Fructozym� P is a liquid, highly concentrated pectinase for quick degradation of pectin in fruit mash and fruit juice.

Typical applications for Fructozym� P are:
� rapid degradation of pectin in coloured fruit mash and release of valued fruit components
� complete pectin degradation in fruit juices as a prerequisite for clarification and filtration

Dosage
See technical data sheet

Usage
Fructozym� P is applied as 20 ? 50 fold dilution in?line into the mash stream or into the juice after pressing. When processing pome fruits Fructozym� P is added to the freshly squeezed juice or to the enzymation vessel after dearomatisation.

Storage
Best storage conditions are 0 ? 10 �C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above   25 �C. Reseal open packages and use completely on short term.