High-activity PME for controlled de-esterification of pectin in fruit and vegetable processing. Helps manage cloud stability, viscosity, texture, gel formation, and clarification by adjusting pectin charge and calcium-pectin interactions. Works best within pH 3.5–5.5 and 40°C–55°C. Clear amber liquid / light brown powder. Activity 1,000 U/mL (liquid) or 5,000–10,000 U/g (powder). MOQ 1 L (liquid) / 1 kg (powder). Ships worldwide.
ISO 9001 certified
Pectin Methylesterase (PME) (EC 3.1.1.11)
1,000 U/mL
5,000–10,000 U/g
3.5 – 5.5
40°C – 55°C
Clear amber liquid / light brown powder
Aspergillus niger
12 months (refrigerated, sealed)
24 months (cool & dry, sealed)
1 L / 5 L / 25 L
1 kg / 5 kg / 25 kg
1 L (liquid) / 1 kg (powder)
ISO 9001, HALAL, KOSHER, Food Grade
PME de-esterifies methyl groups on pectin to tune its functionality—supporting cloud control, viscosity development, texture retention, gel setting, and faster settling/clarification across juice, tomato, jam, wine, and puree processing.
De-esterifies pectin in orange and grapefruit juice to help control cloud stability—reducing unwanted settling or excessive clarification.
Promotes calcium-pectin gel formation to increase viscosity and consistency—helping reduce water separation in thicker sauces.
Used as a pre-treatment for cut vegetables and fries before blanching; PME + calcium supports firmer texture through heat processing.
Enables controlled de-esterification of high-methoxyl pectin for reliable gel set in low-sugar jam and jelly formulations.
De-methoxylates pectin in wine and cider must to support faster settling, improved filterability, and clearer appearance.
Modifies pectin structure in mango, apple, and banana purees to achieve controlled viscosity and improved pumpability.
PME de-esterifies pectin by removing methyl groups, changing pectin charge and enabling calcium-pectin interactions that influence cloud stability, viscosity, texture, and gel formation.
For best performance, use PME at pH 3.5–5.5 and 40°C–55°C. Adjust your process conditions to stay within these ranges for consistent results.
Liquid (1,000 U/mL) is convenient for direct dosing and pilot runs, while powder (5,000–10,000 U/g) is ideal for cool, dry storage and batch flexibility. Select based on your dosing system and logistics.
Yes—by tuning pectin de-esterification, PME can help control cloud behavior in orange and grapefruit juice, supporting reduced unwanted settling or over-clarification.
PME enables controlled de-esterification of high-methoxyl pectin, helping achieve proper gel set in low-sugar formulations by supporting the right pectin structure for consistent texture.
Certifications & Standards
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