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.
Total viable count/(CFU/mL)
* 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
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.