Pectinase Enzyme For Fruit Juice Clarification Enzymes.Bio Pec60 Introduction This product is produced by submerged fermentation of Aspergillus niger followed by purification and formulation. The pectinase has high activity in the acidic pH range (pH 3.0-5.0). Characteristics Declared Activity 60000 u/g Production Organism Aspergillus niger Physical Form Liquid Color Light brown. Color can vary from batch to batch. Color intensity is not an indication of enzyme activity. Odour Normal microbial fermentation odour. Definition of Unit: 1 unit of Pectinase equals to 1g (1ml) enzyme preparation hydrolyzes polygalacturonic acid to get 1mg galacturonic acid per hour at 50℃ and pH 3.5. Color: Color can vary from batch to batch. Color intensity is not an indication of enzyme activity. Specifications Items Lower Limit Upper Limit Enzyme Activity 60000 u/g Lead 5 mg/kg Arsenic 3 mg/kg Total Viable Count 50,000 CFU/g Coliform Bacteria 30 CFU/g Escherichia coli 10 CFU/g 3 MPN/g Salmonella Not Detected/25g Application Rate The recommended application rate is 0.02-0.1L of the enzyme preparation per ton of total raw materials, added at mashing or juice clarification. The application rate has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume. Package Package: 1 kg / bag. Storage Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact the performance of the product. Shelf Life 12 months in a dry and cool place. Safety Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct direct skin contact should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor. Related Resources Application guide: Fruit Processing Enzymes — pectinase, cellulase & amylase for juice yield & clarity →