Maxinvert ®

Benefits

MAXINVERT® is a complete range of liquid or microgranulated forms of invertase extracted and purified from yeast (Saccharomyces cerevisiae). Invertase catalyses the conversion of saccharose (sucrose) into glucose and fructose. 

 

 

Application

MAXINVERT® Application in confectionery industry : 

Product Form Product Name Benefit 
Liquid MAXINVERT® L 2.400
MAXINVERT® L 4.000
MAXINVERT® L 5.000 		Confectionery: Reduces viscosity, softens texture and extends shelf life of sugar paste & fondant, pastry and fillings. 
Liquid MAXINVERT® L 10.000 Confectionery: Reduces viscosity, softens texture and extends shelf life of sugar paste & fondant, pastry and fillings. Sucrose inversion: Inverts sugar production. 
Liquid MAXINVERT® L 15.000 Sucrose inversion: Inverts sugar production. 
Granulated MAXINVERT® 200.000 Sucrose inversion: Inverts sugar production. 

« in situ » sucrose inversion :

To extend product’s shelf life (prevents crystallization and increases moisture retention)

MAXINVERT® application in sugar industry :

Natural alternative to acid chemical inversion of sucrose syrups :

  • Purer end-product (less undesirable by-products such as hydroxymethylfurfural);
  • Enzyme processed invert sugar is less prone to turning brown; Respect of the environment

 

Product Sheet

 

MAXINVERT® :  General Information (PDF)