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® 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.
Fructamyl® HT Complete starch degradation with amyloglucosidase and alpha-amylase.
Fructamyl® HT-300 Complete starch degradation with amyloglucosidase and alpha-amylase.
Fructamyl® FCT Cold clarifying amylase for the degradation of starch and dextrins; prevention of filamentous cloudiness.
Fructamyl® FHT Hot clarifying amylase for the degradation
of starch and dextrins; prevention of filamentous cloudiness.
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.
