Pectin Methylesterase (PME) Pectin Methylesterase (PME) (EC 3.1.1.11) — Industrial Pectin De-esterification
High-activity PME for precise pectin de-esterification in fruit and vegetable processing. Maintains viscosity, gel strength, texture, and clarification by modifying pectin charge and calcium binding. Operates optimally at pH 3.5–5.5 and 40°C–55°C. Available in clear amber liquid or light brown powder with activities of 1,000 U/mL (liquid) and 5,000–10,000 U/g (powder). MOQ 1 L (liquid) / 1 kg (powder). Ships worldwide.
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.
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.
Certifications & Standards
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