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.

Different types of pectinases (PG, PE and PL) are involved in the product to ensure its efficient degradation of pectin. Besides, cellulase and hemi-cellulase in it helps the removal of side chains in pectin backbone, and will depolymerize pectin to the largest extend, which is very helpful for viscosity reduction, juice clarification and disruption of plant cells releasing valuable components into juice.