Why use enzymatic hydrolysis?
Enzymatic hydrolysis or inversion is a natural process that eliminates browning and leads to reduced carcinogenic HMF formation. With enzymatic sugar inversion the amount of dry content can be increased, without increasing the crystallization. This leads to reduced water activity and therefore increased stability.
It is compatible with high sucrose concentrations. Another advantage of enzymatic inversion is that it requires mild conditions and few chemicals.
Maxinvert® invertase enzyme
Maxinvert® is highly specific for sucrose inversion which uses enzymatic hydrolysis to produce invert sugar in a controlled and sustainable manner and thus enables you to produce pure end-products and reduce undesirable by-products.
Maxinvert® benefits in invert sugar production
- High degree of conversion
- Pure invert sugar
- No undesired by-products such as hydroxymethylfurfural (HMF)
- Sustainable alternative to chemical conversion
- Enzymatically inverted syrup is less prone to browning during storage than acid inverted syrup