ENZYMES ONLY CAN DO THIS WORK
All fruits and vegetables contain a variety of high molecular weight substrates that can interfere with the juice extraction process and clarification:
- STARCH
- PECTINS
- HEMICELLULOSE
- CELLULOSE
- PROTEIN
DESTRUCTION OF THESE SUBSTRATES IS POSSIBLE ONLY BY MEANS OF ENZYMES!
Proteins / tannins can be precipitated (using bentonite, gelatin, kieselguhr, etc.) and removed
SOLUTIONS FOR ALL KINDS OF FRUITS AND VEGETABLES IN THE JUICE SEGMENT
Enzymes are the only component that can be used several times during the manufacturing process. “The basis of juice production” Several areas of application:
- Pulp processing
- Lightening
- Filtration
Suitable for all fruits and vegetables.
DELIVING ADVANTAGES TO ...
Whatever step we make in the production of juice, enzymes add economic and quality benefits to juice producers:
- Increase juice output and capacity
- The increase in the process of clarification and stabilization
- Improved filtering
- Benefits for preserving components such as beta-carotene, etc.