INVERTASE ENZYME MAXINVERT® L
Benefits of using Maxinvert® L:
- preserves texture and enhances structure during shelf life, extends shelf life by:
- reducing crystallization;
- increasing moisture retention;
- lowering water activity.
- lowers viscosity leading to a softer product, facilitates filling operations and portioning during processing;
- increases sweetness, flavor and aroma;
- lowers freezing point.
Maxinvert® L is used in confectionery industry for production of confections with various bodies (fondant, soufflé, jelly, marzipan, liquid liqueur fillings in sugar body, etc.), marmalade, fondants, marshmallow and paste, nougat, marzipan and invert syrup.