Pectinex Ultra SP-L - The Kitchen Lab

Pectinex is a specialized enzyme that breaks down pectin structures. It is typically used in juice production or to clarify liquids from fiber. Pectinex has several unique applications in modern and molecular gastronomy and mixology. It can be used to peel and fillet citrus fruits without using a knife for a perfect result. It can also be used to remove pectin from fruit juices and ciders to improve filtration and flavor.

Use:
To peel fruit pieces: Place/submerge 250 g of fruit pieces (e.g. orange slices) in 250 ml of water and add 2.5 ml of Pectinex. Stir the mixture and cover the container so that it is airtight. Set in the fridge for 48 hours or cook sous vide at 40°C for 30 minutes. Remove the segments from the mixture and serve.

To remove pectin from fruit juice: Add 2.5 ml of Pectinex to 1,000 ml of fruit juice (0.25%). Rest for 20 minutes at room temperature. Strain through a strainer.

Storage: Store in dry, cool conditions and out of direct sunlight. Use within 1 month of opening and store opened package in the refrigerator.

Ingredients: Glycerol, water, polygalacturonase, potassium chloride, pectin lyase.