|Appearance||Light Yellow Powder|
|Shelf Life||24 Months|
|Grade||Food & Pharmaceutic|
|Package||Bottle, Drum, Aluminum Foil Bag|
|Storage||Store in cool and dry place, keep away from strong light and heat.|
|Payments||T/T, Western Union, Paypal, MoneyGram, etc.|
In the process of juice and vegetable, the recommend dosage is 0.3-1.0kg pectase /ton dry raw material. The solution of raw material should be adjusted to optimum range about the temperature and PH. Before adding this enzyme. The needed temperature and PH should maintain during the processing of enzyme.
1) Pectinase Enzyme is added to livestock feed to help the animals better digest their food. This improves the health of their digestive systems and helps them to better digest nutrients; 2) The food and wine-making industries frequently use these enzymes in combination withamylase, which degrades starch, to clarify solutions; 3) Pectinase Enzyme is also used when fruit is turned into pulp and then extracted to remove its juice because it has been found to improve the yield; 4) Other uses for pectic enzymes in the food industry include softening fruit rinds to making peeling them easier, and to ferment coffee and tea.