Toufood Pectinase 100g

Pectinase Enzyme Powder

Toufood Pectinase 100g is a specialist food-grade enzyme used to break down pectin, one of the key structural components found in the cell walls of fruits and vegetables. Produced from Aspergillus niger, this highly effective enzyme is widely used in modern gastronomy, food preparation and fruit processing to improve extraction, clarification and texture modification.

By accelerating the natural breakdown of pectin, pectinase can help liquefy fruits and vegetables, clarify juices, improve yields and make certain plant materials softer and more usable. It is particularly useful when producing clear fruit juices, fruit gels, purées and infused preparations, as well as reducing waste by allowing stems, skins and other normally discarded vegetable parts to become more accessible and edible.

As ingredient-led cooking and zero-waste techniques continue to grow in popularity, pectinase has become an increasingly valuable tool for experimentation. It works particularly well with apples, berries, grapes, tomatoes, citrus fruits and other pectin-rich produce, helping unlock new textures, flavours and applications.

Key Features:

• 100g pack
• Food-grade pectinase enzyme
• Produced from Aspergillus niger
• Breaks down naturally occurring pectin
• Suitable for fruit and vegetable processing
• Ideal for juice clarification applications
• Helps improve extraction yields
• Popular ingredient in modern gastronomy and experimental food preparation

Recipe Inspiration:

• Use to clarify apple juice for crystal-clear cocktails and beverages.
• Process berry purées to improve juice extraction and flavour release.
• Create transparent tomato water for dressings, broths and modern plated dishes.
• Soften fruit and vegetable trimmings to develop stocks, purées and zero-waste preparations.

Why is pectin important in fruits and vegetables?

Pectin acts as a natural structural component within plant cell walls, helping fruits and vegetables maintain their shape and texture. Breaking it down allows liquids and flavours to be released more efficiently.

Why do producers use pectinase when making fruit juices?

Pectin can cause juices to appear cloudy and reduce extraction efficiency. Pectinase helps separate solids from liquids, resulting in clearer juices and improved yields from the same amount of fruit.

Which fruits contain the highest levels of pectin?

Apples, citrus fruits, quinces, blackcurrants, gooseberries and many berries naturally contain high levels of pectin. These fruits often benefit most from pectinase treatment when clarification or extraction is required.

Ingredients:

Maltodextrin, Saccharose, Sodium chloride, Pectinase, Beta glucanase, Potassium sorbate (E-202), Ammonium sulfate (E-517).

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.