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.

Citrolase® CLEAR Citrolase® CLEAR is a liquid highly concentrated pectolytic preparation for complete degradation of pectin in citrus juices and liquid extracts from citrus fruits. Its exceptional acid stability makes it perfectly suitable for the clarification of low pH citrus juices.

Citrolase® ESO Citrolase® ESO is a liquid highly concentrated enzyme preparation to increase citrus oil yield during extraction from citrus juices and citrus extracts.

Citrolase® NC Citrolase® NC is a liquid, highly concentrated enzyme preparation. This special enzymatic complex is primarily employed for improved juice yield and juice quality with the extraction of citrus peels and can equally be applied for accelerated viscosity reduction in citrus extract juices.

Citrolase® PEELING Citrolase® PEELING is a liquid, highly concentrated enzyme preparation for fruit pretreatment during the peeling of orange fruits (or similar fruits) prior to vacuum infusion.

Citrolase® TF CLEAR Citrolase® TF CLEAR is a liquid, highly concentrated enzyme preparation for complete degradation of pectin and further polysaccharides in mashes and juices from tropical fruits. Due to multiple valuable side activities it is particularly suitable for the clarification of tropical fruit juices.

Citrolase® TF CLOUDY Citrolase® TF CLOUDY is a liquid, concentrated enzyme preparation. This special enzyme complex is predominantly applied to improve the processing properties of tropical fruits when producing cloud-stable juices.

Citrolase® TS Citrolase® TS is a liquid highly concentrated pectolytic preparation to increase juice yield in citrus pulp and citrus core processing.

Citrolase® V-LG Citrolase® V-LG is a liquid, highly concentrated pectolytic enzyme preparation for viscosity reduction in cloud-stable citrus juices and liquid extracts in citrus processing.

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.

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

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