Food Industry Grade Rhamnosidase Enzyme – Citrus Debittering & Naringin Hydrolysis
Food Industry Grade Rhamnosidase is a high-activity α-L-rhamnosidase enzyme preparation designed specifically for use in citrus juice processing, beverage manufacturing, and fruit-based ingredient production. It targets α-L-rhamnosyl bonds found in bitter citrus flavonoids such as naringin, converting them into less bitter derivatives and improving the sensory quality of citrus products.
This enzyme is ideal for grapefruit juice, orange juice, lemon juice, citrus concentrates, flavored beverages, and botanical extracts requiring bitterness reduction and enhanced flavor.
Key Features & Benefits
- Highly effective citrus debittering through hydrolysis of naringin and related glycosides.
- Specific action on α-L-rhamnosyl bonds (α-1,2 / α-1,3 / α-1,4 / α-1,6).
- Improves aroma and flavor by releasing bound aromatic compounds.
- Enhances sweetness perception while reducing harsh bitterness.
- Suitable for clean-label food processing without the need for harsh chemicals.
- Applicable to juices, concentrates, flavored drinks, and botanical extracts.
Typical Applications
1. Citrus Juice & Concentrate Debittering
- Reduces bitterness in grapefruit, orange, and lemon juices.
- Improves taste, mouthfeel, and consumer acceptance.
- Enhances flavor balance in ready-to-drink beverages.
2. Fruit & Plant Extract Processing
- Improves extraction efficiency of bioactive compounds from citrus peel and botanicals.
- Reduces reliance on chemical or acidic hydrolysis.
- Suitable for citrus peel extracts and functional ingredient manufacturing.
3. Wines, Alcoholic Drinks & Flavored Beverages
- Releases bound aromatic components, improving flavor complexity.
- Useful for fruit wines, cocktails, and flavored alcoholic beverages.
- Enhances aroma formation during beverage formulation.
4. Functional Foods & Nutraceuticals
- Increases bioavailability of flavonoids and phenolic compounds.
- Supports production of enhanced citrus-derived functional ingredients.
5. Research, Biotransformation & Chemical Synthesis
- Supports structural modification of flavonoids in biotransformation processes.
- Useful for preparing derivatives of hesperidin, naringin, and related compounds.
- Acts as a catalyst for specific biochemical and chemical synthesis pathways.
Recommended Use Conditions
Optimal dosage and conditions depend on the substrate and production process.
Small-scale testing is recommended to determine the ideal parameters.
- Recommended dosage: 0.1% – 0.5%
- Optimal temperature: 45–60°C
- Effective temperature range: 40–65°C
- Optimal pH: 4.0–5.0
- Effective pH range: 3.0–6.0
- Inactivation: 90°C for 30 minutes
In citrus processing, the enzyme is typically added after extraction and clarification. The mixture is held at the target temperature and pH until the desired debittering effect is achieved, followed by heat treatment to deactivate the enzyme.
Product Specifications
- Nama produk: Rhamnosidase Enzyme Preparation
- Borang: Light yellow to beige powder
- Keterlarutan: Easily dispersible in water
- Pembungkusan: 1 kg / bag, sealed food-grade aluminum foil bag. Please note that the product image is for illustration purposes. Actual packaging may differ.
- Jangka hayat: 12 months under recommended storage conditions
Storage & Handling
- Store in a cool, dry place away from heat and humidity.
- Keep bag sealed when not in use.
- Recommended storage temperature: below 25°C.
- Exposure to moisture or high temperature may reduce activity.
Safety Information
- Contains enzyme proteins—avoid inhaling dust.
- Wear gloves, goggles, and protective equipment during handling.
- Rinse with water if contact occurs with eyes or skin.
- For use by trained personnel in food and industrial processing.
Note: Users should conduct trials to determine the optimal dosage and processing conditions for their specific applications.
