Pactinase

Pectinase is an enzyme that breaks down pectin, a type of carbohydrate found in plant cell walls. It is typically produced through the fermentation of specific microorganisms, such as fungi or bacteria. These microbes are cultivated under controlled conditions to maximize pectinase production.

Manufacturers use pectinase to clarify juices and wines, making them clearer and more appealing. It helps to reduce the viscosity of fruit purees and jams, improving their texture and pourability. Pectinase is also used in fruit processing to aid in the extraction of juice and to prevent gelling in certain products.

Pectinase is generally recognized as safe (GRAS) by the FDA for use in food. It functions as a processing aid, meaning it is typically removed or inactivated during food production and is not present in significant amounts in the final product. Regulatory bodies like JECFA and EFSA have evaluated enzymes used in food processing, and pectinase is considered safe when used as intended.