Pectinase enzyme for fruit juice clarification ENZYMES.BIO PEC60
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 (pH3.0-5.0).
|Declared Activity||60000 u/g|
|Production Organism||Aspergillus niger|
|Color||Light brown ,Color can vary from batch to batch. Color intensity is not an indication of enzyme activity|
|Odour||Normal microbial fermentation odour.|
*Definition of Unit: 1 unit of Pectinase equals to 1g(1ml) enzyme preparation hydrolyzes polygalacturonic acid to get 1mg galacturonic acid per hour at 50℃ and pH3.5. ** Color: Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.
|ITEMS||Lower Limit||Upper Limit|
|Total viable count||50,000 CFU/g|
|Coliform Bacteria||30 CFU/g|
|Escherichia coli||10 CFU/g 3 MPN/g|
The recommended dosage is 0.02-0.1L of the enzyme preparation per ton of total raw materials, added at mashing or juice clarification. 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.
PACKAGE DAN STORAGE
* Package：25kgs/drum; 1,125kgs/drum. * 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.
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.