Confectionery Enzymes
Keeping fondant centers soft, making peppermint patties and cordial cherries—we have the invertase products to meet your needs.
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Amigase Mega L
Chemical Name: Glucan 1,4-a-glucosidase (amyloglucosidase) Solution, Sodium benzoate, Potassium sorbate
Hydrolyzes the linear a-1,4- and branched a-1,6-glycosidic bonds in starch.
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Maxinvert® L 2,400
Chemical Name: Glycerol, Beta-fructofuranosidase (invertase) solution
Inversion of sucrose into reducing sugars increases the shelf life of fondant centers, prevents crystallization.
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Maxinvert® L 10,000
Chemical Name: Glycerol, Beta-fructofuranosidase (invertase) solution.
Inversion of sucrose into reducing sugars creates a creamy center for peppermint patties or liquid center for cordial cherries.
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Maxinvert® L 15,000
Chemical Name: Glycerol, Beta-fructofuranosidase (invertase) solution