Pectinase Enzyme Powder

Pectinase Enzyme Powder used in the processing of fruits and vegetables. It helps break down pectin, a natural substance that makes juices and purees thick and cloudy. By reducing pectin, pectinase improves juice clarity, smooth texture, filtration, and juice yield. Food-grade pectinase is made from a blend of naturally occurring enzymes that work together to gently break down fruit fibers during processing. The product may contain food-approved carrier ingredients to allow easy handling and accurate dosing. It is typically free from artificial colors and preservatives, making it safe and suitable for use in a wide range of food and beverage applications, including fruit juices, pulps, and plant-based products.

Applications of Pectinase Enzyme Powder

Fruit juice processing –Maintains juice clarity, reduces cloudiness, and increases juice yield from fruits such as apple, grape, citrus, mango and berry.

Juice and pulp extraction – Enhances pressing efficiency by breaking down fruit tissues, allowing more juice to be released.

Jam and jelly processing – Helps to control thickness and improves spreadability by partially breaking down natural pectin.

Plant-based beverages – Improves filtration, mouthfeel  and stability in fruit-based and vegetable-based drinks.

Food waste utilization – Supports efficient processing of fruit by-products for juice recovery and value-added products.

Benefits of Pectinase Enzyme Powder:

· Improves clarity and appearance – Reduces cloudiness in fruit juices and beverages, giving a clear and attractive final product.

· Increases juice yield – Helps release more juice from fruits, reducing waste and improving production output.

· Enhances smooth texture – Lowers excessive thickness in juices, purees, and concentrates for a better mouthfeel.

· Improves filtration and processing speed – Makes filtration and settling faster and more efficient during juice and wine production.

· Enhances flavor release – Supports better extraction of natural fruit flavors and aromas.