Pectin methyl esterase, Liquid

Novoshape®

With Novoshape® you can maximize your use of fruit raw material to meet targeted fruit content. 

 
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Description Details

With Novoshape® you can maximize your use of fruit raw material to meet targeted fruit content. 

Typical dosage/1,000 kg of fruit
1.0-1.5ml

Declared Activity
8.7 PEU/g

Preservative free
Yes

Many consumers demand oils that are free from preservatives.
This product helps you meet that demand.

Classical strain enzyme
No

This product is made by fermentation of microorganisms. These microorganisms aren’t modified by biotechnology. Neither are they present in the final product.

Improved strain enzyme
Yes

This product is made by fermentation of a microorganism. The microorganism is characterized as self-clone according to the EU definition. It is not present in the final product. 

Higher yield of good quality fruit
Yes

When fruit pieces lose their integrity, they become smaller, generate pulp and lose juice.  This product de-esterifies the fruit’s own high-methylated pectins, increasing their calcium sensitivity. That allows a three-dimentional gel matrix to form. This matrix holds the fruit pieces' shape for improved quality and less liquid loss.

Increased juice retention
Yes

By helping fruit pieces to hold their shape, this product delivers significant reductions in liquid loss. That boosts juice retention.

Improve rheological properties
Yes

This product improves firmness in a range of thermally-processed fruits. This improvement is measurable both in TA compression tests and visual comparisons.

Fewer texturants needed
Yes

Texturants help fruit maintain integrity through harsh processes such as heating and freezing. This product works with the pectin and minerals naturally present in fruits, and any added minerals. That means you get improved texture and shape with fewer texturants.

Organoleptic properties preserved
Yes

Processing may cause undesirable changes in product's sensory attributes. This product ensures that your end products have the organoleptic qualities that appeal to consumers.

 

 

 

Which product 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.

Typical dosage/ 1,000 kg of fruit
Declared Activity
Preservative free
Classical strain enzyme
Improved strain enzyme
Higher yield of good quality fruit
Increased juice retention
Improved rheological properties
Fewer texturants needed
Organoleptic properties preserved
1.0-1.5 ml
8.7 PEU/g
Novoshape®
Typical dosage/ 1,000 kg of fruit
Declared Activity
Preservative free
Classical strain enzyme
Improved strain enzyme
Higher yield of good quality fruit
Increased juice retention
Improved rheological properties
Fewer texturants needed
Organoleptic properties preserved
Typical dosage/ 1,000 kg of fruit
Declared Activity
Preservative free
Classical strain enzyme
Improved strain enzyme
Higher yield of good quality fruit
Increased juice retention
Improved rheological properties
Fewer texturants needed
Organoleptic properties preserved
How to use

This product is active across a wide pH range, making it suitable for a wide range of fruits. These include strawberries, raspberries, citrus fruits and stone fruits. It also has a wide temperature range making it suitable for both cold and warm firming processes. 

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