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.
Kuubikuteks lõigatud tomatite töötlemine kaltsiumkloriidiga võib parandada tugevust, kuid see suurendab kulusid ja tekitab metallilõhna ning etiketil on vaja märkida kaltsiumkloriid koostisosana. Meie ensüümtooted võivad asendada tomatiga töödeldud toodetes looduslikku kaltsiumkloriidi, vähendades kaltsiumisoola sisaldust 1/3-ni. See muudab maitse paremaks ja on tervislikum.
