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.
다진 토마토를 염화칼슘으로 가공하면 단단함을 개선할 수 있지만 비용이 증가하고 금속 냄새가 나며 라벨에 염화칼슘을 성분으로 명시해야 합니다. 당사의 효소 제품은 토마토 가공 제품의 천연 염화칼슘을 대체하여 칼슘염 함량을 1/3로 줄일 수 있습니다. 이렇게 하면 맛이 더 좋아지고 더 건강해집니다.
