TÖUFOOD PECTINÄSE

PECTINASE – PECTINASE ENZYME POWDER

Pectinase is the enzyme responsible for accelerating the degradation process of pectin, one of the main components that form the cell wall of plants and fruits, representing about 30% of the dry weight of the cell wall.

These enzymes are produced by the yeast Aspergillus niger and their use poses no health risk.

Through the degradation of pectin, we can easily peel fruits and vegetables, liquefy vegetables and fruits, clarify their juices, and soften various plant parts, such as stems and peels, that we normally discard.

It needs an acidic pH (around 4.5) to work.

INSTRUCTIONS FOR USE:

To activate the pectinase enzyme, you must disperse it in water or in the juice itself; in other words, it needs an aqueous medium.

It can be applied directly in powder form to the vegetable if it contains sufficient water.

To improve enzyme yield and obtain the most active solution possible, you should reduce the pH of the medium with a 1% water and vinegar solution (100 g of mineral water with 1 g of vinegar), and mix in the same amount of PECTINASE as solution.

CHARACTERISTICS AND APPLICATIONS:

Ingredients:
Maltodextrin, sucrose, sodium chloride, pectinase, beta-glucanase, E-202, E-517.

Description:
Enzymatic complex that breaks down pectin. Clarifies juices, peels, liquefies, softens, and makes edible various parts of vegetables.
Pectinase acts only on pectin, and therefore only works with products that contain it.

Instructions for use:
Apply the powder to the product, vacuum impregnate, or inject with a syringe.

Typical dosages:
Dilute between 0.1% and 5% of PECTINASE in water or in the product itself.

Format:
Available in 100g, 500g and 5kg packages.