+86 188 6629 8185
+86 188 6629 8185
603739.SH
KDN Pectinase is produced by modern submerged fermentation technology. It can be widely used in the manufacture of fruit juice, vegetable juice and wine as well as in feed processing, etc.
Advantages
1. Effective in a broad pH range of 2.5-4.5 with an optimum pH at 3.3-4.0.
2. Effective in a broad temperature range of 25-65 ℃ with an optimum temperature at 50-60 ℃.
Physical Data
Appearance: Yellow to brown powder.
Specification
30,000 U/g.
Usage
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.
Introduce
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.
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