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|Color:||White Or Light Yellow Powder||CAS NO.:||9032-75-1|
|ENLICES NO.:||232-885-6||Grade:||Feed Grade|
|Usage:||Cattle, Chicken, Fish, Horse, Pig, .....||Sample::||Availiable|
|Moisture (%):||10% Max||Admixture (%):||0.01%|
pectic enzyme powder,
natural pectic enzyme
This product was produced by Aspergillus niger strain, which fermented in submerged medium.
|Classification:||Food grade||Other Names:||Pectin lysase|
|CAS No.:||9032-75-1||EINECS No.:||232-885-6|
|pH Value:||3.0-8.0||Temperature:||30-70° C|
|Enzyme activity:||>30,000 U/g—300,000 U/g||Dosage:||0.01-0.05 %|
|Usage:||Food additive in beverage, wine,j uice extraction.|
Packaging Details: Standard package containers are 30kg plastic barrels/drum. We can change package specifications according to customer's requirement.
Pectinase is an enzyme that breaks down pectin, a polysaccharide found in plant cell walls. Pectinase is one kind of compound bio-catalyst with multiple ingredients. They include pectolyase, pectozyme, and polygalacturonase. Pectin is the jelly-like matrix which helps cement plant cells together and in which other cell wall components, such as cellulose fibrils, are embedded. Therefore, pectinase enzymes are commonly used in processes involving the degradation of plant materials, such as speeding up the extraction of fruit juice from fruit. Pectinases have also been used in wine production since the 1960s. The function of pectinase in brewing is two-fold, first it helps break down the plant (typically fruit) material and so helps the extraction of flavours from the mash. Secondly the presence of pectin in finished wine causes a haze or slight cloudiness. Pectinase is used to break this down and so clear the wine.
Our petinase products were extracted from fungi Aspergillus niger. The fungus produces these enzymes to break down the middle lamella in plants so that it can extract nutrients from the plant tissues；Pectinase can break the cell wall of fruit and reduce viscosity of juice, Speed up the ultra-filtraion process, and decrease the processing time strengthen the fruity, reduce the cost, improve the product quality. Pectinases are also used for retting.
Characteristics and Content of the Components
|Types||Characteristics and content||Types||Characteristics and content|
|Accessories:||Soluble dextrine||Subsidiary coloring matters:||None|
|Loss on drying (%)||12.5||Specific gravity (g/cm3)||～0.80|
|Flash point (oC):||357||Arsenic (ppm) :||0.8|
|Lead (ppm):||0.2||PAHs total:||None detectible|
|Mercury (ppm):||0.02||Benzene:||None detectible|
|Cadmium (ppm)||0.2||Total Phthalate:||None detectible|
|Salmonella:||None detectible||AflatoxinB1 (ppb):||5|
|Coliform bacteria(/100g):||None detectible||Number of molds(/g)||20|
【PHYSICAL AND CHEMICAL PROPERTIES】
【STABILITY AND REACTIVITY】
No toxic odors and flammability;
Acute toxicity: no
Product observes all federal, state, and local environmental regulations.
Contaminated packaging : Dispose of as unused product.
Keep transport clean, dry, ventilated, prevent sun, rain, moisture,mix transportation and storage with toxic and harmful and volatile odors items without mix transportation and storage with toxic and harmful and volatile odors items.
Comply with GB1886.174-2016<<national food safety standards enzymes for food industry >>
The information contained herein is based on the present state of our knowledge. It characterizes the product with regard to the appropriate safety precautions.It does not represent a guarantee for the product.
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