This work presents the use of an enzymatic preparate based on invertase in the obtaining of invert sugar syrup. Sucrose syrup having various concentrations (70%; 75%; 80%) has been used as substrate. These concentrations were chosen in order to reduce the risk of a possible fermentation during experiments. The technological parameters which vary during the experiments are the pH of sucrose solution and the concentration of enzyme solution. It was observed that the optimal pH value for obtaining the maximal invert sugar quantity (when the substrate concentration and the enzyme adding level were maintained constant) was 4.5. It was noticed the fact that the optimal level of initial sucrose solution concentration for obtaining the maximal invert sugar quantity (when the pH value and the enzyme adding level were maintained constant) was 70%. Also, the optimal enzyme adding level (when the pH value and the substrate concentration were maintained constant) was 25 g / 3000 g sucrose.
