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Ailazyme® DU

Ailazyme® DU is a highly effective liquid pectinase produced by fermentation from a selected classic strain of Aspergillus niger. Ailazyme® DU mainly contains different activities such pectin lyase, polygalacturonase, pectin esterase and arabanase and is able to break down pectin present in the fruit for depectinisation and clarification. The main application is in the production of apple and pear juice concentrate, it has been especially developed for juice depectinisation and clarification, but it can be also recommended for other juices like grape and tropical fruit but also to improve oil recovery in the citrus industry. The arabanase activity of Ailazyme® DU is very high to prevent post araban haze in the juice concentrate.

Brand: Ailazyme (40 products)

Ingredient Name: Pectolytic Enzyme

Functions: Enzyme

Physical Form: Liquid

Labeling Claims: Halal, Kosher, Non-GMO

End Uses: Fruit Juice

Technical Data Sheet

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Enzyme Type
Pectinase
Ingredient Name
Pectolytic Enzyme
Food Ingredients Functions
Enzyme
Ingredients
Pectinase
Technologies
Food Ingredients
Product Families
Food Ingredients — Functional Additives
Enzymes & Starter Cultures

Features & Benefits

Labeling Claims
Halal,
Kosher,
Non-GMO
Food Ingredients Features
Improved Yield

Applications & Uses

Markets
Food & Nutrition
Applications
Food & Nutrition — Beverage
Juice & Juice Drinks
Food & Nutrition — Processing & Packaging
Food & Beverage Manufacturing
Food & Nutrition Applications
Fruit Juice
Utilization

Ailazyme® DU with an activity of 600 PLU/g is effective in the fast degradation of soluble and insoluble pectin, viscosity reduction and clarification at low pH and high temperatures. (Optimum pH 3.0 - 4.0 and Temp: up to 60 °C). The product is best added during the tank filling with a metering pump or directly into the juice after pasteurization and cooling.

Application Dosage
Apple juice 45-50°C, 30-60 min 15–30 g/ton
Apple juice 20-30°C, 1-3 hours 20–50 g/ton
Citrus oil recovery 30-35°C, ½ h 200 g/1000 l

 

Properties

Physical Form
Liquid

Regulatory & Compliance

Certifications & Compliance
FCC Compliant,
FDA Compliant,
GMP,
Halal,
Hazard Analysis Critical Control Point (HACCP),
ISO 22000,
JECFA (FAO/WHO),
Kosher
Purity and Regulatory Aspects

Ailazyme® DU is manufactured to comply with current purity specifications of JECFA (FAO/WHO) and conforms to FCC´s (Food Chemicals Codex) recommended specifications for food enzymes. These specifications also encompass heavy metals as well as the microbiological characteristics. Ailazyme® DU is a preservative free product in which the enzyme protein is stabilized with glycerol.

Packaging & Availability

Packaging Type
Drums,
Totes (IBC)
Packaging Information

Ailazyme® DU is available in 25 kg PE drums or in 1000 kg IBC’s.

Storage & Handling

Storage Information

The product is best stored in the original packaging and refrigerated (at 4–8°C) in order to retain maximum activity during storage.