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.

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 improving juice downstream processing and the stability of final product.