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Enzymes for juice yield improvement, clarification
Post-haze forms in juice concentrates over time because of residual pectin and starch. By fully degrading them, our enzymes deliver clear, stable juices and concentrates. They also increase flux rate during cross-flow filtration of juice. This leads to faster clarification.
can either be processed into clear concentrated juice or concentrated puree.
Benefits :
1. In the case of clear juice, rapid reduction in cviscosity and depetinization.
2. In the case of puree production, rapid reduction in viscosity, resulting in easier handling.
3. Stable juices and concentrates.
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