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Pectinase Enzyme To Turn Any Fruit Juice Into A Crystal-Clear Cocktail

$57.99

Availability: 100 in stock

Product Description

Complex enzyme liquid pectinase for fruit juice WEM-008

INTRODUCTION

ENZYMES.BIO® WEM-008 is developed from advanced strain through cultivation, fermentation and extraction technique, which conforms to FCC. It is cultured from Aspergillus niger.

Action Principle:

In the formulated enzymes, Pectinase is assorted with pectinesterase and depolymerase which decomposes the α-1, 4-galacturonic bond. Endo-pectintranseliminase and Endo- polygalacturonase from the depolymerase is very effective to clarifying grape juice. It reduces the viscosity by decomposing the grape juice pectin. Cellulase and Hemi-cellulase hydrolyses the polygalacturonic residue in the pectin, and the lyse cell wall; these also help to fully clarifying the grape juice and create stability.

Characteristics

Declared Activity 5,000,000u/g
Production Organism Aspergillus niger
Physical Form Liquid
Color 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.

FUNCTION

1.Fully decomposes the pectin and various sediments in grape juice, and clarifies the grape juice quickly. 2.Reduces the viscosity of grape juice to a concentration of 700BX or even higher. 3.Speeds up ultra-filtration, and decreases the number of washes of ultra-membrane. 4.Effectively prevents the production of turbidity, over the stockpile period and therefore stability.

DOSAGE

0.01~0.03L Application Guidance: Due to the diversity of grape varieties, “picking” timing and maturities, the wine maker needs to define the dosage according to the actual local conditions. In situations where grapes are not squashy (firm and hard to squeeze), another ENZYMES.BIO’s product – Formulated Enzymes for Fruit Slurry is recommended because it’s contains more amylum. For fruits which are mature or have been stored for a long time, the polysaccharide may dissociate from cell wall gradually. The pectin content will also increase so in these cases the dosage should be increased accordingly.

PACKAGE DAN STORAGE

* Package:25kgs/drum; 1,125kgs/drum. * Storage: Keep sealed in a dry and cool place and avoid direct sunlight. * Shelf life: 12 months in a dry and cool place.

SAFETY

Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.

Other Names

pectase

Temperature

20℃-60℃,Optimum45℃-50℃

Place of Origin

Ningxia, China

FEMA No.

null

Model Number

Sunson WEM-008

Appearance

Liquid

Activity of Nutrizyme MN10

5,000,000u/ml

CAS No.

9032-75-1

Colour

Brown

Brand Name

SUNSON

HALAL Certified.

Valid from 2019-07-23 until 2021-06-23

Type

Enzyme Preparations, Flavoring Agents

EINECS No.

232-885-6

pH

3.0~6.8, Optimum 3.0-5.0

MF

C18H37N(CH3)2

Odour

Normal microbial fermentation odour

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