Mash Enzyme
Mash Enzyme
Mash Enzyme
Backed by rich industry experience, we manufacture and supply superior range of Mash Enzyme. This mash enzyme brings improvement in juice yield, better utilization of pressing capacity. Moreover, the offered mash enzyme is tested from our side in order to deliver pure range to customers. This mash enzyme hydrolysis pectin matter, which causes turbid appearance in fresh fruit juices due to suspended particles, thus helps to ease filtration.
Features:
Improvement in juice yield
Viscosity reduction
Haze remove
Advantages:
Improvement in juice yield, better utilization of pressing capacity
Clear juice, Improved performance in evaporator
Viscosity reduction, Haze remove
Physical characteristics and process parameters:
It is a light yellow to brown colored dry powder and carries a slight smell of fermented products
Optimum pH range: 4.5 to 5.5
Optimum temperature range: 40°C to 60°C (OPTIMUM 55°C)
Dosage:
Depending on the fruit variety it ranges from 50 -100 gm per ton of crushed apple
Handling Precautions : Store it in a cool place and avoid keeping it in direct sunlight.
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