The addition of hydrogen peroxide is an efficient method to inhibit the growth of microbial contaminants (bacterial and fungal) present in drinking water, milk, or juice. This technique is not commonly applied in Poland, but it is allowed in many countries provided that the hydrogen peroxide added to the product is completely removed from it prior to its release for consumption or for further processing. A rapid method of removing hydrogen peroxide could be the use of a catalase enzyme. In order to make it possible to repeatedly use that enzyme preparation and to easily separate it from the reaction mixture, it was suggested to immobilize the catalase in alginate capsules. The potentiality of using the produced preparation for H₂O₂ removal was analyzed through adding it to various liquids: water, milk, and vegetable juices. The stability of the preparation was determined under the process conditions (11 and 24°C) and at a temperature for storing the preparation (4 °C). The values of the kinetic equation constants, determined in the buffers of a given pH value, were verified through the analyses of the above named liquids. Based on the kinetic parameters, the processing conditions were determined for a planned process efficiency. A batch process including separation on sieves was proposed. The time of individual process charges was given. In the case of decreasing the process temperature to 11°C, the reaction time must be significantly longer; however, the number of performed charges (because of the maintained activity of the preparation) balances the effect of a longer process time. Performing the reaction at a lower temperature is also valid in the case of keeping the medium being purified under the refrigeration conditions, which is usually the case. A temperature of 11°C is the lowest value, at which the enzyme applied is active.