Ailazyme® MU

• Ailazyme® MU with an activity of 650 PLU/g is easy to use.
• Upon dilution (10 – 20 times with tap water) it can simply be added with a dosage metering pomp to the fruit mix during the crushing stage to ensure optimal mixing with pulp. In this condition additional stirring is not necessary.

Ailazyme® MU, apple mash enzyme, employs specific pectinases to dissolve the stiff cell structure of apples, resulting in increased juice yield and capacity while decreasing clarifying and filtration bottlenecks. Only soluble pectin is degraded by Ailazyme® MU, while insoluble pectin is protected, allowing the pomace left over after juice extraction to be reprocessed to extract pectin for use in the food sector.

When it comes to processing citrus fruits, there are major variances when compared to most other fruits. The goal of citrus juice extraction is to get the best separation of juice, peel, and essential oil possible. Various sorts of goods can be manufactured using tailor-made, compounded enzyme preparations, resulting in process optimization.

Ailazyme® MU is an endo-pectin lyase that excels in the most critical citrus applications, such as hazy juice concentration, pulp with ash, and peel extraction. Ailazyme® MU aids in the quick reduction of viscosity without compromising the foggy substrate's properties and stability. This prevents jellification and increases focus.

The enzyme in Ailazyme® MU is manufactured to comply with current purity specifications of JECFA (FAO/WHO) and conforms to FCC´s recommended specifications for food enzymes. These specifications also encompass heavy metals as well as the microbiological characteristics. Ailazyme® MU has been especially developed for apple or pear juice extraction and is a preservative free product.

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