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  • Special Enzyme for Vegetable Juice Pectinase, Cellulase, Hemicellulase, Amylase, Isoamylase, Protease, Lipase Complex Enzyme
  • Special Enzyme for Vegetable Juice Pectinase, Cellulase, Hemicellulase, Amylase, Isoamylase, Protease, Lipase Complex Enzyme
  • Special Enzyme for Vegetable Juice Pectinase, Cellulase, Hemicellulase, Amylase, Isoamylase, Protease, Lipase Complex Enzyme
  • Special Enzyme for Vegetable Juice Pectinase, Cellulase, Hemicellulase, Amylase, Isoamylase, Protease, Lipase Complex Enzyme
  • Special Enzyme for Vegetable Juice Pectinase, Cellulase, Hemicellulase, Amylase, Isoamylase, Protease, Lipase Complex Enzyme
  • Special Enzyme for Vegetable Juice Pectinase, Cellulase, Hemicellulase, Amylase, Isoamylase, Protease, Lipase Complex Enzyme
Special Enzyme for Vegetable Juice Pectinase, Cellulase, Hemicellulase, Amylase, Isoamylase, Protease, Lipase Complex Enzyme

Special Enzyme for Vegetable Juice Pectinase, Cellulase, Hemicellulase, Amylase, Isoamylase, Protease, Lipase Complex Enzyme

$3.00-$9.00/ Kilogram|1 Kilogram/Kilograms(Min. Order)
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Special Enzyme for Vegetable Juice Pectinase, Cellulase, Hemicellulase, Amylase, Isoamylase, Protease, Lipase Complex Enzyme

Product overview

Core functionalities

Applicable scenarios

Unique advantages

  • Vegetable Juice Optimization: A complex enzyme blend (pectinase, cellulase, hemicellulase, amylase, isoamylase, protease, lipase) designed to break down plant cell walls, starches, proteins, and lipids, enhancing juice extraction efficiency, clarity, and nutrient release.
  • Multi-Enzyme Synergy: Targets pectin, cellulose, and other plant components to reduce viscosity, improve yield, and preserve flavor in vegetable-based beverages and food products.

Key features

  • 1. Multi-Enzyme Synergy for Enhanced Juice Extraction

    • With a complex of pectinase, cellulase, hemicellulase, and other enzymes, you can break down plant cell walls more thoroughly, releasing maximum juice yield and clarity compared to single-enzyme solutions*.

  • 2. Optimized Enzymatic Activity for Efficiency

    • With enhanced catalytic efficiency, you can achieve 25% faster juice extraction than traditional enzymes*, reducing processing time and energy costs in commercial or home settings.

  • 3. Versatile Application Across Vegetable Types and Scales

    • With broad substrate compatibility, you can process a wide range of vegetables (e.g., carrots, beets, leafy greens) and adapt to both small-batch home juicing and large-scale industrial production.

  • 4. Food-Safe Certification for Consumer Trust

    • With FDA-compliant and food-grade certification, you can ensure safety in juice production, meeting regulatory standards for consumption and export*.

  • 5. Stable Performance Under Diverse Conditions

    • With pH and temperature stability (optimal at 40–60°C), you can maintain consistent enzyme activity across varying processing environments, from cold-press methods to high-volume operations.

Product details

Special Enzyme for Vegetable Juice Pectinase, Cellulase, Hemicellulase, Amylase, Isoamylase, Protease, Lipase Complex Enzyme

The Special Enzyme for Vegetable Juice Pectinase, Cellulase, Hemicellulase, Amylase, Isoamylase, Protease, Lipase Complex Enzyme is a multi-functional enzyme blend designed to optimize vegetable juice processing. Its standardized rectangular blocks (as shown in the image) ensure consistent performance and durability, while the protective plastic wrapping guarantees stability during storage and transportation.

Technical specifications

FeatureSpecificationBenefit
Enzyme CompositionComplex blend of pectinase, cellulase, hemicellulase, amylase, isoamylase, protease, and lipaseBreaks down multiple substrates for enhanced juice yield and clarity.
Activity Units50,000 U/g (cellulase)Ensures efficient degradation of cellulose in plant cell walls.
pH StabilityOptimal at pH 4.5–6.5Suitable for acidic vegetable juice processing environments.
Temperature StabilityActive up to 50°CMaintains efficacy in high-temperature industrial processes.
ApplicationVegetable juice extraction, clarification, and waste reductionStreamlines production while improving product quality.

Customization guide

Adjustable enzyme ratios to meet specific substrate requirements (e.g., higher pectinase for fruit juices or enhanced protease for protein-rich byproducts).

Get inspired

Unlock higher juice yields and cleaner extracts with this versatile enzyme blend. Whether you’re scaling up production or refining quality control, the complex enzyme system adapts to your process needs.

Choose your model

ParameterBase ModelAdvanced ModelPro Model
Enzyme Activity (U/mg)50,000+15% (57,500)+30%* (65,000)
Optimal Temperature (°C)40–5045–5550–60
pH Range4.5–6.54.0–7.03.5–7.5
Substrate CompatibilityStandard vegetablesFruits + vegetablesMulti-substrate (incl. tough fibers)

Supplier's note

  1. Three Technical Breakthroughs:

    • The Pro Model’s 65,000 U/mg activity (30% higher than Base) enables faster breakdown of complex plant materials, reducing processing time by 20%.
    • Enhanced pH tolerance in the Advanced and Pro Models allows use in broader industrial settings, including citrus and fermented juice production.
    • The multi-enzyme complex reduces the need for multiple additives, lowering operational costs by up to 15%.

  2. Optimal Version Selection:

    • Base Model: Ideal for small-to-medium scale vegetable juice production where standard substrates (e.g., carrots, spinach) are processed at ambient temperatures.
    • Advanced Model: Suitable for facilities handling mixed substrates (fruits + vegetables) and requiring pH flexibility (e.g., tomato-based blends).
    • Pro Model: Best for high-volume operations involving tough fibers (e.g., kale, broccoli) or extreme temperatures, ensuring consistent performance in demanding environments.

*Pro Model’s activity exceeds industry benchmarks by 25%.

Frequently asked questions

  • Which enzyme is best for extracting juice from fibrous vegetables like carrots or celery?

  • How to store vegetable juice enzyme blends to maintain effectiveness long-term?

  • Why choose a multi-enzyme blend like Special Enzyme over single-enzyme options for vegetable juice processing?

  • Can the Special Enzyme be customized for specific vegetable blends or processing scales?

  • Is the Special Enzyme for Vegetable Juice FDA-approved for food processing?

  • Is this enzyme suitable for both small-scale home juice production and large industrial setups?

  • How does the Special Enzyme improve juice clarity and reduce pulp content?

  • What dosage of Special Enzyme is recommended for processing leafy green vegetables like spinach?

Product comparison

CategoryUsage ScenariosCharacteristicsAdvantagesDisadvantages
Enzyme CompositionMulti-ingredient vegetable juicesIndustry Standard: Pectinase + Cellulase
Our Base: + Hemicellulase ▲
Our Advanced: + Amylase, Protease, Lipase ▲▲		Advanced version breaks down complex fibers and starches in diverse veggies.Base may underperform on high-fiber or starchy ingredients.
Pectinase ActivityFruit-vegetable blendsIndustry: 20,000 U/g
Our Base: 25,000 U/g ▲
Our Advanced: 40,000 U/g ▲▲		Faster clarification of cloudy juices (e.g., apple-carrot blends).Advanced requires precise pH control (4.5–5.5) for optimal activity.
pH StabilityAcidic/alkaline processing environmentsIndustry: 4.0–6.5
Our Base: 3.5–7.0 ▲
Our Advanced: 3.0–8.0 ▲▲		Works in citrus-based or leafy green juices without pre-neutralization.Advanced may lose 10% efficiency outside its pH range.
Temperature RangeHigh-throughput industrial settingsIndustry: 40–50°C
Our Base: 45–55°C ▲
Our Advanced: 50–60°C ▲▲		Processes large batches faster at higher temps (e.g., carrot-beet blends).Advanced requires specialized cooling systems to avoid denaturation.
SpecificityDelicate vegetable texturesIndustry: 80% target degradation
Our Base: 90% ▲
Our Advanced: 95% ▲▲		Preserves texture in premium juices (e.g., cucumber or celery).High specificity may reduce cost-effectiveness for bulk processing.
Cost per Unit ActivityBudget-sensitive applicationsIndustry: $0.15/U
Our Base: $0.12/U ▲
Our Advanced: $0.20/U ▲▲		Base offers 20% lower cost than industry standards.Advanced is 33% pricier but reduces waste by 40% in complex recipes.

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