Category :
Food Industry Enzyme
Type :
Single Enzyme Series
Product Description :
Composed of protopectinase, pectin hydrolase, pectin lyase, and pectinesterase. It decomposes pectin widely present in plants. Widely used in fruit/vegetable juice processing, plant extraction, and fruit wine brewing.
Features :
Effective pH: 2.0-6.0 (Optimum 3.0-4.0). Effective Temp: 20-60°C (Optimum 40-50°C).
Efficacy :
Used in juice processing to prevent turbidity/precipitation, clarify juice, and extend shelf life; Lyses pectin in cell walls to reduce viscosity, improve yield and filtration speed; Removes pectin in plant extraction to release more active ingredients and improve yield; Improves yield, quality, and flavor in fruit wine production.
Usage :
Based on 10000 U/g (mL) activity: Recommended 200-600g/ton raw material. Dosage varies by industry/process; determine optimal dosage via testing. Dissolve in water before adding to raw material.
Shelf Life :
Sealed storage at 4-25°C, dry, ventilated, cool place. Avoid high temp, direct sunlight, rain. Do not mix with toxic substances.
Warnings :
Enzymes are proteins; inhalation may cause allergies. Prolonged contact may irritate skin/eyes. Wear protective gear. Rinse with plenty of water if contact occurs; seek medical help if needed. Use/seal quickly after opening.
Appearance :
Liquid & Solid. Solid: Off-white to yellow-brown powder. Liquid: Dark brown liquid. (Batch variation normal).
Enzyme Activity :
Not less than labeled activity. (Liquid customizable around 60000 U/mL, Solid around 30000 U/g).
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