Laccase
Used in juice stabilization and removal of phenolic compounds.
Overview
Laccase is an enzyme that aids in stabilization of juice and can remove some phenolic compounds present in the beverage industry.
These compounds may induce bitterness and browning in juice and wine, which normally have impacts on their taste and outlook.
It ensures that beverages are more appealing, clearer, with preserved natural flavors. As such, it is used as a key ingredient among manufacturers who emphasize quality to satisfy consumers.
Key benefits & applications
- Used in juice stabilization and removal of phenolic compounds.
Used across
Used in juice stabilization and removal of phenolic compounds. It is part of our food enzymes range, which serves applications such as dairy & lactose-free products, cheese making, juice clarification.
Laccase is supplied at 2,000-50,000 U/g. Tell us the activity you need within this range and we will confirm it on the technical data sheet and the certificate of analysis.
Yes. You can download the Laccase technical data sheet (PDF) from this page. A certificate of analysis is provided for the batch you receive.
Laccase is supplied in 25 kg or 50 kg HDPE drums or in retail pouches, manufactured in our GMP and ISO 9001:2015 certified facility in India. We supply customers in 21 countries; Incoterms and lead time are agreed per order.
Yes. Request a sample through our contact form with your application and destination country, and we will send it with the technical data sheet.
More from Food Enzymes
Need this for your process?
Tell us about your application and our team will share the technical data sheet, pricing and a sample of Laccase.