Features various pectinases, both classical and GMO, that hydrolyze pectin in different polymer chain segments. Applied in fruit juice processing, vegetable oil extraction, instant coffee production, and cocoa powder and butter extraction.​

Benefits:

• Improves extraction, clarification, and filtration by reducing viscosity.
• Decreases losses in juice and oil extraction.
• Lowers energy consumption.
• Enhances depectinization and maceration in citrus juices.
• Optimizes cocoa liquor pressing for better cocoa butter separation.
• Reduces coffee demucilation times and water usage.
• Decreases acidity in residual processing water.
• Improves pectin de-esterification, enhancing firmness in jams and jellies.