Food Enzymes
Pectinase
Breaks down pectin in fruits for juice clarification and extraction.
10,000-200,000 U/g
Overview
Pectinase is important in fruit processing, especially in juice and puree production.
It is an enzyme that breaks down pectin, a natural component of the cell walls of fruits, allowing for effective extraction and clarification of juice.
The outcome is a smoother and more flavorful product with improved appearance. It is commonly applied by manufacturers to improve yield and minimize waste, and it is an indispensable tool in modern fruit processing.
Key benefits & applications
- Breaks down pectin in fruits for juice clarification and extraction.
Used across
Dairy & lactose-free productsCheese makingJuice clarificationStarch & syrup processingProtein hydrolysisMeat & fish texture
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