Concentrated pectinase from Aspergillus niger for fast depectinization and improved juice clarification. Designed for performance in acidic processes (pH 3.0–5.0) at 40°C–55°C. Helps reduce haze, enhance pressing yield, and speed filtration in fruit juice and wine applications. Dark brown liquid or tan powder. Activity 100,000–500,000 PGAU/g. MOQ 1 kg. Ships worldwide.
Pectinase (Concentrate) — 100,000 – 500,000 PGAU/g
Enzyme Name
Pectinase (Concentrate) (EC 3.2.1.15 + EC 4.2.2.10)
Activity
100,000 – 500,000 PGAU/g (Polygalacturonase Units)
Optimal pH
3.0 – 5.0
Optimal Temperature
40°C – 55°C
Appearance
Dark brown liquid or tan powder
Source
Aspergillus niger
Shelf Life
12 months (liquid, refrigerated) / 24 months (powder)
Packaging
1 kg / 5 kg / 25 kg / 200 L
MOQ
1 kg
Certifications
ISO 9001, HALAL, KOSHER, Food Grade, Oenological Grade
Pectinase (Concentrate) breaks down pectin substances to reduce viscosity and haze, supporting clearer juice, improved pressing yield, and faster processing across wine, fruit juice, and wet processing industries.
Rapid depectinization of crushed grapes to improve pressing yield, juice clarity, and color extraction in red wines.
Complete pectin breakdown for ultra-clear apple juice—reduces filtration time and increases yield by 5–10%.
Enzymatic maceration of blackcurrants, raspberries, and blueberries to maximize juice extraction from soft fruits.
Mucilage removal from coffee cherries during wet processing to accelerate fermentation for consistent coffee quality.
Improves yield of citrus essential oils by enzymatically degrading peel cell walls during cold pressing.
Depectinization of mango, guava, papaya, and passion fruit pulp for smooth, clear tropical fruit juices.
Built for acidic juice and wine conditions (pH 3.0–5.0) with effective performance at 40°C–55°C to support clearer juice and improved process throughput.
Food Grade and Oenological Grade options with ISO 9001, HALAL, and KOSHER certifications to match your regulatory and customer requirements.
Available as dark brown liquid or tan powder, packaged in 1 kg / 5 kg / 25 kg / 200 L for easy dosing and stable inventory planning.
MOQ starts at 1 kg so you can trial quickly, then scale up with consistent documentation and batch support.
PGAU/g is the measured Polygalacturonase activity per gram. Higher PGAU/g generally indicates stronger pectin-degrading capability at the same dosage, but final dosing should be confirmed by your juice/wine trials.
Use within pH 3.0–5.0 and 40°C–55°C. These ranges are designed to maximize depectinization performance in juice clarification and maceration steps.
Liquid is typically selected for fast on-line dosing and is best stored refrigerated (12-month shelf life). Powder offers longer shelf life (24 months) and is convenient for dry dosing and warehousing.
Yes. By breaking down pectin, it reduces viscosity and haze-forming components, supporting clearer juice and helping shorten filtration steps in applications like apple juice and wine must clarification.
ISO 9001, HALAL, KOSHER, Food Grade, and Oenological Grade options are available. Please request the specific grade and documentation for your intended use.
Tell us your application and target batch size. We’ll recommend a starting dosage range and provide a free sample, COA, and competitive pricing within 24 hours.
inquiry@topenzyme.com
Response
Response within 24 hours
Shipping
Ships from China to 80+ countries