Pectinase for fruit‑juice processing is a compound food‑grade enzyme preparation mainly consisting of polygalacturonase, pectin lyase and pectinesterase. It degrades pectin substances in fruit cell‑wall middle lamella, destroys cell‑wall structure, promotes intracellular juice release, reduces juice viscosity, accelerates solid‑liquid separation, improves filtration efficiency, enhances juice yield, and optimizes clarity and color stability of finished fruit juice.
0.05–0.3 L/T fruit and vegetable puree
Degrade fruit pectin and effectively break plant‑cell‑wall structure
Promote juice liberation and significantly improve fruit juice yield
Reduce mash viscosity and greatly boost filtration‑separation efficiency
Improve juice clarity and stabilize color of finished fruit‑juice products
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