16 Aug 2023
The invertase can hydrolyze the sucrose, and produce invert syrup which include glucose and fructose(1:1 proportion). It can inhibit sucrose crystallization and improve the sweetness, enhance the taste, flavor and color in food. It can be used in candy, can improve the flavor and color, improve the stability of products. It can be used as a preservative in baking products, keep the product fresh and improve the stability, also as moisture retention agent to make the product easier to be molded without sticking to hands.