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.
角切りトマトを塩化カルシウムで加工すると硬さは増しますが、コストが上昇し、金属臭も発生し、ラベルに塩化カルシウムを原材料として明記する必要があります。当社の酵素製品は、トマト加工品に含まれる天然塩化カルシウムを置き換えることができ、カルシウム塩含有量を1/3に減らすことができます。これにより、味が良くなり、より健康的になります。
