The preparation is powder production containing pectinase; it can hydrolyze pectin substance into galacturonic acid or oligo- galacturonic acid along and also can be mixed with other enzyme together. It can play well in clarifying juice, enhancing juice yield. The preparation is gained from the metabolism of Aspergillus. The preparation is a safe enzyme production for food, which is measured up by related internal and international standard.
ACTIVITY of ENZYME:
One activity of (u/ml) of Pectinase is defined as that quantity of enzyme that can liberate 1g galacturonic acid in one minute at pH of 3.5, at the temperature of 50 .
pectinase > 1200000 u/ml
APPLICATION:
Dissolve the preparation with suitable industrial water and then add into juice, and make it homogeneous. Depending on the kinds of fruits, we recommend adding preparation 1g to 10g into 1t juice. Please reconfirm the optimal dosage according to your simple experiment results.
You can use the preparation between pH of 3.2~5.0, at the temperature of 10 ~50 .