Besthway food grade Pectinase is developed by Besthway Technology with modern genetic engineering, microbe (Aspergillus niger) fermentation and advanced post-process technology. It can effectively hydrolyze pectin and fiber polysaccharides, which is effective in reducing juice viscosity, clarifying juice, and improving juice yield.

Product Characteristics

Note: Calcium ions have an enhancing effect on the stability of enzyme activity; enzyme activity is completely lost without it.

Product Functions

1. It can degrade the pectin in the juice and make the juice clarify rapidly;

2. It can cleave the cell wall of fruits and vegetables and improve the yield of fruit and vegetable juice;

3. It can reduce the viscosity of fruit juice and improve the filtration speed;

4. It can effectively prevent the post-turbidity of the product and prolong the shelf life of the juice;

5. It can work synergistically with cellulase to destroy the plant cell wall, soften the fiber, or be used in plant extraction.

Application Scheme

The optimum dosage is determined by experiments according to different processes and requirements.

Package and Storage

Solid Product: 20kg/barrel       Liquid Product: 30L/barrel.

It should be stored under dry, ventilated and protected from light at 25℃, with a shelf life of 18 months for solid product and 12 months for liquid product from the date of production. The shelf life could be extended when refrigerated at 5℃.

Note

1. After opening the bag or barrel, it should be tightly tied or the lid tightened to avoid moisture or contamination;

2. Do not inhale. If inhaled, rinse mouth immediately with water for at least 15 minutes;

3. People who are sensitive to enzyme dust should wear one-piece overalls, dust masks and gloves when operating. If contact with skin or eyes occurs, please rinse immediately with plenty of water for at least 15 minutes.