Our vegetable processing enzymes help you create firmer vegetable products with higher yields. Whether processing tomatoes, onions, or carrots, our enzymes enable you to create tighter, more compact diced vegetables and greens, whether it’s They are used in soups, canned goods, or fast food to maintain their shape and appearance before processing. A more appetizing product and with a longer shelf life.
Thanks to the unique enzymes, the maceration process can be optimised and yields significantly increased, thus helping you to get more products from your vegetables. In addition, our enzymes increase the color intensity of vegetables – while always retaining their flavor and nutritional value.
Forarbejdning af hakkede tomater med calciumchlorid kunne forbedre fastheden, men det øger omkostningerne og producerer en metallisk lugt, og det er nødvendigt at angive calciumchlorid som en ingrediens på etiketten. Vores enzymprodukter kan erstatte naturligt calciumchlorid i tomatforarbejdede produkter, hvilket reducerer indholdet af calciumsalt til 1/3. Dette giver en bedre smag og er mere sundere.
