The pectinase is specially developed to increase membrane flux during ultrafiltration. It’s made from finely selected microbial strain by submerged fermentation followed by purification and formulation. The enzyme preparation is capable of degrading all big molecules in juice, reduce juice viscosity, and help with juice ultrafiltration, color stability and clarity.

The product is an enzyme blend containing very rich side activities, acting on most of the big molecules in juice to reduce viscosity, which makes ultrafiltration easier.