Besthway food grade Pectinase is developed using modern genetic engineering, Aspergillus niger fermentation, and advanced post-process technology. This enzyme effectively hydrolyzes pectin and fiber polysaccharides, reducing juice viscosity, clarifying juice, and improving juice yield.

• Degrades pectin in juice for rapid clarification
• Cleaves fruit and vegetable cell walls to improve juice yield
• Reduces juice viscosity and enhances filtration speed
• Prevents post-turbidity and extends juice shelf life
• Works synergistically with cellulase to soften fiber and enhance plant extraction

The optimum dosage should be determined through experiments based on specific process requirements and production goals.

Solid Product: 20kg/barrel
Liquid Product: 30L/barrel

Store in dry, ventilated conditions protected from light at 25℃. Shelf life: 18 months for solid product, 12 months for liquid product from production date. Refrigeration at 5℃ extends shelf life.

• After opening, tightly seal bags or barrels to prevent moisture and contamination
• Avoid inhalation - if inhaled, rinse mouth with water for at least 15 minutes
• Enzyme-sensitive individuals should wear protective overalls, dust masks, and gloves
• If contact with skin or eyes occurs, rinse immediately with plenty of water for at least 15 minutes