Pectin methyl esterase, Liquid

Novoshape®

This product modifies pectin thereby improving firmness of e.g. citrus fibers when these are used as alternative to methyl cellulose in meat analogues.

 
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Applications Details

0.1 to 0.2 parts Novoshape® are typically applied per 1.0 part citrus fiber

Available strengths (range)
8.4 PEU/g

Hydrolysis action
N/A

Generation of peptides or single amino acids
N/A

Fiber modification
Yes

Savory flavor generation
No

Working pH range*
4 - 7

Working temperature range (°C)*
4-50°C

Quality grade
Food grade

Which solution 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.

Novoshape®
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Available strengths (range) 8.7 PEU/g
Hydrolysis action N/A
Generation of peptides or single amino acids N/A
Fiber modification Yes
Savory flavor generation No
Working pH range 4-7
Working temperature range (°C) 4-50°C
Quality grade Food grade
Alcalase®
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Available strengths (range) 2,4-4,0 AU-A/g
Hydrolysis action Aggressive
Generation of peptides or single amino acids Peptides
Fiber modification
Savory flavor generation Yes
Working pH range 6.5 - 10
Working temperature range (°C) 60 - 75
Quality grade Food, feed and tech grade
Flavourzyme®
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Available strengths (range) 500-100 LAPU/g
Hydrolysis action Aggressive
Generation of peptides or single amino acids Peptides and amino acids
Fiber modification
Savory flavor generation Yes
Working pH range 4-8
Working temperature range (°C) 30-65
Quality grade Food grade
Protana® Prime
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Available strengths (range) 1067 LAPU/g 979 CPDU(A)/g
Hydrolysis action Aggressive
Generation of peptides or single amino acids Small peptides and amino acids
Fiber modification
Savory flavor generation Yes
Working pH range 3-7
Working temperature range (°C) 20-55
Quality grade Food grade
Protana® UBoost
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Available strengths (range) 100 EGLU-A/g
Hydrolysis action Very specific
Generation of peptides or single amino acids Converts glutamine to glutamic acid
Fiber modification
Savory flavor generation Yes
Working pH range 4.5-10
Working temperature range (°C) 40-65
Quality grade Food grade
Viscozyme®
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Available strengths (range) 100 FBG/g
Hydrolysis action N/A
Generation of peptides or single amino acids N/A
Fiber modification Yes
Savory flavor generation N/A
Working pH range 4.5-6.0
Working temperature range (°C) 35-65
Quality grade Food grade
Available strengths (range)
Hydrolysis action
Generation of peptides or single amino acids
Fiber modification
Savory flavor generation
Working pH range
Working temperature range (°C)
Quality grade

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