Panzym Flux
Panzym Flux
Panzym Flux enzyme is a special pectinase for improving filter capacity during ultrafiltration of fruit juice. Because of its broad spectrum of specific, highly active side activities (cellulase, hemicellulase and in particular rhamnogalacturonase and galactomannanase) the amount of polysaccharides blocking the membrane is considerably reduced, thus increasing the yield of a cross flow plant.
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Panzym Flux
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- Quick and fast degradation of cloud-stable colloids
- Improve filtration flux
- Fast alcohol test especially for berry juices
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| Application | Dosage | Temperature & Time |
| Berry juice | 3.84 – 5.12 fl oz/1,000 gal (3 – 4 ml/100 l) |
122°F (50 °C) 1 – 2 h |
| Apple/pear juice | 2.56 – 3.84 fl oz/1,000 gal (2 – 3 ml/100 l) |
122°F (50 °C) 1 – 2 h |
| Fruit wine | 1.28 – 2.56 fl oz/1,000 gal (1 – 2 ml/100 l) |
During fermentation |
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Panzym Flux enzyme is a special pectinase for improving filter capacity during the ultrafiltration of fruit juice.
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