Ailazyme® ACP-L
Ailazyme® ACP-L is a fermentation-produced pectinase with acid protease side activity enzyme preparation from a selected strain of Aspergillus niger. Ailazyme® ACP-L is universally applicable and especially recommended for complete pectin degradation in juice to prepare for clarification and filtration; hydrolysis or degradation of protein substances; increasing flux rates in ultrafiltration processes with extended operation times; reducing foam stabilizing proteins and neutral colloids for special applications such as spritzer concentrates; and enzymatic cleaning of UF or cross-flow membranes.
Properties
- Physical Form
- Liquid
Product families
Applications
- Juice & Juice Drinks
- Food & Beverage Manufacturing
Product Families
- Enzymes & Starter Cultures
- Processing Aids
Other characteristics
- Brand
- Ailazyme
- End Uses
- Fruit Juice
- Functions
- Enzyme, Filtration Aid
- Ingredient Name
- Pectinase-Acid Protease Blend
- Labeling Claims
- Halal, Kosher, Non-GMO
- Halal
- Kosher
- Non-GMO
- Markets
- Food & Nutrition
- Use Levels
- 10 - 50 ppm
- Shelf LIfe
- 24 Months
- Enzyme Type
- Pectinase
- Protease
- Ingredient
- Pectinase, Acid Protease
- Utilization
Ailazyme® ACP-L with an activity of not less than 160 Units/g has shown to best perform when used under the following conditions:; Application; Juice treatment prior to ultrafiltration
- Technology
- Food Ingredients
- Storage Information
Ailazyme® ACP is best stored under 10° C. The product should be used within 24 months of the production date. Thereafter, reanalysis is recommended.
- Packaging Information
Ailazyme® ACP-L is available in 25kg PE containers.
- Food Ingredients Features
- Improved Yield
- Protein Stabilization
- Ultrafiltered (UF)
- Food Ingredients Functions
- Enzyme
- Filtration Aid
- Certifications and Compliance
- FCC Compliant
- FDA Compliant
- GMP
- Generally Recognized As Safe (GRAS)
- Halal
- Hazard Analysis Critical Control Point (HACCP)
- ISO 22000
- JECFA (FAO/WHO)
- Fruit Processing Application
Membrane processes play an important role in this industry as well. Ailazyme® ACP-L treatment prior to membrane filtration increases permeate flow and decreases membrane fouling.
- Food and Nutrition Applications
- Fruit Juice
- Purity and Regulatory Aspects
The enzyme in Ailazyme® ACP-L 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 as well as the microbiological characteristics. Ailazyme® ACP-L is GRAS in the USA.
