Lazym Extract
Lazym Extract is a concentrated enzymatic preparation rich in pectinase activities, derived from Aspergillus niger and Aspergillus aculeatus.
Rich in secondary activities such as pectin lyase and polygalacturonase, Lazym Extract facilitates the breakdown of the pectocellulosic wall and improves the extraction of juice contained in fruit vacuoles.
Lazym Extract meets the enzyme quality standards required by the WHO, FAO, JECFA and FCC for food-use enzymes.
Technical Specifications
PHYSICAL
- Appearance and colour: Brown to light brown liquid
- Insoluble matter: None
- Density: Approximately 1.15–1.20 g/mL
CHEMICAL
- Lead: < 5 ppm
- Arsenic: < 3 ppm
- Heavy metals: Maximum 30 ppm, expressed as Pb
MICROBIOLOGICAL
- Toxins and mycotoxins: Not detected
- Total viable germs: < 5 × 10⁴ UFC/mL
- Coliforms: < 30 UFC/mL
- E. coli / 25 g: Not detected
- Salmonella / 25 g: Not detected
- Antibacterial activity: Not detected
Features and Benefits
- Formulation: Concentrated enzyme preparation with pectinase activity obtained from Aspergillus niger and Aspergillus aculeatus.
- Rich in secondary activities including pectin lyase and polygalacturonase.
- Improves extraction yield.
- Supports better drying of the marc.
- Reduces the risk of oxidation through gentler extraction of polyphenols.
- Improves the physicochemical and organoleptic quality of the juice by limiting the trituration of plant material.
- Vegan friendly.
- Suitable for organic production.
Product Applications
For use during the extraction phase of fruit juice processing.
Dilute the required quantity using one volume of enzyme preparation to 10 volumes of water.
Add drop by drop or continuously using a dosing pump.
Recommended dosage:
- 5–10 mL per 100 kg of fruit, depending on maturity, variety and extraction method.
