Stable Activity Acid Pectic Enzyme Efficiently Reduce Juice Viscosity Fruit Juice Processing
|Place of Origin:||Jiangsu, China|
|Certification:||Halal, Kosher ISO9001, ISO14001, ISO22000|
|Model Number:||Acid Pectinase PE-500|
Payment & Shipping Terms:
|Minimum Order Quantity:||400kg|
|Packaging Details:||1125kg IBC totes|
|Delivery Time:||15-20 Days|
|Payment Terms:||T/T, L/C , D/P|
|Supply Ability:||1000MT to 1500MT Per Year|
|Grade:||Food Grade||Appearance:||Beige Liquid|
|Application:||Enzyme For Juice Processing||Enzyme:||Acid Pectinase|
|Place Of Origin:||Jiangsu, China (Mainland)||Activity:||50,000 U/ml(minimum)|
aspergillus niger pectinase,
fruit juice enzymes
Food Grade Pectinase (Liquid) For Fruit Juice Processing
Halal & Kosher Certificate
Efficiently reduce juice viscosity,
Improve filtration rate & Speed up process efficienty,
Improve product quality, Lower processing cost,
More juice yield
- Pectinase PE-500 is derived from highly active Aspergillus niger strains 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.
- 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.
|Appearance||Sepia Brown Liquid|
|Enzyme activity||50,000 U/ml(minimum)|
|Product pH||3.0 to 5.0|
|Specific gravity||1.25 g/ml(Maximum)|
|Place of Origin||Jiangsu, Chian (Mainland)|
EFFECT OF PH, TEMPERATURE & METAL IONS ON ACTIVITY
|Effective pH: 3.0 ~ 6.0.
Optimal pH: 3.5 ~ 5.5.
|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.
Ion, calcium, zinc and tin ions.
Shelf-life and Storage: