Pectin Lyase
This is what the ingredient is.
Pectin lyase (pectinase) is an enzyme that breaks down pectin, used in fruit juice clarification.
Here is why it shows up on the label.
Clarifies fruit juices and wines by breaking down pectin haze. Increases juice yield from fruits.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. European food agencies allow it. as processing aid. It is permitted in many countries worldwide.
Here is what research has found.
Natural enzyme from fungi. Used in food processing for decades. Removed during filtration.
Here are a few things worth knowing.
Generally safe. Processing aid not present in final product. No consumer concerns.
Sources
- FDA GRAS List
- EFSA Scientific Opinion
- Journal of Food Engineering
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.