Pectinase enzyme for fruit juice PEC60. INTRODUCTION: This product is manufactured in accord with the standards of FDA, WHO and UECFA. This product is deveoped from advanced strain through cultivation, fementation and extraction technique, which is in conformity with FCC. Pectinase is designed specially for juice and wine industry.
Pectinase; 6,0000u/ml; Brown Liquid.
Pectinase is a general term for a variety of enzymes to break down pectin. It consists of polymethylgalacturonatelyase (PMGL), polygalacturonase (PG), Polygalacturonate-lyase (PGL) and pectinesterase (PE). It can be used in fruit juice, vegetable juice and wine processing. Pectinase (hydrolyze α-1, 4-galacturonic bond) can break the cell wall of fruit and reduce viscosity of Juice.
1.Break the fruit cell wall, release juice, and increase the yield by 10%.
2.Reducing viscosity of juice.
3.Speeding up ultra-filtration, and decreasing washing times of ultra-membrane.
4.Effectively preventing producing muddiness, and guaranteeing stockpile period and stability.
Simply add in the formulated enzymes during the ungluing and clarifying process.
2.Activate temperature range: 20~60℃, ultimately at 45~52℃. Activate pH 3.0~5.0.
25℃, 6 months, enzymatic activity remain≥85%. Increase dosage after shelf life.
This product should be transported and stored at cool and dry place. At 25℃, with no sunshine, its shelf life is 6 months.
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.
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