzyme; whereas, with longer times of reaction, a much smaller quantity of enzyme will suffice. For inulin hydrolysis 5,000-10,000 SU/kg dry matter should be used. In apple juice, 1000 SU/liter is recommended. Typically, a 70% sucrose solution is prepared, the pH is adjusted to 4.5 (by citric acid), the inversion rate is over 99% when 400-450 mg/kg of INVERTASE SUC-100 L is added and the solution is incubated at 45°C (113°F) for 12-24 hours. The degree of inversion achieved depends on dose rate and time of incubation. And a 60% sucrose solution is prepared, the pH is adjusted to 4.5 (by citric acid), the inversion rate is over 95% when 300 mg/kg of INVERTASE SUC-100 L is added and the solution is incubated at 45°C (113°F) for 12 hours (if dose at 150 mg/kg, increase the incubated time to 24 hours). The degree of inversion achieved depends on dose rate and time of incubation.