ENZAIDE PC 100L
Pectin Lyase

Pectin is a naturally occurring polysaccharide which is a methylated ester of polygalacturonic acid. It is very popular in the food and beverage industries because it serves as a very effective thickening agent, gelling agent and colloidal stabilizer. It is mostly found on the middle lamella of the cell wall that adds to the structure and stability of plant cell walls. However, during industrial processes of extraction, pectin becomes a hindrance. It hinders cellular breakage during extraction making the process more difficult.

PC 100L is a pectolytic enzyme complex preparation for use in fruit and vegetable juice. It is prepared using submerged fermentation.


INGREDIENT : Pectolytic enzyme
ACTIVITY : ≥15,000 U/g
DETAILS: Supplier’s Standard Water - Carrier

The recommended dose rate is usually 50 – 100 ppm to pre-pressed mashes (pomace) on originally processed amount of apple, pear, berries and other fruits (at 45-55°C for 60 - 120 minutes) .However, as temperature and time affect the treatment, tests should be carried out to find the optimum dosage.

PC 100L is used for apple and pear juice production. It is used for the extraction of pre-pressed fruits mashes (pomace) at pH 3.5-6.5 and temperature of 45-55°C (Optimum: 50℃) PC 100L is added after the first pressing/decanter prior to the reaction tank by means of a dosing pump. The enzyme is diluted with water or juice (1:10) prior to the addition.