Raw Pectic Enzyme Alternative Flammability No 3.0 - 8.0 Ph Multiple Ingredients

Raw Pectic Enzyme Alternative Flammability No 3.0 - 8.0 Ph Multiple Ingredients

【ADVANTAGES】

• Food grade, GRAS, high security;
• High activity 30,000 U-300,000 U/g;
• Thermal stable, and broad pH range adaptability;
• Green, and simplified process for syrup production.

【INTRODUCTION】
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.
【PRODUCTION】
This product was produced by Aspergillus niger strain, which fermented in submerged medium.
 
【Quick Details】

 
【SPECIFICITY】

• Appearance:White and light yellow powder;
• pH: The effective pH range of this enzyme is between 3.0-10.0, the optimum pH range is between 3.0-8.0；
• Temperature: The suitable temperature range for Deterzyme is between 20-70 ^oC, the optimum temperature range is between 40-55 ^oC.

Characteristics and Content of the Components

• In the process of fruit and vegetable juice, the recommended dosage is 0.05-0.3 L/t fruit and vegetable slurry (based on 30000 U/mL), pH 3.4-4.0 at 45-55 C for 1-5 hours.
• In the process of wine, the recommended dosage is 0.05-0.2 L/t fruit slurry (based on 30000 U/mL). It can directly add in the fruit slurry or after dilution.
• In feed complex enzyme processing, the recommended dosage is 0.03-0.06 kg/t complete feed (based on 30000 U/ml)

【PHYSICAL AND CHEMICAL PROPERTIES】
    Appearance: white power
    Safety data: pH 3.0-9.0
    Melting point: no data available.
    Boiling point: no data available.
    Flash point: no data available
   Ignition temperature :no data available.
   Lower explosion limit :no data available.
   Upper explosion limit: no data available.
   Water solubility :soluble.
 
【STABILITY AND REACTIVITY】
    Stability:stable.
    No toxic odors and flammability;
 
【TOXICOLOGICAL INFORMATION】
    Acute toxicity: no
 
【DISPOSAL CONSIDERATIONS】
    Product observes all federal, state, and local environmental regulations.
   Contaminated packaging : Dispose of as unused product.
 
【TRANSPORT INFORMATION】
    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.
 
【REGULATORY INFORMATION】
   Comply with GB1886.174-2016<<national food safety standards enzymes for food industry >>
 
【OTHER INFORMATION】
    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.