DESCRIPTION

The pectinase specially developed for the depectinization of apple juice. It’s made from finely selected microbial strain by submerged fermentation followed by purification and formulation. The product contains all necessary activities to degrade pectin in apple juice so as to ease the downstream processes like ultrafiltration and concentration. It’s also helpful to increase juice stability.

MECHANISM

Pectin in juice often causes processing difficulties during ultrafiltration and concentration. Besides, araban and beta-glucan are also responsible for the juice viscosity and later on the stability of juice product. The present product has all the necessary activities to degrade all these components and is capable of improve juice downstream processing and the stability of final product.

REACTION PARAMETERS

Effective temp.：20℃-60℃; Optimal temp.：40℃-52℃

Effective pH：3.5-5.5

BENEFITS

l  Degrade pectin and turbidity substances in juice；

l  Reduce juice viscosity and ease evaporation for high brix juice concentrate （70°Bx or higher）；

l  Improve UF flux;

l  Increase shelf-life stability of juice concentrate and avoid haze formation.

PRODUCT STANDARD

The product complies with GB1886.174.