Liquid Pectinase Enzyme 60,000u/ml CAS 9032-75-1


CAS No: 9032-75-1
Activity: 60,000u/ml
Shelf Life: 12 Months
Odor: Slight Fermented Flavor
Appearance: Liquid
MOQ: 1 Kilogram
Colour: Brown
Packaging Detail: 25kg/drum or bag

Availability: 97 in stock

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Product Description

This product is produced by submerged fermentation of Aspergillus niger followed by purification and formulation. The pectinase has high activity in the acidic pH range (pH3.3-4.0).

Mechanism and product standard

Different types of pectinases (PG, PE and PL) are involved in the product to ensure its efficient degradation of pectin. Besides, cellulase and hemi-cellulase in it helps the removal of side chains in pectin backbone, and will depolymerize pectin to the largest extend, which is very helpful for juice clarification and disintegration of plant cells releasing valuable components into juice.

Product standard

1 Bulk density/(g/ml) ≤1.20
2 pH/(25℃) 3.0-6.0
3 Lead/(mg/kg) ≤5.0
4 Arsenic/(mg/kg) ≤3.0
5 Total viable count/(CFU/mL) ≤50000
6 Coliform Bacteria/(CFU/mL) ≤30
7 Escherichia coli (CFU/mL) <10
(MPN/mL) ≤3.0
8 Salmonella/(25mL) Not Detected

Reaction parameters

Activity Temperature 25℃-63℃
Optimum Temperature 50℃-60℃
Activity pH 2.5-4.5
Optimum pH 3.3-4.0


* Fruit and vegetable processing: juice yield increase and juice clarification; viscosity reduction for puree or fruit powder when necessary.

* Plant extract: more yield of target components, smoother

* Wine/cider: higher yield, more color extraction and better wine clarification or stabilization.

* Beverage: transparency and stability improvement

Dosage: The recommended dosage is 0.02-0.1kg/t DS. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.


Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals.Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.

Storage and Shelf life

Package:25kg/jerry can.

Storage: Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product.

Shelf life: 12 months in a dry and cool place.



Packaging Detail

25kg/drum or bag

Shelf Life

12 Months


Slight Fermented Flavor




1 Kilogram



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