Fruit Juice Industry

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enzymes are an integral component of modern fruit juice manufacturing and are highly suitable for optimising processes. Their main purposes are: increase extraction of juice from raw material, increase processing efficiency (pressing, solid settling or removal), and generate a final product that is clear and visually attractive.

Improved extraction: Enzymes such as pectinase can break down the pectin in fruit cell walls, making it easier to extract juice from the fruit.
Increased yield: Enzymes can help to extract more juice from the same amount of fruit, increasing the yield and reducing waste.
Improved clarity: Enzymes such as protease can break down proteins that cause haze in juice, resulting in a clearer product.
Enhanced flavour: Enzymes such as cellulase can break down cell walls and release flavour compounds, resulting in a more flavorful juice.
Longer shelf life: Enzymes such as catalase can reduce the levels of hydrogen peroxide in juice, which can cause spoilage and reduce shelf life.

Fruit Juice Industry

ENZYME USED IN INDUSTRY

Lipases

Proteases

Cellulases

Amylases

Pectinase

Laccases

Enzymes

Probiotics

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