Ailazyme® BE
Ailazyme® BE is a highly concentrated, acid stable pectinase produced from a selected, classical strain of Aspergillus niger. Ailazyme® BE is applied to produce color intensive juices, especially out of acidic berries like blackcurrant, raspberry, cranberry and blueberry. Its use during maceration enables both a fast viscosity decreases and a strong extraction of anthocyans. Applied in juice, the pectin degradation will be fast and complete. Ailazyme® BE does contain practically no anthocyanase and thus contributes to a long-lasting color stability of the juices and concentrates.
Product families
Applications
- Juice & Juice Drinks
- Food & Beverage Manufacturing
Product Families
- Enzymes & Starter Cultures
Other characteristics
- Brand
- Ailazyme
- End Uses
- Fruit Juice
- Functions
- Enzyme
- Ingredient Name
- Pectinase
- Labeling Claims
- Halal, Kosher, Non-GMO
- Halal
- Kosher
- Non-GMO
- Markets
- Food & Nutrition
- Enzyme Type
- Pectinase
- Ingredient
- Pectinase
- Utilization
Ailazyme® BE, with an activity of 650 PLU/g, is very well suited for having a fast pectin degradation in berry pulp and juice. The enzyme is working excellently at low pH, up from pH 2 and at high temperatures (up to 60°C). Ailazyme® BE is suitable for the treatment of all types of berries and the product is easy to use. After dilution (10-20 times) in cold tap water, it can be added into the juice directly or into the pulp with a metering pump. Stir properly to evenly distribute the enzyme.
- Technology
- Food Ingredients
- Packaging Type
- Drums
- Totes (IBC)
- Storage Information
Ailazyme® BE is best stored in the original packaging at 4–8°C in order to retain maximum activity during storage.
- Packaging Information
Ailazyme® BE is available in 25 kg polyethylene drums and 1000 kg IBC's
- Food Ingredients Features
- Acidic pH Stable
- Improved Yield
- Food Ingredients Functions
- Enzyme
- Certifications and Compliance
- FCC Compliant
- FDA Compliant
- GMP
- Halal
- Hazard Analysis Critical Control Point (HACCP)
- ISO 22000
- JECFA (FAO/WHO)
- Kosher
- Food and Nutrition Applications
- Fruit Juice
- Purity and Regulatory Aspects
The enzyme in Ailazyme® BE 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® BE is a preservative free product in which the enzyme protein is stabilized with glycerol.
