Food Grade Cellulase CE-100 for Juice Processing

Halal & Kosher Certified

APPLICATION :

• Most fruits and vegetables contain cellulose in varying degrees.

• In the fruit and vegetable processing, the use of cellulase can make plant tissue softening, improve the taste and simplify the process.
• In the preparation of dehydrated vegetables such as carrots, potatoes and the like, the appropriate treatment with cellulase followed by dehydration can improve the cooking and recovery of the dehydrated vegetables.
• In addition, degradation of cellulosic materials by cellulase can not only improve the juice yield but also clarify the finished products dramatically.

DESCRIPTION

• Cellulase CE-100 is a liquid enzyme preparation derived from Trichoderma reesei culture through submerged fermentation, extraction and refining process. It consists of endoglucanase, Cellobiohydrolase Ⅱand β-glucosidase, with main effects on β-1, 4 bonds of the cellulose molecules. It can decompose the structure of cellulose and degrade it into oligosaccharides and glucose.

EFFECT OF PH

• Effective pH range of CE-100 is 4.0 to 6.5; the optimum pH is 4.8 (See Figure 1).

EFFECT OF TEMPERATURE

• Effective temperature range: 30 to 70°C; the optimal temperature is 55°C (See Figure 2). Inactivation may be achieved completely at temperature above 80°C in 10 minutes.