# Pectin Methylesterase (PME)

> High-activity Pectin Methylesterase (PME) enzyme for industrial pectin control in juice, tomato, jam, wine, cider, and puree production. Food grade, competitive pricing, and low MOQ. Request a free sample or quote today.

## About
Pectin Methylesterase (PME) is available from enzymevalue.com — an industrial enzyme supplier.
Contact: inquiry@enzymevalue.com

## Applications
- Citrus Juice Cloud Stability: De-esterifies pectin in orange and grapefruit juice to help control cloud stability—reducing unwanted settling or excessive clarification.
- 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.

## Specifications
- Enzyme Name: Pectin Methylesterase (PME) (EC 3.1.1.11)
- Activity (Liquid): 1,000 U/mL
- Activity (Powder): 5,000–10,000 U/g
- Optimal pH: 3.5 – 5.5
- Optimal Temperature: 40°C – 55°C
- Appearance: Clear amber liquid / light brown powder
- Source: Aspergillus niger
- Shelf Life (Liquid): 12 months (refrigerated, sealed)
- Shelf Life (Powder): 24 months (cool & dry, sealed)
- Packaging (Liquid): 1 L / 5 L / 25 L
- Packaging (Powder): 1 kg / 5 kg / 25 kg
- MOQ: 1 L (liquid) / 1 kg (powder)
- Certifications: ISO 9001, HALAL, KOSHER, Food Grade

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