- Main action
- Breaks down pectin, reducing pectin-related viscosity and helping juice clarification.
- Practical use
- Clarify fruit juice and improve its flow through a separation step; some preparations also aid extraction from fruit or vegetable mash.
- Working limits
- Clarity and extracted yield are separate results. Pectinex Ultra SP-L combines pectinases, hemicellulases and beta-glucanases; its performance belongs to the blend.
CHEFSQUIRE
Enzymes for the bar
Choose the enzyme by the change you want in the ingredient: clearer juice, easier extraction, less bitterness or a different starch texture. A product’s declared activities and strength help determine its dose, temperature, pH and treatment time; match those conditions to the ingredient and the supplier’s food-use instructions.
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| Enzyme | Main action | Practical use | Working limits | Sources |
|---|---|---|---|---|
| Breaks down pectin, reducing pectin-related viscosity and helping juice clarification. | Clarify fruit juice and improve its flow through a separation step; some preparations also aid extraction from fruit or vegetable mash. | Clarity and extracted yield are separate results. Pectinex Ultra SP-L combines pectinases, hemicellulases and beta-glucanases; its performance belongs to the blend. | [1][2] | |
| Breaks down cellulose in plant tissue. | Assist breakdown of fibrous pulp during extraction. Combined enzyme treatments also have uses in juice clarification. | For apple, grape and pear juice clarification, combined treatments use cellulase, pectinase and amylase immobilized together on silica gel. A blend’s yield or clarity gain does not establish cellulase’s individual contribution. | [1][2] | |
| Converts naringin into prunin and, with further hydrolysis, naringenin. | Target the naringin contribution to grapefruit bitterness. | Conversion depends on the preparation’s component activities. Taste the finished juice: chemical conversion alone does not establish its sensory result. In grapefruit treatment with naringinase immobilized on hydrophobic agarose, the support adsorbs limonin while the enzyme hydrolyses naringin. | [1][2] | |
| Cleaves susceptible tannin ester bonds, including those in tea’s gallated polyphenols. | Reduce tea cream, sediment and haze; explore changes in bitterness or astringency for the chosen tea and preparation. | Clarity, bitterness and mouth-drying astringency are separate outcomes. Tannase treatment of fruit skins, husks or wood infusions requires separate checks; tea responses do not establish the response in those ingredients. | [1][2][3] | |
| Breaks starch into smaller carbohydrates. For thinning starch-rich ingredients, alpha-amylase provides the relevant liquefaction activity. | Improve the fluidity and processing of oat or other starch-based ingredients. | Check the activity behind a generic amylase label. Thinning and sugar composition depend on that activity; a less viscous base does not necessarily contain much glucose. Match pretreatment and heat history to the preparation. | [1][2] | |
| Releases glucose from starch-chain ends; also called amyloglucosidase. | Increase glucose in starch-based ingredients, including oat bases, for sweetness development or a fermentation substrate. | Oat bases treated with alpha-amylase plus AMG 300 L contained more glucose than treatments without AMG. Final sweetness and fermentation behavior depend on the whole formulation and process. Combine with starch liquefaction when the preparation and substrate require it. | [1][2] |
Enzyme actions, practical uses and working limits.
- Main action
- Breaks down cellulose in plant tissue.
- Practical use
- Assist breakdown of fibrous pulp during extraction. Combined enzyme treatments also have uses in juice clarification.
- Working limits
- For apple, grape and pear juice clarification, combined treatments use cellulase, pectinase and amylase immobilized together on silica gel. A blend’s yield or clarity gain does not establish cellulase’s individual contribution.
- Main action
- Converts naringin into prunin and, with further hydrolysis, naringenin.
- Practical use
- Target the naringin contribution to grapefruit bitterness.
- Working limits
- Conversion depends on the preparation’s component activities. Taste the finished juice: chemical conversion alone does not establish its sensory result. In grapefruit treatment with naringinase immobilized on hydrophobic agarose, the support adsorbs limonin while the enzyme hydrolyses naringin.
- Main action
- Cleaves susceptible tannin ester bonds, including those in tea’s gallated polyphenols.
- Practical use
- Reduce tea cream, sediment and haze; explore changes in bitterness or astringency for the chosen tea and preparation.
- Working limits
- Clarity, bitterness and mouth-drying astringency are separate outcomes. Tannase treatment of fruit skins, husks or wood infusions requires separate checks; tea responses do not establish the response in those ingredients.
- Main action
- Breaks starch into smaller carbohydrates. For thinning starch-rich ingredients, alpha-amylase provides the relevant liquefaction activity.
- Practical use
- Improve the fluidity and processing of oat or other starch-based ingredients.
- Working limits
- Check the activity behind a generic amylase label. Thinning and sugar composition depend on that activity; a less viscous base does not necessarily contain much glucose. Match pretreatment and heat history to the preparation.
- Main action
- Releases glucose from starch-chain ends; also called amyloglucosidase.
- Practical use
- Increase glucose in starch-based ingredients, including oat bases, for sweetness development or a fermentation substrate.
- Working limits
- Oat bases treated with alpha-amylase plus AMG 300 L contained more glucose than treatments without AMG. Final sweetness and fermentation behavior depend on the whole formulation and process. Combine with starch liquefaction when the preparation and substrate require it.
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Use a preparation intended for the food application. Follow its handling instructions and confirm how the process stops enzyme activity. Avoid inhaling enzyme dust or aerosols; suppliers warn of sensitization from repeated exposure. Novonesis handling guidance
Pectinase
- Main action
- Breaks down pectin, reducing pectin-related viscosity and helping juice clarification.
- Practical use
- Clarify fruit juice and improve its flow through a separation step; some preparations also aid extraction from fruit or vegetable mash.
- Working limits
- Clarity and extracted yield are separate results. Pectinex Ultra SP-L combines pectinases, hemicellulases and beta-glucanases; its performance belongs to the blend.
Cellulase
- Main action
- Breaks down cellulose in plant tissue.
- Practical use
- Assist breakdown of fibrous pulp during extraction. Combined enzyme treatments also have uses in juice clarification.
- Working limits
- For apple, grape and pear juice clarification, combined treatments use cellulase, pectinase and amylase immobilized together on silica gel. A blend’s yield or clarity gain does not establish cellulase’s individual contribution.
Naringinase
- Main action
- Converts naringin into prunin and, with further hydrolysis, naringenin.
- Practical use
- Target the naringin contribution to grapefruit bitterness.
- Working limits
- Conversion depends on the preparation’s component activities. Taste the finished juice: chemical conversion alone does not establish its sensory result. In grapefruit treatment with naringinase immobilized on hydrophobic agarose, the support adsorbs limonin while the enzyme hydrolyses naringin.
Tannase
- Main action
- Cleaves susceptible tannin ester bonds, including those in tea’s gallated polyphenols.
- Practical use
- Reduce tea cream, sediment and haze; explore changes in bitterness or astringency for the chosen tea and preparation.
- Working limits
- Clarity, bitterness and mouth-drying astringency are separate outcomes. Tannase treatment of fruit skins, husks or wood infusions requires separate checks; tea responses do not establish the response in those ingredients.
Amylase
- Main action
- Breaks starch into smaller carbohydrates. For thinning starch-rich ingredients, alpha-amylase provides the relevant liquefaction activity.
- Practical use
- Improve the fluidity and processing of oat or other starch-based ingredients.
- Working limits
- Check the activity behind a generic amylase label. Thinning and sugar composition depend on that activity; a less viscous base does not necessarily contain much glucose. Match pretreatment and heat history to the preparation.
Glucoamylase
- Main action
- Releases glucose from starch-chain ends; also called amyloglucosidase.
- Practical use
- Increase glucose in starch-based ingredients, including oat bases, for sweetness development or a fermentation substrate.
- Working limits
- Oat bases treated with alpha-amylase plus AMG 300 L contained more glucose than treatments without AMG. Final sweetness and fermentation behavior depend on the whole formulation and process. Combine with starch liquefaction when the preparation and substrate require it.