Stored humidity protected (RH<60) at temperature below 4oC
Free of offensive odors
Activity of enzyme:
NLT 30,000 Units/g (powder)
Heavy metals (Pb)
Heavy metals (As)
Total Plate Count:
Absent in 25g
Yeast and Mould:
Pectinase is extracted from Aspergillus Niger by the deep fermentation methods. It is widely used in juice, vegetable juice, wine and other brewing industry. It can also be used in manufacture process of feed, wood preservative, linen material degumming and etc.
(The following dosage is an example of 30, 000 u/g. Other specification can be converted according to the enzyme activity)
1. In manufacture process of juice squeezing and clarification: Add the Pectinase in the proportion of 0.05-0.3 L/T of fruit or vegetable pulp at pH 3.5-4.0 and 45-55° C and keep for 30-60 min. It functions as clarifying the juice liquid and improving the utilization of raw materials.
2. In manufacture process of wine: Add the Pectinase in the proportion of 0.05-0.2 L/T of fruit pulps. It functions as improving the color and transparency, increasing the vinous flavor and improving the utilization of raw materials.
3. In feed complex enzyme: The recommend dosage is 0.01~0.05kg/Ton of feed.
20kg/bag, 30kg/bag, 25kg/drum, 30kg/drum or as clients' requirements.
Should be stored in a cool, dry and well-ventilated place; Protect from direct sunlight, heat and dampness; Avoid storing with poisonous and harmful substances.
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