Juices and fruits
The main enzymatic solutions that we have for the fruit and juice sector are the following:
Pectolisin
Enzymatic preparation of fungal pectin lyase. PECTOLISIN allows the reduction of the viscosity due to the degradation of the pectin without the need for prior deesterification.
FirmizYM
Enzymatic preparation of fungal pectinmethylesterase, which causes demethylation of pectin naturally present in fruits and vegetables. The main benefits of using FIRMIZYM are as follows:
- Increase in the yield of the products by reducing the weight losses produced during their processing.
- Improves the quality and presentation of the product by giving it greater firmness and integrity.
- Increases juice retention.
- Increase in the viscosity of fruit and vegetable purees.
- Improves rheological properties.
Do you need anything else?
We have other enzymatic solutions made according to our customer’s needs.
You want to know more?
Please fill out this form and we will contact you.
You want to know more?
Please fill out this form and we will contact you.
