Pectinase for Clearer Juice and Faster Throughput
Reduce pectin haze, speed filtration, and improve extraction in fruit and wine processing with reliable pectinase from Aspergillus niger.
In fruit and wine production, excess pectin is a frequent source of slow filtration, stubborn haze, and reduced yield. Pectinase directly hydrolyzes the pectin matrix that traps solids and increases viscosity, enabling faster clarification and easier separation. When juice or must contains high pectin, downstream filters work harder, and process times extend—making this enzyme an efficient tool for overcoming bottlenecks. Produced from Aspergillus niger, this industrial-grade pectinase is suited to acidic processing environments, operating optimally at pH 3.5–5.5 and 40°C–55°C. It supports clear juice production, enhanced maceration, improved pressing, and more efficient solid-liquid separation across apple, citrus, berry, and wine lines. Depending on raw materials and process design, typical dosage is 50–200 ppm on a product basis, with pilot trials recommended for accurate optimization. For procurement teams, benefits include shorter residence times, higher throughput, and fewer filtration slowdowns. This makes it a strong fit for beverage plants, ingredient processors, and contract manufacturers aiming for scalable clarification without mechanical overstrain. With stable bulk supply and documented quality certifications, it meets regulated industry requirements and delivers measurable process gains for B2B buyers seeking reliable performance.
Apple Juice Clarification
Apple must often carries enough pectin to slow settling and create persistent haze. Pectinase breaks down the pectin network, improving juice clarity, filtration speed, and pressing efficiency. Plants can run shorter clarification cycles and reduce filter fouling. Treatment starts at 50–150 ppm, best in acidic mash at pH 3.5–5.5 and 40°C–55°C.
Wine Must Treatment
In grape processing, pectinase supports maceration and helps release color, aroma, and juice from skins. It also reduces viscosity, so settling and pressing become more predictable. This is valuable for wineries seeking better extraction without mechanical stress. Trials usually run near 40°C–50°C, with dosage adjusted to grape maturity and desired process intensity.
Citrus Juice Extraction
Citrus streams can be difficult to clarify because fine pulp and soluble pectin keep solids suspended. Pectinase improves separation in orange, lemon, and grapefruit processing, helping increase yield and reduce haze. The enzyme is typically applied early to aid extraction and downstream filtration, with selection based on pH, contact time, and temperature.
Berry and Soft Fruit Processing
Berries, cherries, and stone fruits can be viscous and hard to press cleanly. Pectinase breaks down cell-wall pectin, releasing more juice and improving pumpability. This can raise throughput and reduce solids losses in puree or juice. Many processors find more consistent pressing behavior and less need for aggressive mechanical handling.
| Parameter | Value |
| Activity range | 50,000 – 100,000 U/g |
| Optimal pH | 3.5 – 5.5 |
| Optimal temperature | 40°C – 55°C |
| Typical dosage | 50–200 ppm, optimized by pilot trial |
| Appearance / shelf life | Light brown powder / 12 months sealed, cool, dry |
| Packaging / MOQ | 25 kg fiber drums / minimum 25 kg |
Frequently Asked Questions
What does pectinase do in industrial processing?
Pectinase hydrolyzes pectin, a plant polysaccharide that increases viscosity and traps suspended solids. In fruit and wine production, it speeds clarification, improves filtration, and releases juice from plant tissue. This reduces downtime, boosts throughput, and ensures predictable separation in acidic raw-material streams.
Which operating conditions are best for pectinase?
This pectinase works best at pH 3.5–5.5 and 40°C–55°C, matching many apple, berry, citrus, and wine applications. Contact time depends on raw material, particle size, and an enzyme’s point of addition. Most plants pilot trials before full-scale production to confirm optimal conditions.
What dosage range should procurement teams expect?
Typical dosing is 50–200 ppm on product basis, adjusted for pectin level, temperature, residence time, and target yield or clarity. High-pectin mashes may require higher amounts. Buyers often use trial protocols to match dosage to performance goals and cost efficiency.
Can pectinase help with filtration bottlenecks?
Yes. By reducing pectin-related viscosity and haze, pectinase lowers filter load and improves flow. This shortens clarification time and reduces filter cleaning frequency. Greatest gains occur when dosing is paired with correct pH, temperature, and mixing.
Is this suitable for bulk industrial supply?
Yes. Supplied as a light brown powder in 25 kg fiber drums, with a minimum order quantity of 25 kg, it is intended for industrial users needing certified quality and stable supply. Certifications include ISO 9001, HALAL, KOSHER, and Food Grade.
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