Pectinase is an enzyme preparation produced by fermentation, extraction and refining of Aspergillus niger. It is a general term for a series of enzymes that synergistically degrade pectin substances, mainly including polymethylgalacturonase, polygalacturonase, polygalacturonate lyase and pectinesterase.

Pectinase acts on the glycosidic bonds between D-galacturonic acid residues in pectin, breaking down pectin molecules. It reduces the viscosity of fruit juice, improves juice yield, and thus enhances the quality of finished products.

• Food-grade refined enzyme preparation, widely applied in fruit juice production to accelerate filtration rate, boost juice yield and clarify fruit juice.
• Reduce the viscosity of fruit juice, improve its flowability and simplify post-processing procedures.
• Effectively degrade soluble and insoluble pectin as well as polysaccharides that cause turbidity.

• Pectinase can increase the juice yield of fruits and vegetables.
• Improve the clarity of fruit and vegetable beverages.
• Enhance the quality of concentrated fruit juice.
• Pectinase optimizes the nutritional components of fruit and vegetable drinks.

Store in a cool, dry place away from light. Recommended storage temperature: below 0°C.

Enzyme activity may decrease to varying degrees if stored for an excessively long time or under unfavorable conditions. If temperature or humidity is too high, an appropriate increase in dosage is recommended during application.