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.
Mengolah tomat potong dadu dengan kalsium klorida dapat meningkatkan kekencangan, tetapi akan meningkatkan biaya dan menghasilkan bau logam, dan kalsium klorida perlu dicantumkan sebagai bahan pada label. Produk enzim kami dapat menggantikan kalsium klorida alami dalam produk olahan tomat, mengurangi kandungan garam kalsium hingga 1/3. Hal ini menghasilkan rasa yang lebih enak, dan lebih sehat.
