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Reduce Juice Viscosity Aspergillus Niger Pectinase , Pectinase Production By Bacteria

Basic Information
Place of Origin: Jiangsu, China
Brand Name: Boli
Certification: Halal, Kosher ISO9001, ISO14001, ISO22000
Model Number: Acid Pectinase PE-500
Minimum Order Quantity: 400kg
Price: Negotiable
Packaging Details: 25kg, 30kg plastic drums or 1125kg IBC totes
Delivery Time: 15-20 Days
Payment Terms: T/T, L/C , D/P
Supply Ability: 1000MT to 1500MT Per Year
Detail Information
Grade: Food Grade Form: Liquid Form
Application: Juice Processing Pectinase Enzyme: Acid Pectinase
Advantage: Effectively Reduce Juice Viscosity, Considerably Improve The Filtration Rate And Juice Yield, Clarify Fruit Juices And Ratafee Activity: 50,000 U/ml(minimum)
High Light:

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fruit juice enzymes


Product Description

 

 

Food Grade Halal & Kosher Certified Pectinase (Liquid)

 

A natural pectinase derived from highly active strains of  Aspergillus niger, 

Clarify fruit juices and remove pectin haze effectively

Reduce juice viscosity, Improve filtration rate,

Maximize yield of juice,

 

  • Pectinase PE-500 is derived from highly active strains of Aspergillus niger  through submerged culture extraction and refining process. PE-500 is a multi-component preparation composed by pectinesterase, polygalacturonase, pectinlyase which plays the roles of lipolysis, hydrolysis and pyrolysis respectively in the formation of galacturonic acid, oligomeric galacturonic acid, unsaturated galacturonic acid and oligomeric galacturonic acid, etc.

 

Grade Food Grade
Certificate Halal, Kosher
Declared Enzyme Pectinase
Appearance Beige liquid
Enzyme activity 50,000 U/ml(minimum)
Product pH 3.0 to 5.0
Specific gravity 1.25 g/ml(Maximum)

 

BENEFIT

  • PE-500 is mainly applied to fruit processing of grapes, apples, strawberries, hawthorn, dragon fruits, sea buckthorn, kiwi, pineapple and prickly pear, etc. It is also suitable for endothelial denudation of the lotus seeds and garlic, as well as off wrapping the clothing of oranges. PE-500 is used as a very effective clarifying agent in food and beverage industry. It can reduce juice viscosity, improve the filtration rate and juice yield, and clarify fruit juices and ratafee.

Reduce Juice Viscosity Aspergillus Niger Pectinase , Pectinase Production By Bacteria 0


EFFECT OF PH

  • Effective pH ranges from 3.0 to 6.0. Optimal pH ranges from 3.5 to 5.5.


EFFECT OF TEMPERATURE

  • Effective temperature is below 45°C. Optimal temperature ranges from 45 to 50°C. At a temperature of 60°C for 15 minutes, this product will remain its 23% enzymatic activity.


INHIBITORS

  • Ion, calcium, zinc and tin ions are inhibitors of the enzyme activity. So careful attention should be paid to the choice of container when clarify juice using this product.

 

 

  Package:

  25kg, 30kg plastic drums or 1125kg IBC totes

 Shelf-life and Storage:

  

  Typical shelf-life is six months if it is stored below 25°C in its

  original packaging, sealed and unopened, protected from the sunlight.

 

  Its shelf-life will be eighteen-months if this product is being store properly     at 0∼10°C.

 

  Prolonged storage and/or adverse conditions such as higher temperatures

  may lead to a higher dosage requirement, thus should be avoided.

 

 

Contact Details
Edna

Phone Number : +8615152213005