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Ailazyme® DU

1 of 40 products in this brand
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.

Ingredient Name: Pectolytic Enzyme

Functions: Enzyme

Physical Form: Liquid

Labeling Claims: Halal, Kosher, Non-GMO

End Uses: Fruit Juice

Technical Data Sheet
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Knowde Enhanced TDS

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.