Joenos Anti-Gelling Agent, 1 Litre Enzyme Preparation for Pectin Breakdown in Fruit Mashes

Fruit mashes are often hard to press because pectins and mucilage bind the juice. The anti-gelling agent is an enzyme preparation that breaks down exactly these substances: you add it to the mash after crushing the fruit, stir it in well and let it act while covered. After that the mash releases its juice far more easily; with low-juice fruits you can add some water as well.

Contact time and temperature go hand in hand: at about 20 °C expect around 10 hours, at 30 °C about 5 hours; below 10 °C hardly anything happens, and above 55 °C the enzyme is destroyed. Depending on the fruit, the dosage is between 1 and 3 g per kg of mash, with details as per the package instructions. The agent is preserved with benzoic acid, permitted for private use only and should be used up promptly once opened.

• Contents: 1 litre anti-gelling agent
• Suitable for: juicing fruit mashes
• Use: stir in after milling, leave the mash covered to stand
• Dosage: depending on the fruit, 1 to 3 g per kg of mash
• Brand: Joenos