Ailazyme® MU
Ailazyme® MU is a powerful pectinase produced from a selected strain of Aspergillus niger. Ailazyme® MU is a macerating enzyme that has been specially developed for a quick hydrolysis of the soluble pectin leading to a better press ability of the pulp with all types of presses (horizontal, belt). The enzyme can be used at ambient temperature in the maceration of apples and pears during apple and pear juice processing. Ailazyme® MU contains a good balance of different activities such as pectin lyase, polygalacturonase, pectin esterase such as required for apple and pear pulp maceration. It helps the improvement of the production capacity and is aimed at achieving a consistent high yield increase throughout the season.
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
- Pectolytic Enzyme
- Labeling Claims
- Halal, Kosher, Non-GMO
- Halal
- Kosher
- Non-GMO
- Markets
- Food & Nutrition
- Use Levels
50 – 150 g/ton (Apple and pear Mash), 50 – 100 g/ton (Apple and pear Pomace)
- Enzyme Type
- Pectinase
- Ingredient
- Pectinase
- Utilization
Ailazyme® MU with an activity of 650 PLU/g is easy to use.. Upon dilution (10 – 20 times with tap water) it can simply be added with a dosage metering pomp to the fruit mix during the crushing stage to ensure optimal mixing with pulp. In this condition additional stirring is not necessary.
- Technology
- Food Ingredients
- Packaging Type
- Drums
- Totes (IBC)
- Storage Information
The product is best stored in the original packaging under refrigerated conditions at 4–8°C in order to retain maximum activity during storage.
- Packaging Information
Ailazyme® MU is available in 25 kg PE drums or in 1000 kg IBC's.
- Food Ingredients Features
- 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
- Fruit Processing Application
Ailazyme® MU, apple mash enzyme, employs specific pectinases to dissolve the stiff cell structure of apples, resulting in increased juice yield and capacity while decreasing clarifying and filtration bottlenecks. Only soluble pectin is degraded by Ailazyme® MU, while insoluble pectin is protected, allowing the pomace left over after juice extraction to be reprocessed to extract pectin for use in the food sector.; When it comes to processing citrus fruits, there are major variances when compared to most other fruits. The goal of citrus juice extraction is to get the best separation of juice, peel, and essential oil possible. Various sorts of goods can be manufactured using tailor-made, compounded enzyme preparations, resulting in process optimization.; Ailazyme® MU is an endo-pectin lyase that excels in the most critical citrus applications, such as hazy juice concentration, pulp with ash, and peel extraction. Ailazyme® MU aids in the quick reduction of viscosity without compromising the foggy substrate's properties and stability. This prevents jellification and increases focus.
- Food and Nutrition Applications
- Fruit Juice
- Purity and Regulatory Aspects
The enzyme in Ailazyme® MU 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® MU has been especially developed for apple or pear juice extraction and is a preservative free product.
