Pectinase
Pectinase is a group of enzymes (polygalacturonase, pectin lyase and pectinesterase) that break down pectin in fruit and plant cell walls. It is made mostly by fermenting Aspergillus niger, with some grades from Aspergillus oryzae or Trichoderma reesei, then filtering out the organism and concentrating the enzyme. It is used to clarify and raise yield in juice and wine, in botanical extraction, and as a powder in supplement blends.
Suppliers sell different products under the same name. Specify the one you need.
The usual format for juice, wine and extraction plants, sold by polygalacturonase or pectin lyase activity per milliliter.
Spray-dried pectinase on maltodextrin, stated in endo-polygalacturonase (endo-PG) or similar units per gram for dry blends and capsules.
Pectinase combined with cellulase and hemicellulase for whole-fruit maceration and extraction.
Products rich in pectinesterase, used to firm fruit pieces with calcium rather than to break pectin down.
Compare each result with your own specification when the lot arrives.
Enzyme powders lose activity with heat and moisture, so keep them sealed in the original lined container in a cool, dry place, and refrigerate liquid preparations if the supplier says to. Shelf life is set by each supplier's specification, usually as a guaranteed minimum activity to a stated date, and older stock is retested for activity before use. Supplier safety data sheets for enzyme powders call for dust control and respiratory protection when weighing and blending.
Record the activity, the type of activity measured, and density for liquids for each lot, and dose by activity. Note the production organism and stabilizers, and rotate stock first-expired, first-out.
Facts from regulators and standards bodies, each linked to its source.
FDA's GRAS Notice Inventory lists GRN 89, from the Enzyme Technical Association, which covers a pectinase enzyme preparation from Aspergillus niger for use in foods in general; FDA had no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)FDA's Substances Added to Food inventory lists pectinase from Aspergillus niger with technical effects that include enzyme and processing aid.
Source: hfpappexternal.fda.gov (opens in a new tab)Health Canada's List of Permitted Food Enzymes includes pectinase (item P.4), with Aspergillus niger among its sources.
Source: canada.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Darmstadt, Germany
Sells it as ROHAPECT
German enzyme company, part of ABF Ingredients, that develops and produces enzymes for baking, juice, brewing, protein hydrolysis and oil processing.
Manufacturer · Nagoya, Japan
Japanese enzyme maker founded in 1899 that supplies digestive enzymes for dietary supplements and processing enzymes for food and beverage production.
Manufacturer · Troy, VA
Virginia-based enzyme and Bacillus probiotic company that formulates and blends ingredients for supplement, food and animal nutrition brands. Its news page says it has joined the Lallemand group.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include liquid concentrate, powder on carrier, maceration blends and pectinesterase grades. Ask each supplier for the specification sheet of the exact grade they quote.
Expect pectinase activity, production strain, mycotoxins, heavy metals, microbiology and density and preservatives, each with its method, specification and result for that lot.
Enzyme powders lose activity with heat and moisture, so keep them sealed in the original lined container in a cool, dry place, and refrigerate liquid preparations if the supplier says to. Shelf life is set by each supplier's specification, usually as a guaranteed minimum activity to a stated date, and older stock is retested for activity before use. Supplier safety data sheets for enzyme powders call for dust control and respiratory protection when weighing and blending.
FDA's GRAS Notice Inventory lists GRN 89, from the Enzyme Technical Association, which covers a pectinase enzyme preparation from Aspergillus niger for use in foods in general; FDA had no questions. FDA's Substances Added to Food inventory lists pectinase from Aspergillus niger with technical effects that include enzyme and processing aid. Health Canada's List of Permitted Food Enzymes includes pectinase (item P.4), with Aspergillus niger among its sources.
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