Enzymatisation

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.

Vegazym P-CS A liquid, highly concentrated pectolytic special enzyme for the treatment of vegetable mashes in the production of vegetable juices and concentrates rich-in-extract.

Vegazym HC A liquid, highly concentrated special enzyme for the treatment of vegetable mashes in the production of cloud-stable vegetable juices and concentrates, as well as for universal liquefaction of vegetable raw materials.

Vegazym M Treatment of juices rich in colloids. Production of cloud-stable juices and purees from fruits and vegetables.

Vegazym P A liquid, highly concentrated pectolytic special enzyme for the treatment of vegetable mashes in the production of cloud-stable vegetable juices and concentrates.

Fructozym® P Pectin and araban degradation in fruit juice.

Fructozym® P6-L Pectin and araban degradation in fruit juice.

Fructozym® Color Production of colour intensive and stable coloured juices.

Oleazym P2 A liquid, highly concentrated pectinase preparation for the maceration of olives in oil processing.

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® MA Treatment of fresh and stored pome fruits; increased yield and capacity.