Hemicellulases, Pectinases, Liquid

Pectinex® Ultra Color

Pectinex® Ultra Color for mashing and juice treatment is free from color-destroying glycosidases. The results are more intense color and improved color stability. Pectinex® Ultra Color also gives you increased juice yields and better filtration.

 
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Description Details

Pectinex® Ultra Color is a blend of pectinases and hemicellulases. It has several pectinase and hemicellulase activities, making it an excellent mash enzyme for soft fruits and berries.

Typical dosage/ 1,000 kg of fruit
Berries: 30-120 ml
Grapes: 50-300 ml 

Declared Activity
7700 PECTU/g

Preservative free
Yes

Many consumers demand juices that are free from preservatives.
This product helps you meet that demand.

Classical strain enzyme
Yes

This product is made by fermentation of microorganisms. These microorganisms aren’t modified by biotechnology. Neither are they present in the final product.

Which product is right for you?

Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.

Pectinex® Ultra Color
Process step
Typical dosage/ 1,000 kg of fruit
Declared Activity
Preservative free
Classical strain enzyme
Improved strain enzyme
Pectinex® BE XXL
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Process step
Typical dosage/ 1,000 kg of fruit
Declared Activity
Preservative free
Classical strain enzyme
Improved strain enzyme
Pectinex® Ultra Passover
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Process step
Typical dosage/ 1,000 kg of fruit
Declared Activity
Preservative free
Classical strain enzyme
Improved strain enzyme
Pectinex® XXL
More
Process step
Typical dosage/ 1,000 kg of fruit
Declared Activity
Preservative free
Classical strain enzyme
Improved strain enzyme
Process step
Typical dosage/ 1,000 kg of fruit
Declared Activity
Preservative free
Classical strain enzyme
Improved strain enzyme
How to use

This product has a temperature range of 50-60°C (122-140°F). After heating, add it into the mash tank or feeding pipe for a holding time of 1-4 hours.

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