PECTINASE BEVEZYME P-1004 is Formulated Enzymes for Juice. This product is developed from advanced strain through cultivation, fermentation and extraction technique, which is in conformity with FCC. Components: Pectinase, Cellulase, Hemi-cellulase.
In the formulated enzymes, Pectinase is assorted with pectinesterase and depolymerase which decomposes α-1, 4-galacturonic bond. Endo-pectintranseliminase and Endo- polygalacturonase from depolymerase is very effective to clarify juice. It reduces viscosity by largely decomposing juice pectin. Cellulase and Hemi-cellulase hydrolyzes polygalacturonic residue in pectin, and lyse cell wall; they also fully clarify juice and stabilizes it.
Dosage Using: Simply add in the formulated enzymes after fruits are smashed.
Dosage: 30~100ppm (30-100 gr/ tons material)
Effect Of pH: Pectinase can work at pH range from 3.5 to 5.5, with its optimum pH from 4.5 to 5.0.
Effect Of Temperature: Pectinase can work at temperatures from 20 to 60°C, with its optimum temperature range from 45 to 52°C.
Packaging: 25kg, 30kg food-grade plastic drums, or 1125 kg IBC totes. Customized packaging is available upon request.
Shelf-life: 6 months if this product is stored below 25°C in its original packaging, sealed and unopened, protected from direct sunlight. Its shelf-life will be eighteen months provided that it is stored properly at 0～10°C. This enzyme has been formulated for optimal stability. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement, therefore should be avoided.
- Lysing cell wall of and releasing more juice. The increase of output could reach more than 10%.
- Softing smashed apples and decreasing viscosity. It makes squeezer performs perfectly; highly boost the productivity, which is very important when juice is heavily required.
- Reducing and drying leavings.
- Helping clarify juice.
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