Pectinase Enzyme (30,000U/g)

Pectinase Enzyme (30,000U/g)

Used in the winemaking process to produce glucose, fructose

Pectinase enzymes are commonly used in the food industry to break down pectin. which is a type of fiber found in fruits and vegetables The following is the application of pectinase enzyme in food:

Juice Production: The pectinase enzyme is used to break down the pectin in the fruit cells and release the juice from the fruit.

Wine and Beer Production: Pectinase enzymes are used to help clarify and stabilize these beverages by breaking down pectin and other fog-forming compounds.

Juice concentrate and fruit concentrate production process: Pectinase enzyme is used to break down pectin and improve the texture and clarity of fruit purees and concentrates.

Jam and Jelly Production: Pectinase is used to break down pectin and improve the texture and consistency of jam and jelly.

Plant-based milk production: Pectinase enzymes can be used to break down pectin in plant-based dairy products such as almond milk to improve texture and consistency.

At 4 degrees can be stored for 25 months, at 15 degrees can be stored for 18 months, room temperature can be stored for 12 months

At present, the FDA has not approved it for use in food. This item Can only be used in food research.