Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.
Normal microbial fermentation odour.
Produced by submerged fermentation, separation and extraction technology.
Definition of Unit
1 unit of Pectinase equals to 1g(1ml) enzyme preparation
hydrolyzes polygalacturonic acid to get 1mg galacturonic acid per hour at 50℃ and pH3.5.
Total viable count
The recommended dosage is 0.02-0.1L of the enzyme preparation per ton of total raw materials, added at mashing or juice clarification. However, the optimal dosage depends on the fruit variety, maturity and the specific process parameters and should be determined by testing different dosages.
When stored as recommended, the product is best used within 6 months from date of delivery.
6 months at 25℃, activity remain ≥85%. Increase dosage after shelf life.
This product should be stored in a cool and dry place in sealed container, avoiding insolation, high temperature and damp. The product has been formulated for optimal stability. Extended storage or adverse conditions such as higher temperature or higher humidity may lead to a higher dosage requirement.
Safety and Handling Precautions
Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.