Typical dosage/1,000 kg of fruit
Many consumers demand oils that are free from preservatives.
This product helps you meet that demand.
Classical strain enzyme
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
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
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
By helping fruit pieces to hold their shape, this product delivers significant reductions in liquid loss. That boosts juice retention.
Improve rheological properties
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
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
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.