| Name of enzyme product | Use | Dosage |
|---|---|---|
| PECTINEX YELD MASH PLUS Pectinmethylesterase | The enzyme product is used in the production of juice and juice concentrate from apples and pears for pulp processing. Increases juice yield and increases production capacity. Uniform further processing and high filtration in a UV installation. Reducing the formation of galacturonic acid and methanol. Allows getting additional pectin from pomace and get drier pomace at the output | 40–80 ml/1000 kg of apples |
| AMYLASE AG XXL Amyloglucosidase with a large amount of acidic alpha-amylase | It is used for juice processing after removing aroma or pasteurization. The juice must first undergo heat treatment to gelatinize the starch and allow the enzyme to work. Temperature is up to 70 °C. The dosage indicator strongly depends on the amount of starch contained in the fruit. | 10-30 ml/1000 L of juice |
| PECTINEX XXL Pectinlyase | Enzymatic product for processing juice after pressing/decanting or after aroma removing. Pectinases, based mainly on the activities of pectinlyase. Arabinases as a side activity. Dosage is based on a processing temperature of approx. 50 °C. Operation at ambient temperatures may increase dosage and/or time. | 17 -30 ml/1000 L of juice |
| PECTINEX UV Polygalacturonase | It is used for ultrafiltration. Possesses pectin activity to improve flow rate. Improving the operation of the UV installation, increasing the flow rate, increasing the operating time of the UV installation until the moment of cleaning, reducing mucus in the juice. Holding time: 0.5–1 hour is based on a temperature of 50–55 °C. | 20–30 ml/1000 L of juice |
| PECTINEX ULTRA COLOR Pectinlyase | Enzyme product for the production of juices from berries. Gives juices from berries and grapes a bright, stable color and allows increasing the yield of juice. Improves compressibility and ensures uniformity of further processing. Suitable for the production of organic products. | 100–200 ml/ton of berries |