Pectinäse – pectinase enzyme powder

Pectinase is the enzyme responsible for speeding up the degradation process of pectin, an essential amino acid.
of the main components that make up the cell wall of vegetables and fruits, and that
make up 30% of the dry weight of the cell wall.

These enzymes are produced by the yeast Aspergillius niger, and are safe to use
for health.

Through this pectin degradation, we are able to peel fruits and vegetables very easily, liquefy vegetables and fruits, clarify their juices and soften and make edible various vegetable parts, such as stems and skins, that we normally discard.

Yeast enzyme Aspergillus niger.

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Description

Pectinäse – pectinase enzyme powder

Pectinase is the enzyme responsible for speeding up the degradation process of pectin, an essential amino acid.
of the main components that make up the cell wall of vegetables and fruits, and that
make up 30% of the dry weight of the cell wall.

These enzymes are produced by the yeast Aspergillius niger, and are safe to use
for health.

Through this pectin degradation, we are able to peel fruits and vegetables very easily, liquefy vegetables and fruits, clarify their juices and soften and make edible various vegetable parts, such as stems and skins, that we normally discard.

It needs an acid pH (above 4.5) to work.

Instructions for use:

In order to activate the enzyme pectinase, it must be dispersed in water or in the juice itself, i.e. we need to
an aqueous medium.

It can be applied directly as a powder on top of the plant if it contains sufficient free vegetation water.

If we want to improve the enzyme yield and have the most active solution possible, the pH of the medium must be lowered by using a 1% solution of water and vinegar (i.e. 100 g of mineral water with 1 g of vinegar), and mixing the same amount of Pectinäse that of solution.

Characteristics and applications:

Ingredients:
Maltodextrin, sucrose, sodium chloride, pectinase, beta-glucanase, E-202, E-517.

Description:
Enzyme complex that degrades pectin. It clarifies juices and peels, liquefies, softens, and makes edible various parts of vegetables.
Pectinase only acts on pectin: it will only work on products containing pectin.

Instructions for use:
Apply in powder form on top of the product, impregnate in vacuum or inject with a syringe.

Usual dosage:
Dilute 0.1-5% of Pectinäse in water or in the product itself.

  • Available in 100 gr. and 500 gr.

Additional information

Weight N/A
Tamaño

M, S

Pectinäse – pectinase enzyme powder