Pectinase (pectin destroying enzyme) 75gm
Pectinase is the collective term for a row of enzymes that are able to break down or to transform pectins. Pectin is a substance which stabilises the cell walls of plant cells. Sometimes called Pectolyase, pectozyme
Foremost in the preparation of fruit juices and vegetable juices in order to increase the free run juice yield. Particularly in the case of berries, pectinases improve the extraction of fruit colourings and aromas. In some cases, pectinase clarifies naturally cloudy juices or wines. In the preparation of juices or mashes from berries, tropical fruits, apples and pears, the use of pectinase additives is common.
Most effective if used in the temperature range of 45-55C.
sold in 75gm Vacuum sealed bag.