Cloud, Viscosity & Firmness Control Pectin Methylesterase (EC 3.1.1.11) for Juice, Tomato and Fruit Processing Lines
For juice, tomato, jam, puree, wine and cider manufacturers, and the distributors who supply them. PME de-esterifies pectin so you can steer cloud stability, viscosity, gel set and firmness. Stated working window pH 3.5–5.5 and 40°C–55°C; clear amber liquid at 1,000 U/mL or light brown powder at 5,000–10,000 U/g; packs of 1 L / 5 L / 25 L and 1 kg / 5 kg / 25 kg; MOQ 1 L or 1 kg. Request a quote with your product format, quantity and destination.
ISO 9001 certified
Product Specifications
01 Enzyme Name
Pectin Methylesterase (PME) (EC 3.1.1.11)
02 Activity (Liquid)
1,000 U/mL
03 Activity (Powder)
5,000–10,000 U/g
04 Optimal pH
3.5 – 5.5
05 Optimal Temperature
40°C – 55°C
06 Appearance
Clear amber liquid / light brown powder
07 Source
Aspergillus niger
08 Shelf Life (Liquid)
12 months (refrigerated, sealed)
09 Shelf Life (Powder)
24 months (cool & dry, sealed)
10 Packaging (Liquid)
1 L / 5 L / 25 L
11 Packaging (Powder)
1 kg / 5 kg / 25 kg
12 MOQ
1 L (liquid) / 1 kg (powder)
13 Certifications
ISO 9001, HALAL, KOSHER, Food Grade
Applications
PME enables targeted pectin modification to control cloud, viscosity, texture, gel structure, and clarification across beverage, sauce, and puree manufacturing.
Citrus Juice Cloud Stability
De-esterifies pectin in orange and grapefruit juice to help control cloud stability—reducing unwanted settling or excessive clarification.
Learn more →Tomato Paste & Ketchup
Promotes calcium-pectin gel formation to increase viscosity and consistency—helping reduce water separation in thicker sauces like tomato paste and ketchup.
Vegetable Firmness Retention
Applied in pre-treatment of sliced vegetables and fries; PME with calcium enhances firmness retention during thermal processing.
Jam & Jelly Gelling
Controlled pectin de-esterification supports reliable gel set in low-sugar jam and jelly recipes, ensuring consistent structure during scale-up.
Wine & Cider Clarification
De-methoxylates pectin in wine and cider must to support faster settling, improved filterability, and clearer product appearance.
Fruit Puree Processing
Modifies pectin structure in mango, apple, and banana purees to achieve controlled viscosity and improved pumpability in processing lines.
Learn About Pectin Methylesterase (PME)
Industry guides covering process windows, supplier qualification, dosage, and applications — written for procurement and process engineers.
Application Of Pectin Methylesterase
Compare PME enzyme specs for juice processing: pH, temperature, dosage, assays, …
Pectin Lyase and Pectin Methylesterase Production by Penicillium citrinum
Troubleshoot PME enzyme production from Penicillium citrinum with dosage, pH, te…
Pectin Methylesterase And Polygalacturonase Pear Juice
Process guide for pectin methylesterase and polygalacturonase in pear juice: dos…
Pectin Methylesterase Application
Formulation guide for pectin methylesterase application in juice: dosage, pH, te…
Pectin Methylesterase for Juice Processing Formulations
B2B guide to pectin methylesterase for juice processing: formulation use, dosage…
Pectin Methylesterase In Orange Juice
Buyer guide to PME enzyme selection, dosage, validation, QC, and supplier qualif…
Why Source From Us
Frequently Asked Questions
Q1 What does PME (EC 3.1.1.11) do in fruit and vegetable processing?
PME de-esterifies pectin by removing methyl groups, changing its charge and enabling calcium-pectin interactions that influence cloud stability, viscosity, texture, and gel structure.
Q2 What are the recommended pH and temperature ranges for PME activity?
For optimal performance, operate PME between pH 3.5–5.5 and 40°C–55°C. Maintain these parameters for consistent processing outcomes.
Q3 How do I choose between PME liquid and PME powder?
Liquid (1,000 U/mL) suits direct dosing; powder (5,000–10,000 U/g) offers storage stability and batching flexibility. Choose based on dosing system and logistics.
Q4 Will PME improve cloud stability in citrus juice?
Yes—PME modifies pectin structure to influence juice cloud behaviour, supporting targeted stability or clarity in citrus juice manufacture.
Q5 How does PME help with jam, jelly, and low-sugar gelling?
PME performs controlled de-esterification of high-methoxyl pectin, enabling dependable gel formation in low-sugar jams and jellies during production.
Q6 How do we request a wholesale quote for PME?
Use the inquiry form below or email hello@mail.enzymevalue.com. Send the product (liquid 1,000 U/mL or powder 5,000–10,000 U/g), the quantity and pack size, your destination country and your application. Prices are quoted per order.
Certifications & Standards
Get a Free Sample & Quote
Share your application and volume requirements. Receive a free sample, COA, and competitive price quotation within 24 hours.
Years experience
Countries shipped
We have received your message. We will reply by email.