Pectinase Enzyme
₹69.00 – ₹599.00
Pectinase Enzyme is widely used as a cost-effective method in the fruit juice industry for the improvement of extracted juice quality. Pectinase enzyme works by removing or breaking the soluble pectin from the juice and amylases are used to remove the starch from the juice that causes the unwanted haze (Cloudiness) in the juice and is responsible for the gel formation in the juice during storage.
The Pectinase enzyme can be used for various Juices like Apple, Guava, Lemon, Orange, Grape etc.
Description
Applications
Pectin Structure breakage facilitates the filtration process and it increases the total yield of juice. Also, it improves the visual acceptance of the juice by providing better clarity and improved color that remain stable during cold storage of the product.
Dosage
Recommended to add 1 teaspoon per gallon (4.5 liters) to prevent haze (Cloudiness).
If the fruit has been heat treated, then double the dosage rate.
Should be added before or during fermentation.
Storage
Store in a dry, dark, well ventilated, odour free place below 20 deg C.
Additional information
| Weight | N/A |
|---|---|
| Pack Size | 10 gms, 100 gms |
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