Bioinvert 300 (invertase) Kerry, 20 L, 20826625

Bioinvert 300 from global ingredient leader Kerry is a high-concentration professional liquid enzyme preparation based on invertase. It is designed to break down sucrose (regular sugar) into simpler sugars — glucose and fructose (invert sugar). This process helps prevent crystallization, regulate moisture levels, and create melting, soft, creamy, or fully liquid fillings inside finished confectionery products during storage. Key benefits: Crystallization control: effectively prevents sugar crystal formation, maintaining a smooth and soft texture. Creation of liquid fillings: enables the development of liquid centers inside sealed chocolate shells after forming. Improved texture and plasticity: makes fondant, marzipan, and praline fillings softer, more pliable, and pleasant in texture. Extended freshness: the high hygroscopicity of the resulting fructose helps slow moisture loss, keeping confectionery fillings soft and moist for longer. Professional 20 L format: an efficient technological solution for confectionery factories, large-scale production facilities, and food manufacturers. Applications: The enzyme is widely used in industrial and artisan confectionery production: Chocolate confectionery: for creating molded chocolates with liquid or creamy centers, including fondant, alcoholic, and fruit fillings. Fondant and praline fillings: softening the texture and preventing hardening. Marzipan and nut pastes: helping maintain elasticity, moisture, and extended shelf life. Sugar fillings and glazes: improving consistency and creating a smooth, velvety texture.