Pectinase is refined by fermentation of Aspergillus niger. The fruit juice after crushing contains solid substances such as pectin and cellulose. Depending on the molecular size, pectin acts as a plant fiber, preventing or even stopping liquid flow, keeping solid particles suspended and the juice in a uniform turbid state. Pectinase, under appropriate temperature and pH conditions, can decompose pectin, break down plant cell walls and intercellular layers, making juice extraction easier. Moreover, pectin can be broken down into soluble galacturonic acid, which can also make cloudy juice clearer.
| Origin | Nanning, Guangxi, China |
| Physical properties | Light white powder |
| Enzyme activity | 10000U/g-30000U/g |
| Odor | distinctive smell |
| Solubility | soluble in water |
| Fineness | 40 mesh, 60 mesh, 80 mesh (Customizable on demand) |
| Optimal pH value | 3.5-4.5 |
| Optimal temperature | 45-55 ℃ |
| Product execution standards | GB1886.174-2016 |
| Addition amount | 3-5 g/kg dry matter, or 100-200 g/T fruit pulp |
| Enzymatic hydrolysis time | 1-2 hours(It depends on the actual situation) |
| Certification | HALAL certificate |
| ISO Quality System Certification | |
| FSSC22000 Food Safety System Certification | |
| Product specifications | Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag. |
| Outer packaging: cardboard box, cardboard drum. |
Applications
| Juice processing | Jam and jelly processing | Vegetable processing | Textile processing |
Notices
1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;
2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.
3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.
4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.
