Pectinaise

Pectinase is the enzyme responsible for accelerating the pectin degradation process, one
of the main components that make up the cell wall of vegetables and fruits, and which
constitutes 30% of the dry weight of the cell wall.

These enzymes are produced by the yeast Aspergillius niger , and their use does not pose any
health risk.

Through this degradation of pectin, we are able to peel fruits and vegetables very easily, blend vegetables and fruits, clarify their juices, and soften and make edible various vegetable parts, such as stems and skins, that we normally discard.

It needs an acidic pH (over 4.5) for it to work.

How to use:

To activate the pectinase enzyme, it must be dispersed in water or in the juice itself, that is, we need
an aqueous medium.

Powder can be applied directly on top of the plant if it contains enough free vegetation water.

If we want to improve the performance of the enzyme and have a solution that is as active as possible, the pH of the medium must be lowered using a 1% solution of water and vinegar (that is, 100 g of mineral water with 1 g of vinegar), and mix the same amount of Pectinäse as solution.

Features and applications:

Ingredients:
Maltodextrin, sucrose, sodium chloride, pectinase, beta-glucanase, E-202, E-517.

Description:
Enzymatic complex that degrades pectin. It clarifies juices and peels, blends, softens, and makes various parts of vegetables edible.
Pectinase only works on pectin: it will only work with products that contain it.

How to use:
Apply as a powder on top of the product, impregnate in a vacuum or inject with a syringe.

Usual doses:
Dilute 0.1-5% of Pectinäse in water or in the product itself.