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Removing pulp from fruit juice yields a lean, vibrant flavored juice. And for an effervescent juice, getting rid of the thick pulp keeps the sparkling juice from becoming foamy. But why does the pulp stay suspended in the first place? The answer is pectin.Pectin is a fundamental building block of all terrestrial plants; it&#39;s a component of every cell wall and it also acts as a glue that binds neighboring cells together. Pectin is remarkably good at thickening a liquid and keeping the fragments of plant tissue suspended. If you&#39;re patient, gravity will eventually cause pulp to settle, but the wait can be very long indeed.An easy solution is to break the pectin down, which is exactly what the enzyme pectinase does. Adding this enzyme to a pectin-thickened juice and allowing it time to work is all that you need to do. As the pectin breaks down, gravity wins and the suspension of pulp breaks down. At this point you can easily decant the juice through filter paper to collect the pectin-free juice. Or, if you have a centrifuge, you can speed gravity by giving the treated juice a quick spin to get the job done.