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Joenos Anti-Gelling Agent, 1 Liter Enzyme Preparation for Pectin Breakdown in Fruit Mashes

€28,14
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Maischewerk Produktszene
  • Maischewerk Produktszene
  • Maischewerk Produktszene
Joenos Anti-Gelling Agent, 1 Liter Enzyme Preparation for Pectin Breakdown in Fruit Mashes

Joenos Anti-Gelling Agent, 1 Liter Enzyme Preparation for Pectin Breakdown in Fruit Mashes

€28,14 €28,14/L

Price incl. VAT, plus shipping

LEGAL GUARANTEE Minimum two-year legal guarantee protection for goods sold in the European Union. Consumers can claim their rights under the legal guarantee of conformity, for example if goods: do not match the description; do not function as intended. Sellers are liable for any lack of conformity which existed when the goods were delivered, and which becomes apparent within the legal guarantee period. Sellers in such a situation are required to offer: free repair or free replacement; in some cases, a price reduction or full reimbursement. Some countries have a longer legal guarantee period. For second-hand goods, a shorter period may apply, but not less than one year. For more information on your rights in a specific country, scan the QR code below or ask the seller. europa.eu/youreurope/guarantees What to do if you receive non-conforming goods: 1 Contact the seller as soon as possible to report the issue; 2 Provide proof of purchase, such as a receipt, invoice, or bank statement. Sellers and producers may also offer commercial guarantees, which apply independently from the legal guarantee. For example, you may see this GARAN label representing a commercial guarantee of durability offered by the producer at no additional cost and covering the entire good.

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Prices incl. VAT, plus shipping

Fruit mashes are often hard to press because pectins and mucilage bind the juice. The anti-gelling agent is an enzyme preparation that breaks down exactly these substances: you add it to the mash after crushing the fruit, stir it in well and let it act while covered. After that the mash releases its juice far more easily; with low-juice fruits you can add some water as well.

Contact time and temperature go hand in hand: at about 20 °C expect around 10 hours, at 30 °C about 5 hours; below 10 °C hardly anything happens, and above 55 °C the enzyme is destroyed. Depending on the fruit, the dosage is between 1 and 3 g per kg of mash, with details as per the package instructions. The agent is preserved with benzoic acid, permitted for private use only and should be used up promptly once opened.

  • Contents: 1 liter anti-gelling agent
  • Suitable for: juicing fruit mashes
  • Application: stir in after milling, leave the mash covered to stand
  • Dosage: depending on the fruit, 1 to 3 g per kg of mash
  • Brand: Joenos

Hazard information

GHS08 – Health hazardGHS07 – Exclamation mark (irritation)

Signal word: Danger · Enzyme preparation (pectinase), preserved with benzoic acid

  • H315 Causes skin irritation.
  • H319 Causes serious eye irritation.
  • H334 May cause allergy or asthma symptoms or breathing difficulties if inhaled.
  • H335 May cause respiratory irritation.
  • P280 Wear protective gloves/protective clothing/eye protection/face protection.
  • P302+P352 IF ON SKIN: Wash with plenty of soap and water.
  • P304+P340 IF INHALED: Remove person to fresh air and keep comfortable for breathing.
  • P305+P351+P338 IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.

In an emergency: What to do after contact with skin, eyes or airways →

Labeling in accordance with CLP Regulation (EC) No 1272/2008, based on manufacturer information.

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