Panzym F2
Panzym F2
Panzym F2 enzyme is a highly concentrated special enzyme preparation for the safe and economical degradation of starch at 59 – 131 °F (15 – 55 °C) in pip fruit juices. Due to the unique molecule structure of the enzyme protein, there is no filament-like precipitation. Panzym F2 enzyme is produced from a selected strain and is available as a clear, brown liquid with a slight smell, typical of fermented products.
Request a Quote for
Panzym F2
Send us the details and we will get back to you.
- Fast degradation of starch at a broad temperature range
- No post precipitation
- Complete gelatinized starch and dextrin
Contact us to request a quote today.
| Application | Dosage in fl oz/1,000 gal (ml/hl) |
| High starch content (early season fruit) |
5.12 – 7.68 (4 – 6) |
| Average (medium) starch content (end-of-season fruit) |
2.56 – 5.12 (2 – 4) |
| Low starch content (stored fruit) |
1.28 – 2.56 (1 – 2) |
Contact us for more information.
Safe and economical degradation of starch at 59 – 131 °F (15 – 55 °C) in pip fruit juices
Can't find what you're looking for?
Get in touch with us and we can help you find a solution.