Clearer Fruit Juices with Faster Separation
Wholesale juice clarification enzyme for juice, concentrate and cider manufacturers and the distributors who supply them: reduce pectin haze, shorten settling and keep filters running. Request a quote with your fruit, volume and destination.
In juice and concentrate plants, pectin keeps fine solids in suspension: the juice stays cloudy, settling takes longer and filters load up, which costs line time and filter aid. This juice clarification enzyme is a pectinase (EC 3.2.1.15) from Aspergillus niger with an activity range of 50,000–100,000 U/g and a working range of pH 3.5–5.5 and 40–55 °C. Added at the mash or juice stage, it breaks down the pectin network, lowers viscosity and lets solids settle and separate more readily. The dose depends on the fruit, its pectin load, the treatment point and the holding time, so it is set from the TDS and confirmed in a trial on your own line. We supply it in bulk to juice processors, cideries, wineries and fruit ingredient manufacturers, and to the distributors and resellers who serve them: liquid or powder, in 25 kg drums, 200 L barrels or custom packs, minimum order 25 kg. To get a quote, send the product, the quantity, the destination and your fruit and process step.
Apple Juice Clarification
Apple lines are demanding for pectin removal, especially with high fruit load and dense press cake. This enzyme reduces haze-forming pectins, improves free-run juice, and speeds filtration. The starting dose comes from the TDS and is confirmed in a trial on your press and filter line.
Citrus Processing
Citrus systems benefit when cloud control and pressing efficiency must be balanced with high yield. Supports orange, lemon, and grapefruit processing by lowering viscosity, aiding peel extraction, and improving separation. Dose and holding time are set in a trial against your current process.
Berry Extraction
Blueberry, raspberry, and strawberry pulps retain liquid and fine particulates that slow clarification. This enzyme releases trapped juice while preserving color and aroma under controlled conditions. Colour and aroma are checked alongside yield in your own trial.
Wine Must Treatment
In grape must, haze-forming pectins slow settling and complicate pressing. This enzyme supports cleaner must separation, improved free-run juice, and shorter tank residence. Cellar teams set the dose by variety and must temperature in a small trial first.
| Parameter | Value |
| Activity range | 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 |
| Shelf life | 12 months (sealed, cool, dry place) |
Frequently Asked Questions
What is a juice clarification enzyme used for in processing?
It is used to break down pectin that keeps solids suspended and causes haze in fruit juices. In industrial processing, this improves settling, lowers viscosity, and helps presses and filters run more efficiently, especially with high-pectin raw materials like apple, citrus, berry, grape, and tropical fruit.
How do enzymes used in juice clarification improve filtration?
They reduce the pectin network that traps fine particles and water in pulp. Once that structure is broken, suspended solids separate more easily and filter cakes become less compact. This shortens filtration time, reduces filter loading, and improves throughput in high-pectin processing.
What are typical operating conditions for this enzyme?
The stated working range is pH 3.5–5.5 and 40–55 °C. The dose depends on fruit type, solids load, contact time and the clarity you need, so start from the TDS for the supplied lot and confirm it in a pilot trial.
Can this product be used for clarification of apple juice using enzymes?
Yes. Apples are rich in pectic material that slows pressing and creates persistent haze. This pectinase helps reduce viscosity, increase free-run juice, and improve downstream filtration for faster, cleaner processing with fewer bottlenecks.
What supply formats and compliance documents are available?
Available as dark brown liquid or light brown powder, in packaging such as 25 kg drums, 200 L barrels, or custom formats. Certifications include ISO 9001, HALAL, KOSHER, Food Grade, and GRAS. Shelf life is 12 months in sealed, cool, dry storage.
Request a Bulk Quote for Your Juice Line
For manufacturers, distributors and resellers: send the product, quantity and destination. Tell us about your application and volume needs. We'll send you a free sample, COA, and competitive pricing within 24 hours.
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