Pectinase for fruit processing

Pectinase for fruit processing 1.Enzyme activity unit:30,000-300,000u/g 2.For fruit wine, fruit juice etc

Pectinase for fruit processing

About Pectinase:

pectinase is derived from the fermentation and refinement of aspergillus niger. Pectinase is a group of enzymes, consisting of lipase, hydrolase, lyase, and is able to break down pectin and plant cell walls. Pectinase can be used in production of fruit wine, fruit juice

Specification:

1.Appearance:Light yellow powder

2.Enzyme activity unit:30,000-300,000u/g3.Working temperature:15°C-55°C4.Working pH value:2.5-6.0

Enzyme activity unit definition:

The amount of pectinase required to liberate 1mg of galacturonic acid from 1mg pectin with 1g enzyme powder or 1ml liquid in 1 hour, under 50°C, pH 3.5

Applications:

Used in the production of fruit wine, fruit juice, fruit jam, in separation of natural flavourings or colourings, and in process of raw plant materials, etc. With the use of pectinase, it can eliminate the anti-nutritional factors and convert more of the pectin into glucose and allow greater utilization of materials.

Function:

Accelerate filtration and fining of juice.

Rapid extraction of juice with decreased pressure build-up.

Increase in free-run juice and total yield.

Increase in extraction capacity due to faster filtration rate.

Fast viscosity reduction.

Dosage:

Fruit wine production 1/10,000 to 8/10,000;Fruit juice production 0.2/10,000 to 1/10,000;

Using methods:

For fruit wine and juice, dilute with 10-20 times water and mix well into ingredients. For feed, calculate the amount needed and mix well into ingredients.Above for reference only, the actual dosage is adjustable according to specific situation.

Package:

Inner:Aluminum foil bag,outer:carton

Pectinase for fruit processing