fruit and vegetable enzymes use in friut juice processing fruit wine

Name: fruit and vegetable enzymes use in friut juice processing fruit wine
Brand: Nanning Doing-higher Bio-Tech Co.,LTD
SKU: pectinase
Availability: InStock

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fruit and vegetable enzymes use in friut juice processing fruit wine

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Product Details:

Place of Origin:	Nanning, Guangxi, China
Brand Name:	Doing-Higher
Certification:	ISO FSSC22000 HALAL
Model Number:	pectinase

Payment & Shipping Terms:

Minimum Order Quantity:	1 Kg
Price:	Negotiable
Packaging Details:	Outer packaging: cardboard box, cardboard drum
Delivery Time:	5-15 days
Payment Terms:	T/T,Western Union,
Supply Ability:	3T/day

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fruit and vegetable enzymes use in friut juice processing fruit wine

Description

Physical Properties:	Light Yellow Liquid	Enzyme Activity:	Enzyme Activity
Odor:	Distinctive Smell	Solubility:	Soluble In Water
Optimal PH Value:	3.5-4.5	Optimal Temperature:	45-55 ℃
Product Execution Standards:	GB1886.174-2016	Addition Amount:	3-5 G/kg Dry Matter, Or 100-200 G/T Fruit Pulp
Enzymatic Hydrolysis Time:	1-2 Hours(It Depends On The Actual Situation)

Pectinase is a type of composite enzyme preparation capable of decomposing pectin. It can break down pectin molecular chains and disrupt the structure of fruit pulp cell walls. By crushing fruit pulp tissue, reducing juice viscosity, increasing juice yield, accelerating juice clarification, and reducing sedimentation, pectinase finds widespread application in the processing of fruit juice and fruit wine.

fruit and vegetable enzymes use in friut juice processing fruit wine

Specifications:
Origin	Nanning, Guangxi, China
Physical properties	Light white powder
Enzyme activity	10000U/g-30000U/g
Odor	distinctive smell
Solubility	soluble in water
Fineness	40 mesh, 60 mesh, 80 mesh (Customizable on demand)
Optimal pH value	3.5-4.5
Optimal temperature	45-55 ℃
Product execution standards	GB1886.174-2016
Addition amount	3-5 g/kg dry matter, or 100-200 g/T fruit pulp
Enzymatic hydrolysis time	1-2 hours(It depends on the actual situation)
Certification	HALAL certificate
	ISO Quality System Certification
	FSSC22000 Food Safety System Certification
Product specifications	Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag.
Product specifications	Outer packaging: cardboard box, cardboard drum.

fruit and vegetable enzymes use in friut juice processing fruit wine

Notices:

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.

fruit and vegetable enzymes use in friut juice processing fruit wine

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Contact Person: Alice

Tel: +86 19968343396

Fax: +86-771-4060266

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