High-activity pectinase from Aspergillus niger to break down pectin haze and improve juice clarity. Designed for reliable performance within recommended pH and temperature ranges. Helps reduce cloudiness, supports faster filtration, and improves extraction efficiency across fruit and vegetable juice processes. Activity 50,000–100,000 U/g. Optimal pH 3.5–5.5 and 40°C–55°C. Dark brown liquid or light brown powder. MOQ 25 kg. Ships worldwide.
Juice Clarification Enzyme (Pectinase) — 50,000 – 100,000 U/g
Enzyme Name
Juice Clarification Enzymes (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
Dark brown liquid or light brown powder
Source
Aspergillus niger
Shelf Life
12 months (sealed, cool, dry place)
Packaging
25 kg drums / 200 L barrels / custom
MOQ
25 kg
Certifications
ISO 9001, HALAL, KOSHER, Food Grade, GRAS
Juice Clarification Enzymes (Pectinase, EC 3.2.1.15) break down pectin-related haze and improve pressing, filtration, and extraction performance across juice and beverage production.
Pectinase and amylase blends that break down pectin haze — achieve crystal-clear apple juice with 30-50% faster filtration rates.
Pectinase for citrus juice debittering, cloud stabilization, and peel extraction — maximize yield from orange, lemon, and grapefruit processing.
Enzyme macerating blends for blueberry, raspberry, and strawberry — increase juice yield by 15-25% while preserving natural color and flavor.
Pectinase for grape must clarification and pressing — improve free-run juice yield and reduce settling time in winemaking operations.
High-activity pectinase for mango, papaya, guava, and passion fruit — reduce viscosity and improve extraction from high-pectin tropical pulps.
Enzyme blends for carrot, tomato, and mixed vegetable juice processing — improve pressing efficiency and product clarity.
No middlemen. We provide Juice Clarification Enzymes directly from our manufacturing network to help you secure competitive pricing at any volume.
Optimized for reliable pectin haze reduction within pH 3.5–5.5 and 40°C–55°C to support stable clarification and filtration outcomes.
ISO 9001, HALAL, KOSHER, Food Grade, and GRAS options available. We provide COA/TDS and support qualified inquiries.
Available as dark brown liquid or light brown powder with 25 kg drums / 200 L barrels / custom packaging. MOQ 25 kg for efficient purchasing and production planning.
They are used for 🍎 Apple Juice Clarification, 🍊 Citrus Processing, 🫐 Berry Extraction, 🍷 Wine Must Treatment, 🥭 Tropical Fruit Processing, and 🥤 Vegetable Juice to reduce pectin haze and improve clarity, filtration, and extraction.
For best performance, use Juice Clarification Enzymes at optimal pH 3.5–5.5 and optimal temperature 40°C–55°C.
The activity range indicates measured enzyme units per gram. Higher activity typically enables faster pectin breakdown at the same dosage; final dosing should be confirmed via your application trials.
It is available as a dark brown liquid or light brown powder, supplied in 25 kg drums, 200 L barrels, or custom packaging based on your needs.
Shelf life is 12 months when sealed and stored in a cool, dry place. Avoid moisture exposure and follow your COA/TDS storage guidance.
Tell us about your application and volume needs. We'll send you a free sample, COA, and competitive pricing within 24 hours.
inquiry@freshenzyme.com
Response
Response within 24 hours
Shipping
Ships from China to 80+ countries