Pectinase for Fruit Juice and Plant Extract Processing 
Catalog Number IE-1188
Physical Form Liquid
Color Brown
Dosage Parameters 20-100 g/T
Source Aspergillus niger
| Summary | A potent pectinase preparation able to degrade pectin substances in juice or plant extract to help processing processes, increase yield and final product stability, often used in juice/plant-based beverage, vegetable processing and plant extract processing. |
| Description | This product is produced by submerged fermentation of Aspergillus niger followed by purification and formulation. The pectinase has high activity in the acidic pH range (pH3.3-4.0) and is often used in juice & wine, vegetable processing, plant extract and other plant-based processing. |
| Advantages |
Fast and complete degradation of pectin Increase juice yield and stability Help extract functional component Efficiently reduce juice/plant extract viscosity |
| Application | Widely used in plant-based material processing like juice & wine, vegetable processing and plant extract |
| Application Area |
Fruit and vegetable processing Wine enzymes Plant extract Tobacco applications Coffee processing |
| Application Recommendation | The recommended dosage is 0.02-0.1 kg/T DS. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with convenient volume. |
| Dosage Parameters | 20-100 g/T |
| Optimum Temp | 50°C-60°C |
| Effective Temp | 25°C-63°C |
| Optimal pH | 3.3-4.0 |
| Effective pH | 2.5-4.5 |
| Source | Aspergillus niger |
| Physical Form | Liquid |
| Color | Brown |
| Scope of Shipment | Worldwide |
| Package | 25 kg/drum |
| Storage | Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product. |
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