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+86 188 6629 8185
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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 ℃.
In juice and wine production, clarification efficiency directly affects product quality, filtration speed, and overall production cost. High pectin content often leads to turbidity, high viscosity, and slow filtration, limiting processing efficiency.
Vland Pectinase is specifically designed for juice clarification applications. It effectively degrades pectin, helping manufacturers achieve clearer juice, faster processing, and higher yield under a wide range of operating conditions.
Manufacturers in fruit juice, vegetable juice, and wine processing often encounter:
Persistent turbidity affecting product appearance and market acceptance
High viscosity leading to slow filtration and low equipment efficiency
Incomplete juice extraction resulting in lower yield
Long clarification time increasing production cost
Variability in raw materials causing inconsistent results
These issues directly impact throughput, cost control, and final product quality.
Rapidly breaks down pectin to reduce turbidity and improve clarity in juice and wine.
Improves flowability, allowing faster filtration and higher processing efficiency.
Enhances cell wall breakdown to release more juice from raw materials.
Maintains consistent activity across a wide pH and temperature range, suitable for different fruits and processing environments.
Fruit juice clarification (apple, citrus, berry, tropical fruits)
Vegetable juice processing
Wine clarification and processing
Plant-based liquid extraction
Using Vland Pectinase helps manufacturers achieve:
Shorter clarification and filtration time
Improved product clarity and consistency
Increased juice yield and raw material utilization
Reduced processing cost per ton of juice
More stable and predictable production outcomes
Produced through advanced submerged fermentation with strict quality control to ensure batch consistency.
Support for customized enzyme activity and formulations based on different processing needs.
Stable production capacity to support long-term and large-volume procurement.
Application support to optimize dosage, improve clarification efficiency, and reduce overall cost.
Appearance: Yellow to brown powder
Enzyme activity: 30,000 U/g
Application: Juice clarification, wine processing, plant extraction
If you are looking to improve juice clarity, reduce filtration time, and optimize production efficiency, Vland Pectinase provides a reliable solution for industrial processing.
Contact us for technical consultation, sample testing, or customized enzyme solutions tailored to your production line.
Physical Data
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.
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Packaging
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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