Joenos Anti-Gelling Agent 10 ml for Breaking Down Pectin During Juicing

This anti-gelling agent is an enzyme preparation that breaks down pectin and mucilage in the mash. This matters during juicing, because pectin can bind the juice and reduce the yield. After the enzyme treatment, the juice flows more easily, you obtain more of it, and it is easier to fine and filter later on.

The 10 ml bottle is intended for smaller processing quantities. The enzyme works best at around 40 to 45 °C. The exact amount depends on the type of fruit; a dosage table is provided on the packaging.

• Contents: 10 ml anti-gelling agent (enzyme preparation)
• Suitable for: juicing fruit, juice and wine making
• Use: at approx. 40-45 °C, dosage depending on fruit type as per the package table
• Brand: Joenos