Ailazyme® 1000 FF
Ailazyme® 1000 FF is an enzymatic complex produced from selected classical strains of Aspergillus niger. The product contains a broad range of activities such as pectinlyase, polygalacturonase and cellulases able to decrease molecular weight of macromolecules fouling filtration membranes or ceramic. Ailazyme® 1000 FF improves ultra-filtration flux rate of fruit juices.
Product families
- Enzymes & Starter Cultures
- Processing Aids
Other characteristics
- Brand
- Ailazyme
- End Uses
- Fruit Juice
- Functions
- Enzyme, Filtration Aid
- Ingredient Name
- Aspergillus Niger Enzymatic Complex
- Labeling Claims
- Halal, Kosher, Non-GMO
- Halal
- Kosher
- Non-GMO
- Markets
- Food & Nutrition
- Use Levels
- 15 – 30 ml/ton (Pearl and apple)
- Enzyme Type
- Cellulase
- Pectinase
- Technology
- Food Ingredients
- Packaging Type
- Drums
- Totes (IBC)
- Storage Information
To be stored in the original packaging at 4–8°C in order to retain maximum activity during storage.
- Packaging Information
Ailazyme® 1000 FF is available in 25 kg polyethylene drums and 1000 kg IBC's.
- Food Ingredients Features
- Improved Yield
- Ultrafiltered (UF)
- Food Ingredients Functions
- Enzyme
- Filtration Aid
- Certifications and Compliance
- FCC Compliant
- FDA Compliant
- GMP
- Halal
- Hazard Analysis Critical Control Point (HACCP)
- ISO 22000
- JECFA (FAO/WHO)
- Kosher
- Fruit Processing Application
Ailazyme® 1000 FF is a potent "2 in 1" depectinization and crossflow membrane filtering product. The flux and throughput of ultrafiltration are increased, membrane fouling is minimized, and the overall filter lifespan is raised.
- Food and Nutrition Applications
- Fruit Juice
- Purity and Regulatory Aspects
The enzyme in Ailazyme® 1000 FF is manufactured to comply with current purity specifications of JECFA (FAO/WHO) and conforms to FCC´s recommended specifications for food enzymes. These specifications also encompass heavy metals and the microbiological characteristics. Ailazyme® 1000 FF is a preservative free product in which the enzyme protein is stabilized with glycerol.
