Pectinase (10,000-200,000 U/g)
Pectinase is important in fruit processing, especially in juice and puree production.
It is an enzyme that breaks down pectin, a natural component of the cell walls of fruits, allowing for effective extraction and clarification of juice.
The outcome is a smoother and more flavorful product with improved appearance. It is commonly applied by manufacturers to improve yield and minimize waste, and it is an indispensable tool in modern fruit processing.
