Purity 98%: Fruit Pulp Enzyme with purity 98% is used in fruit juice clarification, where it ensures high transparency and reduced turbidity.

Optimum pH 4.5: Fruit Pulp Enzyme at optimum pH 4.5 is used in concentrated fruit puree manufacturing, where it maximizes pectin breakdown and viscosity reduction.

Thermal Stability 55°C: Fruit Pulp Enzyme with thermal stability up to 55°C is used in heated fruit mash processing, where it maintains enzymatic activity and efficient pulp degradation.

Activity 1200 U/g: Fruit Pulp Enzyme with activity 1200 U/g is used in blended fruit beverage production, where it accelerates juice extraction yield and process time.

Particle Size <50 µm: Fruit Pulp Enzyme with particle size less than 50 µm is used in filtration systems for fruit processing, where it enables rapid and uniform dispersion for consistent performance.

Viscosity Grade Low: Fruit Pulp Enzyme of low viscosity grade is used in fruit syrup formulation, where it facilitates easy mixing and shortens batch processing times.

Shelf Life 18 Months: Fruit Pulp Enzyme with shelf life of 18 months is used in large-scale pulping facilities, where it ensures sustained effectiveness and inventory flexibility.

Solubility 100% in Water: Fruit Pulp Enzyme with 100% solubility in water is used in beverage formulations, where it guarantees complete dissolution and prevents residue formation.

Protein Content > 95%: Fruit Pulp Enzyme with protein content greater than 95% is used in high-quality fruit concentrate production, where it provides optimal enzymatic efficiency.

Heavy Metal Content < 1 ppm: Fruit Pulp Enzyme with heavy metal content below 1 ppm is used in certified organic fruit processing, where it ensures product compliance and consumer safety.