DESCRIPTION

The product is an enzyme blend formulated for berry processing, either juice or puree. The individual enzyme is made from carefully selected microbial strain by submerged fermentation and purification. The product can effectively degrade juice pectin, reduce juice viscosity, increase juice and color yield. The effective pectin degradation also helps the downstream processes like clarification and UF.

MECHANISM

The product is composed of different pectinases that work synergistically on pectin, leading to fast depectinization and viscosity reduction. As the result, the suspended particles settle down easily and more transparent juice can be obtained. The aggressive actions of enzymes also liberate more nutrients including anthocyanin and aroma into juice. This renders final juice more color and stability.

REACTION PARAMETERS

Effective temp.：25℃-63℃; Optimal temp.：40℃-52℃

Effective pH：3.5-5.5

BENEFITS

l  Fast reduction of mash viscosity and more juice yield;

l  Effective degradation of pectin and other viscous substances;

l  Higher UF flux rate, less need for membrane cleaning and longer operational life of UF；

l  More extraction of color, aroma and other nutrients and better juice stability.

PRODUCT STANDARD

The product complies with GB1886.174.