Pectinase for Fruit Juice and Plant Extract Processing

This product is produced by submerged fermentation of Aspergillus niger followed by purification and formulation. The pectinase has high activity in the acidic pH range (pH3.3-4.0) and is often used in juice & wine, vegetable processing, plant extract and other plant-based processing.

• Supplier: CD BioSciences Bio Sustainable
• Product #: IE-1188