PECTINASE PE-300: ENZYME FOR FRUITS AND VEGETABLES PROCESSING

Pectinase PE-300 is produced from Aspergillus niger strain through submerged fermentation, extraction and refining. PE-300 can break down pectin through decomposition.

PE-300 is a mixture of pectinase, which consists of three components: pectinesterase, polygalacturonase and pectinlyase. These components can decompose pectin and release galacturonic acid, oligomeric galacturonic acid, unsaturated galacturonic acid and unsaturated oligomeric galacturonic acid, etc.

Product characteristics:

Enzyme composition: Pectinase

Potency: ≥ 30,000 U/ml

Sensory description: liquid, brown

Product pH: 3.5 – 7.5

Specific gravity: 1.25 g/ml

Effect of pH: The pH range of this product is from 3.0 ~ 6.0 but the most optimal is from 3.5-5.5

Impact of temperature:

PE-300 can operate at temperatures below 45oC

The optimum temperature range is 45 ~ 50oC

At 60oC for 15 minutes, PE-300 will maintain 23% enzyme activity.

Inhibitors: Iron, calcium, zinc and tin ions are inhibitors of enzyme activity. Therefore, careful attention should be paid to the selection of container material when clarifying fruit juice when using this product.

Allergy information: This product does not contain any of the substances or ingredients that cause allergies or intolerances listed in the list of allergens in annex 2 of regulation (EU) No 1169/2011.

Pack: According to food plastic drum standards of 25kg, 30kg or 1125kg IBC bags.

Expiry date: typically six months if stored below 25°C in an unopened, tightly sealed container, away from direct sunlight. Its shelf life will be 18 months provided this product is properly stored at 0∼10°C. Prolonged storage and/or unfavourable conditions such as higher temperatures may result in higher dosage requirements and therefore require attention.

Note: Avoid breathing enzyme dust or vapors. In case of contact with skin or eyes, rinse immediately with water for at least 15 minutes.