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Fruit Juice Industry

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Enzyme Solutions for Large-Scale Juice Production

In industrial juice manufacturing, efficiency, quality, and cost control are essential. Our food-grade enzyme formulations are engineered to help commercial fruit processing units maximize juice yield, improve clarity, and enhance Flavors while meeting clean-label production standards.

Key Applications in Juice Processing:

  • Juice Extraction 
  • Juice Clarification 
  • Viscosity Reduction 
  • Flavour Release

Benefits for Juice Manufacturers:

  • Higher yield & reduced waste
  • Improved clarity without synthetic clarifier
  • Faster processing and reduced downtime
  • Natural, non-GMO, clean-label compliant
  • Consistent quality despite raw material variation 

Compatible Fruit Categories

  • Pome Fruits 
  • Citrus Fruits 
  • Berries 
  • Stone Fruits
  • Compatible Fruit Categories
  • Tropical Fruits

Commercial Fruit Processing Units:

  • Large-scale juice factories
  • Fruit concentrate manufacturers 
  • Canning & bottling facilities 
  • Frozen fruit preparation facilities (IQF berries, diced tropical fruits)
  • Jam, jelly & preserves manufacturing units
  • 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.

ENZYME USED IN INDUSTRY

Lipases

Proteases

Cellulases

Amylases

Pectinase

Laccases

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