• Stable Activity Acid Pectic Enzyme Efficiently Reduce Juice Viscosity Fruit Juice Processing
Stable Activity Acid Pectic Enzyme Efficiently Reduce Juice Viscosity Fruit Juice Processing

Stable Activity Acid Pectic Enzyme Efficiently Reduce Juice Viscosity Fruit Juice Processing

Product Details:

Place of Origin: Jiangsu, China
Brand Name: Boli
Certification: Halal, Kosher ISO9001, ISO14001, ISO22000
Model Number: Acid Pectinase PE-500

Payment & Shipping Terms:

Minimum Order Quantity: 400kg
Price: Negotiable
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
Get Best Price Contact Now

Detail Information
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)
High Light:

aspergillus niger pectinase

,

fruit juice enzymes

Product Description

 

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.

Stable Activity Acid Pectic Enzyme Efficiently Reduce Juice Viscosity Fruit Juice Processing 0

 

 

Declared Enzyme Pectinase
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

 

pH Temperature Metal Ions
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.

Inhibitors:

Ion, calcium, zinc and tin ions.

 

Stable Activity Acid Pectic Enzyme Efficiently Reduce Juice Viscosity Fruit Juice Processing 1

 

 

  Package:
  • 25kg, 30kg plastic drums
  • 1125kg IBC totes

 Shelf-life and Storage:

   
  • Typical shelf-life is six months if it is stored below 25°C in its  original packaging, sealed and unopened, protected from the sunlight.
  • Its shelf-life will be eighteen-months if this product is being store properly   at 0∼10°C.
  • Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement, thus should be avoided.

 

Tag:

pectinase enzyme lab

fruit juice enzymes

aspergillus niger pectinase

Want to Know more details about this product
I am interested in Stable Activity Acid Pectic Enzyme Efficiently Reduce Juice Viscosity Fruit Juice Processing could you send me more details such as type, size, quantity, material, etc.
Thanks!
Waiting for your reply.