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Complex Enzyme for Fruit Juice
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Complex Enzyme for Fruit Juice
Product Feature
Name of Product
Complex Enzyme for Fruit Juice
Grade
Food Grade
Appearance
Yellow liquid
Components
Pectinase, Xylanase, Glucanase, Amylase, Glucose, Water
Strain
Aspergillus niger
Production Method
This product is made from Aspergillus niger through fermentation, filter press degerming, membrane concentration technology.
Working Condition
Temperature：30-65℃，optimum 50-55℃；
pH：3.0-6.0，optimum 4.0-4.5。
Application Field
For fruit juice processing.
Usage
Add directly into crushed fruit.
Dosage
Recommended dosage is 100~400g per ton of raw material. Adjust according to tests.
Efficacy
Enzymolysis the starch, pectin and other non-starch polysaccharides in fruit juice to lower viscosity, increase fruit yield and lessen the turbidity of final product due to non-starch polysaccharides.
Product Specification
Activity（u/mL）
Pectinase≥5,000, Xylanase≥10,000, Glucanase≥2,000, Amylase≥500
Pb (mg/kg)
≤5
Arsenic (in As)（mg/kg）
≤3
E.coli（CFU/g）
≤30
Escherichia coli（25g）
＜10
Total count colony（CFU/g）
≤50000
Salmonella （25g）
Absent
Antimicrobial Activity（ /g）
Absent
Specific Gravity
1.10-1.20
Packaging
25kgs/drum (or according to customer’s requirement)
Storage Condition
Shelf Life
12 months
Temperature
0-25℃
Storage Condition
This product should be stored in a dry place under 25℃, avoiding sunlight and direct contiguity with air for a long time.
Safety Information
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. Details please refer to Material Safety Data Sheet.
Complex Enzyme for Fruit Juice
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Sinobios (Shanghai) Imp. & Exp. Co., Ltd
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Address: Room 214, No. 236, Hai Qu Road, Pudong New Dist., Shanghai 200120, China
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