Liquid Pectinase In Food Industry Pectinase In Juice Production
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Pectinase is refined by fermentation of Aspergillus niger. Under appropriate temperature and pH conditions, it can decompose pectin, break down plant cell walls and intercellular layers, and degrade pectin molecules into smaller units or water-soluble oligomers, increasing the solubility of pectin and improving the concentration and viscosity of fruit juice and puree. Improve the yield and stability of fruit juice, as well as enhance the taste and quality of the fruit. Improve juice yield and clarity. Mainly used in industries such as fruit and vegetable beverages, food processing, plant extraction, fruit wine, etc. |
| Origin | Nanning, Guangxi, China |
| Physical properties | Light white powder |
| Enzyme activity | 10000U/g-20000U/g |
| Odor | distinctive smell |
| Solubility | soluble in water |
| Fineness | 40 mesh, 60 mesh, 80 mesh (Customizable on demand) |
| Optimal pH value | 3.5-4.5 |
| Optimal temperature | 45-55 ℃ |
| Product execution standards | GB1886.174-2016 |
| Addition amount | 3-5 g/kg dry matter, or 100-200 g/T fruit pulp |
| Enzymatic hydrolysis time | 1-2 hours(It depends on the actual situation) |
| Certification | HALAL certificate |
| ISO Quality System Certification | |
| FSSC22000 Food Safety System Certification | |
| Product specifications | Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag. |
| Outer packaging: cardboard box, cardboard drum. |
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•Juice processing •Plant extraction •food processing |
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