Name: Naringinase is used in the processing of fruit juices and wines to remove bitterness
Brand: Hersteller von hochwirksamen Enzymen (Proteasen) aus China

Beschreibung

Naringinase is an enzyme that hydrolyzes naringin to produce naringin, thus debittering the fruit. It mainly contains two enzymes: rhamnosidase, which hydrolyzes bitter naringin into rhamnose and arbutin; and glucosidase, which hydrolyzes arbutin into tasteless naringin and glucose. Naringinase is used in the food industry for debittering the juice, pulp, and peel of grapefruit and bitter oranges.

Specifications
Origin	Nanning, Guangxi, China
Physical properties	Light brown liquid
Enzyme activity	50,000-200,000 u/mg
Odor	distinctive smell
Solubility	soluble in water
Fineness	40 mesh, 60 mesh, 80 mesh (Customizable on demand)
Optimal pH value	3.5~5.0
Optimal temperature	50-55℃
Product execution standards	GB1886.174-2016
Addition amount	0.02%～0.07%
Enzymatic hydrolysis time	Conventional hydrolysis: 2-3 hours
Certification	HALAL certificate
	ISO Quality System Certification
	FSSC22000 Food Safety System Certification
Product specifications	Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag.
Product specifications	Outer packaging: cardboard box, cardboard drum.

Production Process

Applications

Fruit juice beverages	Canned food processing	Fruit wine and vinegar
Plant extracts

Notices

Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage.
For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.
Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.
Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.