# Juice Clarification Enzymes

> Buy Juice Clarification Enzymes (Pectinase, EC 3.2.1.15) in bulk. Industrial & food grade from Aspergillus niger for apple, citrus, berry, wine must, tropical fruit, and vegetable juice clarification — reduce haze, speed filtration, and improve extraction yields.

## About
Juice Clarification Enzymes is available from freshenzyme.com — an industrial enzyme supplier.
Contact: inquiry@freshenzyme.com

## Applications
- Apple Juice Clarification: Pectinase and amylase blends that break down pectin haze — achieve crystal-clear apple juice with 30-50% faster filtration rates.
- Citrus Processing: Pectinase for citrus juice debittering, cloud stabilization, and peel extraction — maximize yield from orange, lemon, and grapefruit processing.
- Berry Extraction: Enzyme macerating blends for blueberry, raspberry, and strawberry — increase juice yield by 15-25% while preserving natural color and flavor.
- Wine Must Treatment: Pectinase for grape must clarification and pressing — improve free-run juice yield and reduce settling time in winemaking operations.
- Tropical Fruit Processing: High-activity pectinase for mango, papaya, guava, and passion fruit — reduce viscosity and improve extraction from high-pectin tropical pulps.
- Vegetable Juice: Enzyme blends for carrot, tomato, and mixed vegetable juice processing — improve pressing efficiency and product clarity.

## Specifications
- 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

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