Enzymes for tropical fruits

Efficient degradation of fibrous materials

Enzymes for tropical fruits

Boost yields and optimize capacity

Enzymes play a key role in processing of tropical fruit juices. Our solutions efficiently degrade fibrous material in fruits such as mango and pineapple. That allows you to boost your yields and optimize your capacity. They can even deliver higher flux rates during ultra-filtration in pineapple juice processing.  

 

Easier handling in tropical and stone fruit processing 

Easier handling in tropical and stone fruit processing 

Our enzymes deliver rapid depectinization of tropical fruits like guava and papaya. The result is clear, stable juices and concentrates. They also rapidly reduce viscosity for easier handling in purée production. Our solutions are also effective in processing of purées and juices from stone fruits. These include apricots, peaches and plums.

Which solution is right for you?

Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.

Process step
Typical dosage/1,000 L of juice
Declared Activity
Preservative free
Classical strain enzyme
Improved strain enzyme
Mashing and clarification
100-200 ml
5000 PECTU/g
Pectinex® Ultra Tropical
More
Process step
Typical dosage/1,000 L of juice
Declared Activity
Preservative free
Classical strain enzyme
Improved strain enzyme
Process step
Typical dosage/1,000 L of juice
Declared Activity
Preservative free
Classical strain enzyme
Improved strain enzyme

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What could this mean for your business?

What could this mean for your business?

Do you want to learn more about our solutions for juice, fruit & vegetables production? Book a no-obligation meeting with a Novozymes representative.

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