Polygalacturonase
Facilitates fruit processing by breaking down pectin for juice extraction.
Overview
The third enzyme used in fruit and vegetable processing is polygalacturonase.
It works through the decomposition of pectin into its simpler compounds. This increases juice extraction, reduces the viscosity of juices, and ensures that juices produced can be of a smooth texture and vibrant flavor.
It is an enzyme that plays a role in the optimization of processing efficiency and product quality, putting it in high esteem with food industries.
Key benefits & applications
- Facilitates fruit processing by breaking down pectin for juice extraction.
Used across
Polygalacturonase: questions buyers ask.
Need more detail? Ask our team or see the enzyme glossary.
Facilitates fruit processing by breaking down pectin for juice extraction. It is part of our food enzymes range, which serves applications such as dairy & lactose-free products, cheese making, juice clarification.
Polygalacturonase is supplied at 5,000-40,000 PGU/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 Polygalacturonase technical data sheet (PDF) from this page. A certificate of analysis is provided for the batch you receive.
Polygalacturonase 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 Polygalacturonase.