Fruit Juice Processing Enzymes

Applications

Pectinase preparations (CAS 9032-75-1; CAS 9014-01-1) are applied during fruit mash maceration and prior to pressing to hydrolyze polygalacturonic acid in pectin, reducing mash viscosity and improving juice yield from apples, oranges, and berries. In depectinization tanks (pH 3.0–4.5), they accelerate clarification and shorten settling time, enabling faster downstream filtration and higher filter press capacity. For citrus processing, targeted treatment reduces pulp cloud instability and improves centrifugation efficiency. In wine and juice lines, compound preparations support color and aroma release from grape skins while limiting over-extraction. Lysozyme (egg white extract, 20,000 U/mg) is used post-clarification to control microbial load in fruit and vegetable beverages, helping extend shelf life without thermal impact.

Product Range

Food-grade liquid pectinase concentrates are available up to 60,000 U/mL (CAS 9032-75-1), alongside high-activity powder grades up to 200,000 U/g (CAS 9014-01-1) for flexible dosing and reduced freight cost. FCC-compliant preparations are offered for juice, wine, and beverage applications, with technical and feed-grade variants available for by-product stream utilization. Pack sizes and activity ranges are suited to pilot trials through full-scale production, with documentation to support procurement review and scale-up validation.