Пищевой Фермент Пектиназы для очистки фруктового сока

Product Overview

Description

BioPEC

Description

BioPEC-BPEC is isolated from a Non-GMO of fungal species, Aspergillus niger. It is composed of pectinesterase, polygalacturonase and pectinlyase, which plays the role of lipolysis, hydrolysis and pyrolysis respectively in the formation of galacturonic acid, oligomeric galacturonic acid, unsaturated galacturonic acid and oligomeric galacturonic acid etc. It also contains small amount of hemicellulase enzyme.

BPEC is mainly applied to fruit processing of grapes, apples, strawberries, hawthorn, dragon fruits, kiwi, pineapple, pear etc. It is also suitable for endothelial denaturation of the lotus seeds and garlic, as well as off-wrapping the clothing of oranges. As an effective clarifying agent typically used in food and beverage industry, it is used to reduce juice viscosity, improve filtration rate and juice yield and clarify fruit juices.

Applications

·         Textile Processing and Bio-Scouring of Cotton Fibers

·         Degumming of Plant Bast Fibers

·         Retting of Plant Fibers

·         Improvement of Chromaticity and Stability of Wine

·         Coffee and Tea Fermentation

·         Paper and Pulp Industry

·         Oil Extraction

·         Fruit juice extraction and its clarification

Health Benefits

·         Seasons condition support

·         Bacteria balance

·         Colon health

·         Digestive support

Characteristics

 

Certification and Approvals

·         ISO 22000

·         GMO Certificate

Inhibitors

Iron, calcium, zinc and tin ions are inhibitors of the enzyme activity. When this product is used to clarify juice, the container should be selected carefully so as to avoid presence of any inhibitors.

Dosage Guidelines

The condition of enzymatic clarification and the dosage of BioPEC vary with the different pectin content of different fruit juices. The effect of enzymatic clarification of juice not only depends on the different types of products, processing temperatures and pH, but also the concentration of different enzyme and the time of clarification. In order to ensure the quality of the juice, lower enzyme concentration and longer clarification time should be used.

Depending on the different application, pectinase can be added during different processing stages such as impregnation, fermentation or storage. If pectinase is added after fermentation of fruit wine, it will need 8 to 12 hours to get the reaction completed.

 

Standard Packaging

·         25 Kg and 50 Kg HDPE Drums

Storage

This enzyme has been formulated for optimal stability. Typical shelf-life is 24 months provided being stored in its original packaging, sealed and unopened, protected from the sunlight.