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.

 
Request free sample Request quote
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®
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
Alcalase®
More
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
Flavourzyme®
More
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
Protana® Prime
More
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
Protana® UBoost
More
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
Viscozyme®
More
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
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

Get the benefits of a best-in-class product

Explore our best-in-class products
 
Contact