Fruits which are utilized to extract juice contain pectin and cellulose. These large molecular weight substances make juice viscose and turbid. Many other impurities locked up by pectin are difficult to be deposited in short times. The customers always use method of freezing or use bentonite to deposit impurities. Method of freezing needs more power and has little effect. At the same time, adding bentonite will destroy Juiceas good flavor. Adding pectinase is good for eliminating these disadvantages, but the cost will be high. Pectinase need to be activated before being added to the juice. And it canat clarify juice well too.
Constitution of Enzymes:
Juicezyme contains multiple enzymes including the following:
2-glucanase> 1360000 u/ml
cellulase> 110000 u/ml
hemi-cellulase>1500000 u/ml
pectinase> 60000 u/ml
Application and dosage:
1. The preparation is diluted and added to the juice straightly and mixed homogeneously. Keep the juice with Juicezyme 12~24 hour at normal temperature.
2. Depending on the materialsa quality, we recommend adding Juicezyme 0.01~0.03L to 1t dry materials. Optimal dosage must be reconfirmed depending on the bench-scale experiment by customs.
3. The maximal activity of the preparation is displayed at pH of 3.2~5.0, at the temperature of 10~35.