WLN4600 Crystalzyme

Crystalzyme PMLX is a proprietary enzyme system produced by the controlled fermentations of non-genetically modified strains of Aspergillus niger and Trichoderma reesei. The enzyme system includes pectinases, cellulases, hemicellulases, and arabinase. Crystalzyme PMLX hydrolyzes and depolymerizes (breaks down) fruit and vegetable pectin and other selected complex polysaccharides. The food grade liquid contains no chemical preservatives.


1) To break down selected complex polysaccharides.
2) Reduces the viscosity of firbrous fruit and vegetable mashes, such as pumpkin

Crystalzyme PMLX is designed for the processing of milled fruit and vegetable mashes.  It contains standardized levels of pectinase, cellulase, and hemicellulase activities, and takes advantage of enzyme synergies to efficiently break down soluble and colloidal pectin, araban, and other selected complex polysaccharides.

Crystalzyme PMLS rapidly reduces the viscosity of fruit and vegetable mashes in maceration applications, enhancing solids separation employing centrifugal separation (decanter) equipment, increasing decanter and press efficiency and productivity, and increasing the release and recovery of soluble solids, and total juice yields.

• Does not contain anthocyanase activity; providing excellent color retention and stability.
• Extremely stable and efficient in the acidic environment of low pH fruits (pH 2.5-3.0).
• Compatible with typical juice processing temperatures, and is thermally stable up to 60°C (140°F).
• Standardized to ensure daily and seasonal process efficiencies, and cost/performance.
• A high activity, economic liquid formulation that is convenient and easy to use.
• Complies with FCC and FAO/WHO JECFA recommended specifications for food grade enzymes.
• OU Kosher.

In consideration of your process and processing conditions, conduct laboratory tests to establish and optimize use.
Initially evaluate Crystalzyme PMLX at:

• 0.25mls/pound of mash in press operations
• 0.5mls/pound of mash in decanter/centrifuge operations (23-113 mL/2,000 U.S. pounds).

These recommendations are based on a 120 minute maceration time at 10-20°C (50-68°F).  To ensure homogeneous enzyme distribution in the mash, add the enzyme at the mill or directly to the maceration tank during filling. Continuous mash agitation is recommended.

In general, a higher dose will be required for more acidic fruit mashes and juices (< pH 3.5) and a lower dose will be required for less acidic fruit mashes and juices (> pH 3.5). Also, a higher enzyme dose will be required when mash or juice temperatures are lower or when the maceration or depectinization time is decreased: 1) The rate of substrate (polysaccharide) hydrolysis is proportional to the enzyme concentration when reaction conditions are optimal and the substrate concentration is in excess. In such cases, doubling the enzyme dose will hydrolyze an equivalent quantity of substrate in one-half the time or twice the quantity of substrate in the same period of time. 2) Up to the temperature of enzyme denaturation and inactivation a higher enzyme dose will be required when process temperatures are lower or when the reaction time is decreased. In such cases, decreasing the process temperature 10°C (18°F) or shortening the reaction time one-half, will necessitate doubling the enzyme dose. Conversely, increasing the process temperature 10°C (18°F) or doubling the reaction time will decrease the enzyme dose one-half.

Effect of pH
Optimum Range: pH 3.5-4.5
Effective Range: pH 2.5-5.5

Crystalzyme PMLX is effective over the pH range common to fruits and vegetables (pH 3.0-5.0).  The enzyme system is stable and effective in the acidic environment of low pH fruits (pH 2.5-3.0), and is effective over a broad pH range (pH 2.5- 5.5). The enzyme system is rapidly inactivated below pH 2.0 and above pH 7.0.

Effect of Temperature
Optimum Range: 45-55°C (113-131°F)
Effective Range: 10-60°C (50-140°F)

Crystalzyme PMLX performance is flexible as a function of temperature. The enzyme system is effective at ambient temperatures [10-25°C (50-77°F)], and is thermally stable up to 60°C (140°F). The enzyme system is inactivated in approximately 15 minutes at 70°C (158°F) at pH 3.5, and instantaneously at pasteurization temperatures.

Sizes available: 1L, 10L, vials


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