Pectinase PE-3000 is produced from the Aspergillus niger strain through submerged fermentation, extraction and purification. PE-3000 can break down pectin through degradation processes.
Product characteristics
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Enzyme Ingredients: |
Pectinase, cornstarch, water content |
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Active potency: |
≥ 30,000 U/ml |
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Sensory Description: |
Powder form, ivory white |
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Humidity: |
8% (maximum) |
Impact of pH and temperature:
- The pH range of this product is from 3.0 ~ 6.0, but the most optimal is from 3.5-5.5
- PE-3000 can operate at temperatures below 45°C
- The optimal temperature range is 45 ~ 50°C
- At 60oC for 15 minutes, PE-3000 will maintain 23% of its enzyme activity
Dosage:
- Conditions for enzymatic clarification and PE-3000 content vary depending on the pectin content of each type of juice. The effectiveness of clarifying fruit juice with enzymes also depends on processing pH, temperature, enzyme content, and reaction time.
- To ensure the quality of the juice, low enzyme content and longer processing times should be used. Because of the different natural properties of juices, testing for optimal enzyme content is recommended before regular use.
- Depending on different applications, PE-3000 can be added during different processing stages such as Impregnation, fermentation, or tempering.
- If using PE-3000 for the post-fermentation stage of fruit wine, it will require 8-12 hours to get the reaction completed. The typical dosage of PE-3000 is 80-330 grams per ton of pulp.
Packaging: As standard in 25kg, 30kg food grade plastic drums or 1125kg IBC bags
Expiration date: 6 months at temperatures below 25°C, 18 months with storage conditions from 0-10o Avoid direct exposure to sunlight.
Note when using: Avoid inhaling enzyme dust or vapor. In case of contact with skin or eyes, rinse immediately with water for at least 15 minutes.
Adding PE-3000 to fruit scraps can make it easier to juice and improve the productivity of the juicing process.
PE-3000 can dissolve insoluble pectin under optimal conditions, reduce pectin viscosity, and prevent suspended particles from clumping in fruit juice and wine, making it easier to clarify and filter. As a natural clarifying agent, PE-3000 can not only shorten processing time but also improve finished product quality.
- Depending on different applications, PE–3000 can be added during different processing stages such as Impregnation, fermentation, or tempering
- If PE – 3000 is used for the post-fermentation stage of fruit wine, it will require 8-12 hours for the reaction to be completed. The typical dosage of PE–3000 is 80-330gr/ 1 ton of fruit pulp.
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