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White Pectinase Enzyme 30000U For Fruit And Vegetable Juice

White Pectinase Enzyme 30000U For Fruit And Vegetable Juice

  • High Light

    Habio Pectinase Enzyme


    30000U Pectinase Enzyme

  • Type
  • Usage
    Food Additive
  • Appearance
    White To Yellow Powder
  • Function
    Degrade Pectic Substances
  • Dosage Form
  • Specification
  • Grade
    Feed Grade/food Industry/ Industry Grade
  • Sample
  • Shelf Life
  • Application
    Used On Food Industrey
  • Place of Origin
  • Brand Name
  • Certification
    ISO9001,ISO22000,FDA, FSSC22000,FAMI-QS,HALAL
  • Model Number
  • Minimum Order Quantity
  • Price
  • Packaging Details
    25kg/plastic woven bag
  • Delivery Time
    5-8work days
  • Payment Terms
    T/T, L/C
  • Supply Ability

White Pectinase Enzyme 30000U For Fruit And Vegetable Juice

Pectinase Can Crack Fruit And Vegetable Cell Walls To Improve Yield Of Fruit And Vegetable Juice


Habio pectinase is Mianyang Habio Bioengineering Co., Ltd. use of modern genetic engineering technology, microbial fermentation technology and advanced post-processing technology in the production of a kind of pectinase, at the same time with cellulase and hemicellulase activity, fruit gelatin hydrolysate and fiber polysaccharides effectively, to reduce the juice viscosity, clarified juice, the effect significantly enhance the output rate of juice, etc.



Definition of Activity


One unit of enzyme activity is defined as the amount of enzyme required for one gram solid enzyme powder or one milliliter liquid enzyme releasing 1 mg galacturonic acid from pectin in one hour at 50℃ and pH3.5.



Product Characteristics

  1. Optimum operation temperature: 35℃-65℃;
  2. Optimum operation pH: 2.5-4.5;
  3. Water bath temperature treatment: the enzyme activity retention rate was detected by water bath at each temperature for 5min;
  4. Good stability and adapted to different reaction environment;


Product Functions

  1. Thoroughly degrade the pectin in the fruit juice, so that the fruit juice can be quickly clarified;
  2. Lysis fruit and vegetable cell wall, improve fruit and vegetable juice yield;
  3. Reduce the viscosity of juice and improve the filtration speed;
  4. Effectively prevent the product after turbidity, prolong the shelf life of juice.

Specification and Usage


Name Habio Pectinase
Activity 30,000U/g
Type Powder

The production of fruit wine is added according to 0.1‰ -- 0.8‰ of raw material.

The production of juice is added according to 0.02‰ -- 0.1‰ of raw material.

In the production of fruit wine and fruit juice, dilute 10-20 times with water and add evenly into the raw materials.

Specific dosage according to the food technology and process, through the test to determine.


Package and Storage


Packaging: 25kg/bag.
Sealed storage in the original package, room temperature (less than 25 ℃) for 12 months.
Avoid to be exposed to the sun, rain, high temperature and high humidity.


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