INVER­TASE CAS 9001-57-4

• Iden­ti­fi­ca­tion
• Prop­er­ties
• Safe­ty Data
• Spec­i­fi­ca­tions & Oth­er Information
• Links
• Quick Inquiry

Iden­ti­fi­ca­tion

CAS Number

9001-57-4

EC

3.2.1.26

Name

INVER­TASE

Syn­onyms

1,3-Propanediol, 2,2-bis(bromomethyl)- [ACD/​Index Name]
2,2-Bis(brommethyl)-1,3-propandiol [Ger­man] [ACD/IUPAC Name]
2,2-Bis(bromomethyl)-1,3-propanediol [ACD/IUPAC Name]
2,2-Bis(bromométhyl)-1,3-propanediol [French] [ACD/IUPAC Name]
2,2-Bis(bromomethyl)propane-1,3-diol
221-967-7 [EINECS]
3296-90-0 [RN]
dibromo­neopentyl gly­col
MFCD00004688 [MDL num­ber]
PEN­TAERY­THRI­TOL DIBRO­MIDE
TY3195500
[3296-90-0] [RN]
1, 3-Dibromo-2,2-dimethylolpropane
1,3-Dibromo-2,2-dihydroxymethylpropane
1,3-dibromo-2,2-dimethylolpropane
1,3-Propanediol, 2, 2-bis (bro­momethyl)-
1,3-Propanediol, 2, 2-bis(2-bromomethyl)-
1,3-Propanediol, 2,2-bis(2-bromomethyl)-
1,3-PROPANE­DI­OL, 2,2-BIS(BRME)-
1,3-Propanediol, 2,2-bis(bromomethyl)
1,4-dibromo-3-methylbutane-2,2-diol
1010836-19-7 [RN]
101084-76-8 [RN]
1216413-92-1 [RN]
2, 2-Bis(2-bromomethyl)-1,3-propanediol
2,2-BBM­PD
2,2-Bis(2-bromomethyl)-1,3-propanediol
2,2-bis(bromomethyl) propane-1,3-diol
2,2-Di(bromomethyl)propane-1,3-diol
2,2-Dibromomethyl-1, 3-propane­di­ol
2,2-DIBRO­MOMETHYL-1,3-PROPANE­DI­OL
4-01-00-02554 [Beil­stein]
4-01-00-02554 (Beil­stein Hand­book Ref­er­ence) [Beil­stein]
9001-40-5 [RN]
9001-57-4 [RN]
bis(bromomethyl)propanol
bis­bro­momethyl­propane­di­ol
C060080
DBNPG
DI BRO­MO NEO PENTYL GLY­COL
dibro­mo­hy­drin pen­taery­thri­tol
Dibromo­neopentyl gly­col, 2,2-Bis(bromomethyl)-1,3-propanediol
Dibromo­neopentyl gly­col ; 2,2-Bis(bromomethyl)-1,3-propanediol
dibro­mopen­taery­thri­tol
EINECS 221-967-7
FR 522
FR-1138
NCGC00090690-02
pen­taery­thri­tol dibro­mide.
Pen­taery­thri­tol dibromide|2,2-Bis(bromomethyl)-1,3-propanediol
Pen­taery­thri­tol dibro­mo­hy­drin
pen­taery­thri­tol, dibro­­mo-
Pen­taery­thri­tol, dibro­mo­hy­drin
Pen­­taery­thri­­tol-d8 Dibro­mide
WLN : Q1X2E2E1Q
β-Fruc­to­­fu­ra­nosi­­dase

SMILES

C(C(CO)(CBr)CBr)O

Std­InChI

InChI=1S/C5H10Br2O2/c6-1-5(2-7,3-8)4-9/h8-9H,1-4H2

Std­InChIKey

CHUGKE­QJS­LOLHL-UHF­F­­FAOYSA-N

Mol­e­c­u­lar Formula

C₅H₁₀Br₂O₂

Mol­e­c­u­lar Weight

261.94

EINECS

232-615-7

MDL Number

MFCD00004688

Prop­er­ties

Appear­ance

White to light brown powder

Safe­ty Data

RIDADR 

NONH for all modes of transport

WGK Germany

3

Spec­i­fi­ca­tions and Oth­er Infor­ma­tion of Our INVER­TASE CAS 9001-57-4

Prod­uct Description

Inver­tase, named as Sac­cha­rase, fructo­fu­ra­noside fruc­to­hy­dro­lase(CAS No.9001-57-4, EC.3.2.1.26). This prod­uct is refined by deep fer­men­ta­tion of micro­bial liq­uid. It can be used as the addi­tives, ingre­di­ents, and the bio­cat­alyz­er in the fields of food, bev­er­age, alco­hol fer­men­ta­tion, and sewage treat­ment prepa­ra­tion etc..

Action Prin­ci­ple

Inver­tase can specif­i­cal­ly hydrolyze the fructo­fu­ra­noside in the non-reduc­ing sug­ar, and can cat­alyze the sucrose hydrol­y­sis to pro­duce glu­cose and fructose.

Prod­uct Characteristic

Tem­per­a­ture range : 20~60℃, Opti­mum tem­per­a­ture : 45~55℃
pH range : 3.0~8.0, Opti­mum pH : 4.5~5.5

Enzyme activ­i­ty definition

One inver­tase unit SU is under pre­scribed con­di­tions (pH4.5, 20℃, 5.4% (w/​v) sucrose solu­tion hydrol­y­sis for 30 min­utes), the amount of enzyme which con­vert 1mg sucrose into glu­cose and fruc­toseu in 5 minutes.

Activ­i­ty

200,000SU/​g

Water

≤7.0%

Pb

≤5.0mg/kg

As

≤3.0mg/kg

Total plate count

≤50000 CFU/​g

Col­iform

≤30CFU/​g

Escherichia coli

≤3.0MPN/​g

Sal­mo­nel­la 25g

ND

Mold and yeast counts

≤50 CFU/​g

Pack­age

25kg /​drum

Shelf Life

2 years

Stor­age

Store in a cool and dry place(not more than 25℃), avoid expo­sure to light.

Dos­sage

Add 350g inver­tase into 1T sug­ar syrup(70%, 50℃), it will be com­plete­ly hydrolyzed in 6 hours. If you focus on the cost, you can add 150g inver­tase into 1T sug­ar syrup(70%, 50℃), and it will be com­plete­ly hydrolyzed in 20 hours.

Known Appli­ca­tion

1. 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.
2. It can be used in can­dy, can improve the fla­vor and col­or, improve the sta­bil­i­ty of products.
3. 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.

Links

This prod­uct is devel­oped by our R&D com­pa­ny Ulcho Bio­chem­i­cal Ltd (http://​www​.ulcho​.com/).

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