According to the current legal interpretation (§ 2 and § 5 LMBG = German law on foodstuffs and commodities) enzymes are no food additives but processing aids, which means, enzymes do not require separate labelling when applied in the production of fruit juice or concentrate. The German fruit juice regulation and the EU-directive allow the use of pectolytic, proteolytic and amylolytic enzymes. In addition the directions for vegetable juices permit to introduce cellulolytical activities.
Fructozym® EC Color A liquid, highly concentrated pectolytic enzyme
preparation for making colour-intensive juices. The colouring matter
is rapidly extracted from the mash and is preserved in the juice in
stable form.
Fructozym® Color Production of colour intensive and stable coloured
juices.
Fructozym® P Pectin and araban degradation in fruit juice.
Fructozym® P6-L Pectin and araban degradation in fruit juice.
Fructozym® BE Pectin degradation in colloid-containing
coloured juices.
Fructozym® FLUX A liquid, concentrated pectolytic enzyme for high filtration and stability requirements. Treatment of juices rich in colloids.
Fructozym® UF A liquid, concentrated pectolytic enzyme to increase the flux rate and prevent foam formation in juice.
Fructozym® MB Treatment of fruit mashes and fruit
juices to produce colour-intensive, pulpy coloured juices.
Vegazym M Treatment of juices rich in colloids. Production of cloud-stable juices and purees from fruits and vegetables.
