pectic enzyme
Also known as: pectinase
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Also known as: pectinase
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Pectic enzyme is beneficial primarily for its role in breaking down pectin, a complex carbohydrate found in plant cell walls. This can improve the digestion of high-fiber fruits and vegetables, potentially reducing gas and bloating. In food processing, it enhances the extraction of juice and beneficial compounds like antioxidants from fruits.
Per 100g, pectic enzyme typically contains about 340 calories, 2g of protein, 83g of carbohydrates, and 0g of fat. However, it's important to note that pectic enzyme is used in very small quantities, so its nutritional contribution to a meal or beverage is negligible.
Yes, pectic enzyme can aid digestion by breaking down pectin, a fiber that can be difficult for the human digestive system to process. This action can help reduce gas and bloating caused by undigested complex plant carbohydrates, and may support better nutrient absorption from plant-based foods.
Most commercially available pectic enzymes are derived from fungal sources, such as Aspergillus niger, through fermentation. This makes them suitable for both vegan and vegetarian diets, as they do not contain animal products.
Yes, pectic enzyme itself is naturally gluten-free. However, if you have a severe gluten allergy, always check the product label to ensure there are no cross-contamination warnings or added ingredients that might contain gluten.
While 100g of pectic enzyme contains 83g of carbohydrates, it is used in extremely small amounts (e.g., a fraction of a teaspoon per gallon of liquid). Therefore, its actual carbohydrate contribution to any food or beverage is negligible, making it generally suitable for keto or low-carb diets when used as directed.
pectic enzyme is a versatile ingredient found in cuisines around the world. With 340 calories per 100g and 2 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 1 recipes featuring pectic enzyme with step-by-step instructions.
Browse recipes →Pectic enzyme is widely used in the production of fruit juices, wines, and ciders. It breaks down pectin, which clarifies the liquid, increases juice yield, and improves filtration. It can also be used in making fruit purees or jams to achieve a desired texture.
Pectic enzyme should be stored in a cool, dry place, away from direct sunlight and moisture. For optimal potency and shelf life, refrigeration is often recommended, especially after opening. Always keep the container tightly sealed.
When stored properly, pectic enzyme typically has a shelf life of 1-2 years. Its potency may gradually decrease over time, but it generally remains effective. Always check the 'best by' or expiration date on the product packaging for specific guidance.
Pectic enzyme is generally recognized as safe (GRAS) for consumption. However, as with any enzyme or supplement, some individuals might experience mild digestive upset if consumed in very large quantities. Always follow recommended dosage instructions, especially when using it as a digestive aid.