RAPIDASE is a liquid pectinase from Aspergillus niger.
1) To break down pectin from apple and pear.
Composition and structure of apple or pear vary with fruit cultivar. Polysaccharides present in cell wall slowly evolve during fruit ripening and during storage: their structure becomes more complex. Total polysaccharide content, especially soluble pectin branched with arabans is increasingly released in the juice along the processing season. This is why enzyme activities must be specific and high enough for complete depectinisation of the juice.
RAPIDASE has been developed especially for depectinisation of apple or pear juice. It contains the right balance of the specific pectinases and arabanases required for a fast and complete soluble pectin breakdown.
RAPIDASE is easy to use. It must be added with a metering pump to the fruit pulp into the depectinisation tank.
Specific gravity: around 1.14 to 1.16
Active from: 10 to 55°C - PH 3.0 to 5.0