Juice Enzymes (pectinase)

1. For fruit and vegetable juice processing, 0.005-0.03 kg/t fruit and vegetable slurry is recommended to be used at pH 3.5-4.0 and 45-55 ℃ for 1-5 hours;

2. For wine processing, 0.005-0.02 kg/t fruit slurry is recommended. Pectinase can be added directly to the fruit slurry or after dilution;

Note: Application tests should be started from the minimum dosage. The optimum dosage and reaction time should be determined according to the test results.

Packaging

Packaged in woven bags, 25 kg/bag; or packaged according to customer requests.

Storage

Store in cool, dry and shady conditions away from moisture and heat with the bag sealed when the product is not in use.

Shelf Life

Minimum 12 months from the production date in original packages at 20 ℃.

Precaution

Avoid inhalation of enzyme dust and mist. In case of contact with skin or eyes, promptly rinse the affected area thoroughly with water.

Improve Juice Yield, Enhance Clarity, and Optimize Processing Efficiency

In fruit juice production, pectin substance, a type of food enzyme, in raw materials often lead to high viscosity, low juice yield, and inefficient downstream processing. These challenges directly affect production capacity, filtration performance, and final product quality.

Vland Pectinase is developed to support efficient fruit juice processing by breaking down pectin, improving juice extraction, and enabling smoother clarification and filtration across a wide range of fruit types.

Key Challenges in Fruit Juice Processing

Juice manufacturers commonly face:

• Low juice yield due to incomplete cell wall breakdown

• High viscosity affecting pumping and filtration efficiency

• Difficult clarification resulting in longer processing time

• Inconsistent results across different fruit batches

• Higher production costs caused by inefficient extraction and filtration

These factors reduce overall plant efficiency and increase cost per ton of finished juice.

How Vland Pectinase Improves Fruit Juice Processing

Enhanced Juice Extraction

Breaks down pectin in plant cell walls, releasing more free juice and improving yield.

Reduced Viscosity

Improves flowability of juice, making it easier to handle, pump, and filter.

Improved Downstream Processing

Creates better conditions for filtration and separation. For applications focused specifically on turbidity reduction and clarity improvement, see our solution for pectinase enzyme for juice clarification.

Consistent Performance Across Raw Materials

Maintains stable activity across different fruit types and processing conditions.

Typical Applications

• Apple juice, citrus juice, berry juice, and tropical fruit processing

• Vegetable juice production

• Pre-treatment for juice clarification and filtration

• Wine and fermented beverage processing

Why Choose Vland

Reliable Production and Quality Control

Manufactured using advanced submerged fermentation with strict quality consistency.

Customizable Solutions

Support for tailored enzyme activity and formulations based on specific processing requirements.

Stable Bulk Supply

Capable of supporting large-scale, long-term procurement needs.

Application Support

Technical guidance to optimize enzyme dosage, improve yield, and enhance process efficiency.

Explore our innovative enzyme and probiotic solutions to meet the needs of multiple industries