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