# Pectinase

> Buy Pectinase EC 3.2.1.15 from Aspergillus niger for juice, wine, citrus, berry, tea, and textile plants. Activity 50,000–100,000 U/g, pH 3.5–5.5, 40–55°C. Improves clarity, filtration speed, and yield. ISO 9001, HALAL, KOSHER, Food Grade.

## About
Pectinase is available from entsyymi.com — an industrial enzyme supplier.
Contact: hello@mail.entsyymi.com

## Applications
- Apple Juice Clarification: Breaks down pectin in apple must for brilliantly clear juice. Boosts filtration speed and increases yield.
- Wine Must Treatment: Enzymatic maceration of grape skins. Improves color extraction, filterability, and accelerates settling.
- Citrus Processing: Extraction and clarification of orange, lemon, and grapefruit juices. Enhances cloud control and yield.
- Berry & Soft Fruit Extraction: Maximizes juice yield from berries, cherries, and stone fruits through cell wall breakdown.
- Tea Processing: Boosts extraction efficiency and clarity in ready-to-drink tea products. Minimizes haze formation.
- Textile Retting: Enzymatic retting of flax, hemp, and jute for cleaner, more uniform fiber compared to water retting.

## Specifications
- Enzyme Name: Pectinase (EC 3.2.1.15)
- Activity: 50,000 – 100,000 U/g
- Optimal pH: 3.5 – 5.5
- Optimal Temperature: 40°C – 55°C
- Appearance: Light brown powder
- Source: Aspergillus niger
- Shelf Life: 12 months (sealed, cool, dry)
- Packaging: 25 kg fiber drums / custom packaging
- MOQ: 25 kg
- Certifications: ISO 9001, HALAL, KOSHER, Food Grade

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