Food-Grade Pectinase for Fruit Pulping

This food-grade pectinase enzyme preparation is designed for fruit pulping and juice processing applications. It helps improve juice extraction efficiency by accelerating the breakdown of pectin and other structural polysaccharides in fruit cell walls, resulting in higher juice yield, improved flowability, and more efficient downstream processing.

It is suitable for a wide range of fruit juice production processes, especially for high-pectin fruits such as apples and similar raw materials. By enhancing cell wall degradation during pulping and maceration, the enzyme promotes faster juice release and reduces mash viscosity, helping processors achieve more stable and consistent results.

Principaux avantages

• Improves juice yield during pulping and pressing
• Enhances juice release by degrading pectin-rich structures
• Reduces mash viscosity and improves juice flow
• Supports clearer juice appearance and better processing efficiency
• Helps improve filtration performance and overall production stability

Fonctionnement

Pectinase, hemicellulase, and cellulase work synergistically to rapidly break down plant cell walls, allowing intracellular contents to be released and increasing juice yield.

Among them, hemicellulase breaks down hemicellulose in pomace and fruit pulp into monosaccharides (such as glucose) and small amounts of oligosaccharides. Cellulase further degrades cellulose, and the β-glucosidase produced during this process can break down cellulose-derived disaccharides in juice into glucose, effectively reducing the content of cellulose-derived disaccharides.

Posologie recommandée

A typical starting dosage is approximately 200 g per metric ton of fruit mash or juice. Actual dosage may vary depending on fruit variety, pectin content, processing temperature, pH, and target yield or clarity. For best results, processors should optimize dosage through small-scale trials under their specific process conditions.

Conditions d'utilisation

• Operating temperature range: 20–60 °C
• Optimal activity temperature: 40–52 °C
• Effective pH range: 3.5–5.5
• Recommended reaction time: ≥30 minutes (longer contact time allows more complete enzymatic action)

How to Use

After the fruit is crushed, add the enzyme solution to apple juice and other materials. The typical dosage is generally 200 g/ton.

Informations sur le produit

• Enzyme type: Pectinase
• Grade: Food grade
• Form: Liquid enzyme
• Packaging: Standard packaging is 1 kg bottle (supplied in an industrial-grade plain bottle). Please note that the product image is for illustration purposes. Actual packaging may differ.
• Shelf life: 12 months when stored under recommended conditions

Quality Parameters

• Density: 1.05–1.25 g/mL
• pH (25 °C): 3.0–5.5
• Lead (Pb): ≤5.0 mg/kg
• Total arsenic (As): ≤3.0 mg/kg
• Total viable count: ≤50,000 CFU/mL
• Coliforms: ≤30 CFU/mL
• Escherichia coli: Not detected
• Salmonella (25 mL): Not detected

Applications

• Fruit juice production
• Apple juice and apple-based beverages
• High-pectin fruit processing
• Juice yield optimization during pulping and pressing stages
• Apple pomace contains abundant insoluble polysaccharides. By breaking down only part of them, the juice yield of apples can be significantly increased.