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Ailazyme® PT

Ailazyme® PT is a pure and specific pectolytic enzyme preparation produced by fermentation of selected strains of Aspergillus niger. This product contains activities like pectin-lyase. This product was created specifically for depectinization and viscosity reduction in the fruit and vegetable processing industry, as well as improved pressing, clarification, and filtration. AILAZYME® PT primarily contains the specific pectin lyase activity required for pectin degradation without prior de-esterification. AILAZYME® PT is ideal for rapid viscosity reduction in fruit and vegetable processing. The use of AILAZYME® PT in citrus processing speeds up the process by rapidly reducing juice viscosity. AILAZYME® PT is recommended as a mash enzyme for belt presses in apple processing. In the production of fruit brandy, enzyme treatment improves fermentation without the formation of additional methanol. Treatment improves the yield of juice and coloring matter in carrot juice processing.

Brand: Ailazyme (40 products)

Ingredient Name: Pectinase

Functions: Enzyme

Labeling Claims: Halal, Kosher, Non-GMO, Preservative-free

End Uses: Fruit Juice

Technical Data Sheet

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Enzyme Type
Pectinase
Ingredient Name
Pectinase
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,
Preservative-free
Food Ingredients Features
Improved Yield

Applications & Uses

Markets
Food & Nutrition
Applications
Food & Nutrition — Beverage
Juice & Juice Drinks
Food & Nutrition — Food
Fruits & Vegetables
Food & Nutrition — Processing & Packaging
Food & Beverage Manufacturing
Food & Nutrition Applications
Fruit Juice
Use Level
5 - 120 ppm
Fruit Processing Application

Ailazyme® PT is a mash enzyme used in the production of soft-structured, low-acidity apples, particularly pears. Choosing the correct mash enzyme is critical for optimizing the juice treatment process.

Pectinases and arabinanases are used to depectinize the juice, resulting in the fastest pectin hydrolysis possible, allowing the juice clarification and filtration procedures to go smoothly.

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

The enzyme in Ailazyme® PT 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 and the microbiological characteristics. Ailazyme® PT is a preservative free product in which the enzyme protein is stabilized with glycerol.

Utilization

Ailazyme® PT, with an activity of 1200 PLU/g. The dosage of the enzyme is depended on the raw materials and processes. In general, the dosage of Ailazyme® PT is 5-120 ppm.

Packaging & Availability

Packaging Type
Drums,
Totes (IBC)
Packaging Information

Ailazyme® PT is available in 25 kg polyethylene drums and 1000 kg IBC’s.

Storage & Handling

Storage Information

Ailazyme® PT is best stored in the original packaging at 4–8°C in order to retain maximum activity during storage.