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Pectinaseproduct 30000u/g Fruitsap, fruitwijn en druivenwijn

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March 28, 2025
Categorieverbinding: Pectinase
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Taggen:
#20000u/g pectinase-enzym #pectinase vloeistof op maat #Pectinasenenzymen voor de fruitverwerkende industrie
Brief: In deze video verkennen we de veelzijdige toepassingen van ons hoogactieve pectinasen-enzym, speciaal ontworpen voor de verwerking van vruchtensap, fruitwijn en druivenwijn. Bekijk hoe we de effectiviteit ervan demonstreren bij het afbreken van vruchtenpulp, het verhogen van de sapopbrengst en het verbeteren van de helderheid van dranken. Leer meer over de optimale gebruiksomstandigheden, veiligheidsvoorschriften en hoe het in verschillende productieprocessen wordt geïntegreerd.
Related Product Features:
  • Derived from Aspergillus niger through advanced fermentation, extraction, and refinement processes.
  • Specifically formulated for juice, fruit wine, and wine processing applications.
  • Features enzyme activity ranging from 10000U/g to 20000U/g for effective performance.
  • Operates optimally at pH 3.5-4.5 and temperature range of 45-55°C.
  • Available in multiple fineness options including 40, 60, and 80 mesh sizes.
  • Certified with HALAL, ISO Quality System, and FSSC22000 Food Safety standards.
  • Utilizes enzyme protection technology to ensure product stability and consistent performance.
  • Offers customizable formulations to meet specific processing requirements and individual needs.
FAQ's:
  • What is the optimal usage temperature for this pectinase enzyme?
    The enzyme performs best within a temperature range of 45-55°C, which is ideal for most fruit processing applications.
  • How long does the enzymatic hydrolysis process typically take?
    The enzymatic hydrolysis time is generally 1-2 hours, though this may vary depending on specific processing conditions and fruit types.
  • What certifications does this enzyme product hold?
    Our pectinase holds multiple certifications including HALAL certificate, ISO Quality System Certification, and FSSC22000 Food Safety System Certification.
  • How should the enzyme be stored to maintain its activity?
    For optimal preservation, store in cool conditions (0-10°C) with protection from moisture and light. Proper sealing is essential to maintain enzyme activity for up to 18 months.
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