Naringinase enzyme is used in the processing of Pomelo and Citrus Send sample for testing

Description

Naringinase acts on naringin. Naringin is the main substance in citrus fruit juice and fruit wine that brings a bitter taste. Naringinase can selectively degrade it to achieve bitterness removal and improve product taste. At the same time, it can also be used for orange peel processing to assist in the extraction of active substances such as hesperidin. Widely used in the processing of orange juice, grapefruit juice, and candied fruits.

Specifications
Origin	Nanning, Guangxi, China
Physical properties	Light brown liquid
Enzyme activity	50,000-200,000 u/mg
Odor	distinctive smell
Solubility	soluble in water
Fineness	40 mesh, 60 mesh, 80 mesh (Customizable on demand)
Optimal pH value	3.5~5.0
Optimal temperature	50-55℃
Product execution standards	GB1886.174-2016
Addition amount	0.02%～0.07%
Enzymatic hydrolysis time	Conventional hydrolysis: 2-3 hours
Certification	HALAL certificate
	ISO Quality System Certification
	FSSC22000 Food Safety System Certification
Product specifications	Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag.
Product specifications	Outer packaging: cardboard box, cardboard drum.

Production Process

Applications

Fruit juice beverages	Canned food processing	Fruit wine and vinegar
Plant extracts

Notices

Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage.
For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.
Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.
Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.