Clearer Fruit Juices with Faster Separation
Reduce pectin haze, shorten settling time, and improve filtration efficiency with a juice clarification enzyme designed for apple and other fruit juice lines.
In industrial fruit juice production, suspended solids and pectic substances cause cloudiness, slow filtration, and reduced shelf stability. High-pectin juices from apples, berries, citrus, and tropical fruits often require extended settling times and multiple filtration steps, raising operational costs and hampering throughput. This juice clarification enzyme, sourced from Aspergillus niger and classified as EC 3.2.1.15 (Pectinase), offers a high-activity solution with an activity range of 50,000–100,000 U/g. When applied at practical dosages tailored to pectin load—often 50–200 g per tonne of mash or 100–500 ppm in juice—it hydrolyzes pectin polymers, reducing viscosity and promoting rapid sedimentation. Operating effectively across pH 3.5–5.5 and temperatures 40–55 °C, it integrates easily into existing juice lines, whether deployed during maceration or inline pre-filtration. The benefits extend beyond clarity: processors typically see higher juice recovery, shorter filtration cycles, and more stable product quality. For procurement teams, the value is straightforward—fewer filtration bottlenecks, higher throughput, and consistency across batches. Whether working with apple, citrus, berry, grape must, or tropical fruit pulps, this natural biocatalyst supports eco-friendly, efficient clarification, aligning with modern processing goals for yield, quality, and operational efficiency.
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. Typical use is 50–150 g/t mash at pH 3.8–5.2 and 45–50 °C.
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. Trial dosing often starts at 100–300 g/t pulp under acidic heat.
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. Common starting point is 100–250 g/t mash at pH 3.5–4.8 and 40–50 °C.
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. Process teams often trial 50–200 g/t must at pH 3.2–4.0 and around 45 °C.
| 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?
Typical working conditions are pH 3.5–5.5 and 40–55 °C. A starting dosage often falls in the range of 50–200 g per tonne of mash or 100–500 ppm in juice, with adjustments based on fruit type, solids load, contact time, and clarity goals. Pilot trials are recommended.
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.
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