Pectinase enzyme

MOQ- Customized

Price – Send Enquiry

ETA- 2-4 Weeks

CAS Number- 9032-75-1

Uses- For Further Processing (Raw Material)

Category:

Description

Flavin Naturals Pectinase Enzyme Powder – High-Efficiency Solution for Beverage and Plant-Based Processing

At Flavin Naturals, we are committed to delivering premium-quality enzymatic solutions tailored for the food, beverage, nutraceutical, and industrial processing sectors. Our Pectinase Enzyme Powder is designed to efficiently break down pectin substances in plant materials, facilitating juice extraction, clarification, and viscosity reduction. Sourced from trusted microbial fermentation and produced under stringent quality control standards, Pectinase ensures reliable enzymatic activity and process optimization for manufacturers seeking superior product clarity and yield.

Key Advantages:

High Pectinolytic Activity:  Specially formulated to degrade complex pectin molecules, improving juice clarity and extraction efficiency.

Natural & Safe:  Derived from carefully selected microbial strains (such as Aspergillus niger), free from harmful chemicals, GMOs, or synthetic additives.

Enhances Yield & Texture:  Promotes better juice release, reduces turbidity, and improves mouthfeel in fruit and vegetable processing.

Versatile Applications:  Ideal for fruit juice clarification, wine production, plant-based extractions, and fiber modification in food processing.

Consistent Quality:  Manufactured under strict GMP-compliant conditions, ensuring batch-to-batch consistency and high-performance results.

Features & Benefits of Pectinase Enzyme Powder

Source:  Produced through controlled fermentation of Aspergillus niger or similar GRAS (Generally Recognized as Safe) microbial sources.

Appearance:  Fine, off-white to light beige powder, water-soluble for seamless incorporation into liquid processing systems.

Enzymatic Activity:  Highly active against pectin and polygalacturonic acid chains, measured in PGU or AJDU units, facilitating rapid clarification and viscosity reduction.

Optimal pH and Temperature:  Most effective in pH range 3.5–5.5, with optimal activity around 45°C–55°C, suitable for a variety of fruit and vegetable processing environments.

Purity & Quality:  Manufactured in certified facilities under strict quality controls, available in food-grade specifications, ensuring safety and reliability in food applications.

Additional information

Enzyme type

Hydrolases

Form

White Powder

CAS RN

9032-75-1

Purity

≥ 80 %

Packaging Options

Available in 1 Kg, 5 Kg, 25 Kg, and custom bulk quantities to suit manufacturing and R&D needs.

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