果物加工酵素

当社の各種フルーツ加工酵素は、ジュース、ネクター、ピューレ、スライスを作る際に、フルーツからより多くのものを抽出するのに役立ちます。ジュースの量が増えると透明度が増し、加工が速くなり、フルーツの密度が増し、色が鮮やかになりますが、これは世界中の消費者が当社の使いやすいフルーツ酵素から享受しているメリットのほんの一部にすぎません。

We have achieved this by processing fruits naturally, preserving the taste and nutritional value of your product – minimizing not only your costs but also waste and energy consumption.

私たちは、リンゴなどの果物からより多くのジュースを搾るお手伝いをします。これは、お客様の利益と環境の両方に良いことです。

You can use our enzymes to de-pectinate fruit juice and produce a clear, bright product – for example, apple juice, with faster filtration and less resistance.

Juice clarification is highly dependent on the flocculation of solids with complete separation of the remaining soluble pectin and other colloidal particles such as starch – this is exactly what our enzyme does.

One of the keys to optimizing fruit juice production is processing speed. Our fruit processing enzymes help you achieve faster processing – and this is especially true for fresh fruit and vegetables with a short shelf life. This is particularly important.

Our fruit processing enzymes extract more natural color from the fruit – especially the peel – to produce a brighter juice, and at the same time, the stability of your juice products is completely maintained. The benefits for you are to create products that consumers find more attractive and reduce waste.

果物加工用酵素製品