Juice Processing Acid Pectinase Enzyme

Product Overview

Description

DESCRIPTION
PE-300 is a liquid pectinase produced from strains of Aspergillus niger through submerged
fermentation, extraction and refining process. PE-300 is a compound enzyme product of
pectinesterase, polygalacturonase and pectinlyase, which can breakdown pectin through
lipolysis, hydrolysis and pyrolysis respectively and release galacturonic acid, oligomeric
galacturonic acid, unsaturated galacturonic acid and unsaturated oligomeric galacturonic acid,
etc.
PE-300 is mainly applied to fruit processing of grapes, apples, strawberries, hawthorn, dragon
fruits, sea buckthorn, kiwi, pineapple and prickly pear, etc. It is also suitable for endothelial
denudation of the lotus seeds and garlic, as well as removal the skins of oranges.
As an effective clarifying agent typically used in food and beverage industry, PE-300 can reduce
viscosity of juice, improve filtration rate and juice yield, and clarify fruit juices and juice wine.

 

EFFECT OF PH
PE-300 works at pH from 3.0 to 6.0 with its optimal pH range from 3.5 to 5.5

EFFECT OF TEMPERATURE
PE-300 can work at temperatures below 45°C with its optimal temperature range from 45 to
50°C. At a temperature of 60°C for 15 minutes, PE-300 will remain its 23% enzymatic activity.

 

INGREDIENTS

Ingredients	Approximate Percentage
Pectinase	5~10%
Salt	5~10%
Sorbitol	20~25%
Sodium benzoate	0.3%
Potassium sorbate	0.15%
Water	50~60%

ALLERGEN INFORMATION
This product does not contain any of the substances or products causing allergies or intolerance
shown on the Allergen List of Annex 2 of Regulation (EU) No 1169/2011.

 

APPLICATION AND BENEFITS
Add PE-300 into detritus of fruits can make it easy to squeeze juice and improve juice yield.
PE-300 can dissolve the insoluble pectin under optimal conditions, decrease pectin viscosity,
make the suspended particulates flocculating so that the fruit juice and wine are easy to be
clarified and filtered. As a desirable natural clarifying agent, PE-300 can not only shorten the
processing time but also improve quality of the finished products.

 

DOSAGE RECOMMENDATION
The conditions of enzymatic clarification and dosage of PE-300 may vary with the different pectin
content of different fruit juice. The effect of enzymatic clarification of juice depends on the
different kinds of products, processing pH, temperatures, concentration of enzyme and the
reaction time of clarification. In order to ensure the quality of juice, lower enzyme concentration
and longer clarification time should be applied.
Due to the different nature of various fruit juices, small trials of the optimal enzyme
concentration should be done prior to the regular use of enzymatic clarification.
PE-300 can be added during different processing stages such as impregnation, fermentation or
storage, depending on the actual application. In the processing of fruit wine, if PE-300 is added
after fermentation, it will need 8 to 12 hours to get the clarification reaction completed.
Typical dosage level of PE-300 is 80 to 330 grams per ton of fruit pulp.

 

STORAGE & SHELF-LIFE
Typical shelf-life is six 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 if it is stored
properly at 0∼10°C. PE-300 has been formulated for optimal stability. Prolonged storage and/or
adverse conditions such as higher temperatures may lead to a higher dosage requirement, and
should be avoided.

 

DETAILED IMAGES