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vege fruit enzymes 20000U/g Pectinase Enzymes In Fruit Juice Production Ppt Customized Enzyme Activity

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vege fruit enzymes 20000U/g Pectinase Enzymes In Fruit Juice Production Ppt Customized Enzyme Activity

Name: vege fruit enzymes 20000Ug Pectinase Enzymes In Fruit Juice Production Ppt Customized Enzyme Activity
Brand: Doing-Higher
Price: 1 USD

Quality vege fruit enzymes 20000U/g Pectinase Enzymes In Fruit Juice Production Ppt Customized Enzyme Activity for sale

Brand Name : Doing-Higher

Model Number : pectinase

Certification : ISO FSSC22000 HALAL

Place of Origin : Nanning, Guangxi, China

MOQ : 1 Kg

Price : Negotiable

Payment Terms : T/T,Western Union,MoneyGram

Supply Ability : 3T/day

Delivery Time : 5-15 days

Packaging Details : Outer packaging: cardboard box, cardboard drum

Physical properties : Light yellow liquid

Enzyme activity : Enzyme activity

Odor : distinctive smell

Solubility : soluble in water

Optimal pH value : 3.5-4.5

Optimal temperature : 45-55 ℃

Product execution standards : GB1886.174-2016

Addition amount : 3-5 g/kg dry matter, or 100-200 g/T fruit pulp

Enzymatic hydrolysis time : 1-2 hours(It depends on the actual situation)

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Pectinase is refined by fermentation of Aspergillus niger and appears as a light yellow powder or liquid. Pectinase is mainly used for juice extraction and clarification of fruit and vegetable juice beverages and fruit wine, and has a good effect on decomposing pectin. Pectinase, under appropriate temperature and pH conditions, can decompose pectin, break down plant cell walls and intercellular layers, making juice extraction easier. Moreover, pectin can be broken down into soluble galacturonic acid, which can also make cloudy juice clearer. Mainly used in industries such as fruit and vegetable beverages, food, brewing, environmental protection, textiles, etc.

Specifications:

Origin	Nanning, Guangxi, China
Physical properties	Light white powder
Enzyme activity	10000U/g-30000U/g
Odor	distinctive smell
Solubility	soluble in water
Fineness	40 mesh, 60 mesh, 80 mesh (Customizable on demand)
Optimal pH value	3.5-4.5
Optimal temperature	45-55 ℃
Product execution standards	GB1886.174-2016
Addition amount	3-5 g/kg dry matter, or 100-200 g/T fruit pulp
Enzymatic hydrolysis time	1-2 hours(It depends on the actual situation)
Certification	HALAL certificate
	ISO Quality System Certification
	FSSC22000 Food Safety System Certification
Product specifications	Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag.
Product specifications	Outer packaging: cardboard box, cardboard drum.

vege fruit enzymes 20000U/g Pectinase Enzymes In Fruit Juice Production Ppt Customized Enzyme Activity

Applications:

Juice processing
Plant extraction
food processing

Notices:

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;
2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.
3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.
4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.

vege fruit enzymes 20000U/g Pectinase Enzymes In Fruit Juice Production Ppt Customized Enzyme Activity

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