| Customization: | Available |
|---|---|
| Powder: | Yes |
| Customized: | Customized |
|
Still deciding? Get samples of $ !
Request Sample
|
Suppliers with verified business licenses
Audited Supplier Audited by an independent third-party inspection agency
| Product Name | Pectinase |
| Appearance | White Powder |
| CAS No. | 9032-75-1 |
| MF | C18H37N(CH3)2 |
| MW | 0 |
Enzyme preparations. It is mainly used for clarifying fruit juice, improving the filtration speed of fruit juice, increasing the yield of fruit juice, reducing the viscosity of fruit juice, preventing the gel of puree and concentrated fruit juice, strengthening the color of grape juice, and comprehensively utilizing the leftovers of fruits and vegetables. The maximum reference dosage is 200mg/kg. Grape juice can be completely clarified by standing at 40-42 ºC for 3 hours with 0.2% pectinase. Treating grape pulp with 0.05% pectinase at 30-35 ºC can increase the yield by 15% and increase the filtration rate by 1 times.
Used to increase juice yield and clarity, as well as for degumming
Suitable for industries such as textiles, clothing, brewing, food, papermaking, etc
Plant cell hybridization and anther culture; Promote pectin hydrolysis of sucrose and galacturonic acid
Pectinase can catalyze the hydrolysis of methyl esters in pectin and decompose polygalacturonic acid into smaller molecular oligomers. It can be used as a clarifying agent for beverages and also for removing orange capsules. According to regulations in our country, it can be used for canned oranges with sugar water (without packaging), fruit wine, and fruit juice, and used in moderation according to production needs.
){kind=link}