Fruit juice production has never been more competitive. Global trade and rising economic pressure on producers make it paramount to achieve high yields and throughputs. Enzymes are an important tool to manage this, both in the first mashing and, to an even greater degree, with a second extraction. Enzymes allow producers to get more out of their expensive fruit and achieve a more sustainable production process. Starch, Pectins, Hemicelluloses, Celluloses, Proteins Degradation of these substances is only possible by using enzymes. Enzymes is the only processing aid which can be used several times in the juice making process
1. Several applications: mashing, clarification, filtration and enhancing healthy substances
2. Useful for most of vegetable and fruit juices
Benefits of enzymes in juice & Vegetable processing
• Higher capacity with press or decanter
• Less pomace and less cost for disposal
• Improved decanter or press operations (discharge, cleaning)
• Reduced or no-water use for extraction
• Increased juice yields due to easier separation of liquids and solids
pectin methylesterase enzyme derived from a selected strain of Aspergillus niger. It is used for increasing the firmness of fruits in fruit preparations. Pectin methyl esterase (PME) is an enzyme that plays a significant role in fruit juice clarification by de-esterifying pectin, a complex carbohydrate found in plant cell walls. This de-esterification process, where methyl groups are removed from pectin, leads to the formation of charged regions that can then bind with calcium ions. This interaction between pectate (de-esterified pectin) and calcium results in the formation of a gel-like structure, which aids in the precipitation and settling of cloud particles, ultimately leading to a clearer juice. Firm fruit concept involves the application of Pectin methylesterase to whole fruit, fruit pieces or fruit purée during processing into fruit preparation or fruit sauce. It generates a demethylation of fruit pectin and thereby improving the firmness, consistency and identity of fruit pieces.
Pectinase Liquid concentrate is pectinase enzyme concentrate specifically developed to make formulations for various applications of juice and wine processing such as Extraction, Clarification, Color Extraction, Filtration, etc. Pectinase enzymes are crucial for fruit juice clarification because they break down pectin, a complex carbohydrate that contributes to cloudiness and viscosity in juices. Benefits: • improve juice clarity • increase juice yield • reduce undesirable turbidity and viscosity