Winovazyme Biological Science & Technology Pectinase
Winovazyme Biological Science & Technology Pectinase is defined as the amount of enzyme which hydrolyzes pectin to liberate 1 mg of galacturonic acid in 1 h at 50℃ and pH3.5.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Juice & Juice Drinks
- Food & Beverage Manufacturing
Product Families
- Enzymes & Starter Cultures
Other characteristics
- End Uses
- Fruit Juice, Vegetable Juice
- Functions
- Enzyme
- Ingredient Name
- Pectinase
- Usage
20-100ppm raw material, the dosage should be determined by the content of pectin in the fruit and vegetable extraction solution. 50-200ppm raw material for high pectin content. The best dosage should be determined through experiment.
- Markets
- Food & Nutrition
- Storage
25℃, 12 months, enzyme activity remain≥90%.; Store in a dry and cool place, avoid toxic and hazardous materials. Seal up bag after each use.
- Function
1. Degrade the pectin, rapidly clarify extraction solution; 2. Hydrolyse the cell wall of vegetable and fruit, increase the yield; 3. Reduce the viscosity of juice, increase the filtration rate; 4. Prevent the post turbidity, improve the stability, extend the shelf life of juice; 5. The treatment of fruit with pectinase helps in the release of phenolic content from the fruit skin-- antioxidant
- PACKAGING
- 25 kg/bag, or as request.
- Enzyme Type
- Pectinase
- Ingredient
- Pectinase
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Food Ingredients Functions
- Enzyme
- Food and Nutrition Applications
- Fruit Juice
- Vegetable Juice
