Keep your confectioneries soft and smooth with Invertin Merck®
The quality of many confectioneries depends on their softness, which is defined by the amount of water they contain. During storage, water can evaporate – which causes sugar (sucrose) to crystallize out and leads to hardening of the product. Invertin from Merck can stop this process: Invertin (invertase, systematic name: beta-fructofuranosidase) binds the water within the product, thus preventing evaporation.
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- Keep your confectioneries soft with Invertin Merck®
Confectioneries produced with Invertin stay soft – even after long storage times
Invertin Merck® catalyzes the hydrolysis of sucrose (table sugar) – gradually converting it to invert sugar. The resulting mixture consisting of fructose and glucose is inverted sugar syrup, or invert sugar. Invert sugar generated with Invertin prevents the crystallization of sucrose. In addition, fructose is hygroscopic – it binds the water and keeps your product fresh. The splitting of the sucrose molecule offers additional benefits for microbiological durability.
Improve your products with Invertin Merck®
The enzymatic activity of Invertin is constant. The progress of the converting process depends on the pH, temperature and concentration. The optimum result can be achieved in the pH range of 4.5 – 5.9 and at a temperature of 55°C.
Invertin: assured quality for you
Invertin meets the high product quality you expect from Merck. In the European Union, Invertin is licensed as a food additive without quantity limitation under E 1103. Invertin Merck® complies with the regulations for food additives.
