Description:

LINZYME® PT is a compound pectinase, which is made from the best strain of Aspergillus niger through submerged fermentation and extraction. It contains mostly poly methyl galacturonic acid decomposing enzyme (PMGL), poly galacturonic acid enzyme (PG), poly galacturonic acid lyase (PGL) and pectin esterase (PE).

LINZYME® PT can decompose pectin from plant material, prevent fruit juice haze after expressed. Effectively degrade soluble and insoluble pectin and hemi-cellulose, etc. Eliminate Precipitation of impurities, to achieve clear fruit and vegetable juice, the purpose of control in floc. In reducing the viscosity of fruit juice to improve the filtration efficiency, extend the life of aspects of membrane effect is remarkable.

LINZYME® PT is widely used in juice industry which request quickly complete degumming. Mainly used in concentrated apple juice, pears juice production, and various fruit and vegetable juice processing.

LINZYME® PT is manufactured in accord with the standards of FDA, WHO and UECFA.

Properties

Appearance	Liquid
Color	Brown
Activity	≥ 30,000 u/ml 60000u/ml
Solubility	Soluble in water
Heavy Metal	≤ 0.004 % in Pb
Lead	≤ 0.001 % in Pb
Total count colony	≤ 10,000 cfu/ml
Coliforms	≤3,000 MPN/ml
E.coli	Absent in 25ml
Salmonella	Absent in 25ml
Mould	≤ 200 cfu/ml
Yeast	≤ 200 cfu/ml
Antimicrobial Activity	Absent

EC Code

3.2.1.8

HS Code

3507.9090

Benefit

• Reduce viscosity and improve ultra-filtration rate
• Improve the performance juice, reduce juice expressed time
• Enhance fruit flavor
• Increase fruit juice yield, reduce second sediment, and improve product quality

Operating conditions

Temperature 40-60℃ optimum 45-55℃ pH 4.5-6.5 optimum 4.5-5.0

Application

1. Diluted LINZYME® PT with water 1:10, add diluted product into the juice, stir well, put it aside for 2 hours at room temperature can achieve the clear effect.
2. Dosage: 50-200ml per 1000L pulp or juice, according to different fruit varieties and process time, optimum dosage should be based on user’s testing.

Packaging

25kgs/drum;

Storage

Should be stored in a dry place with temperature between 5-25℃.

Shelf life

6-9 months, subject to storage condition.

Safety

Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.