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.
Kubiņos sagrieztu tomātu apstrāde ar kalcija hlorīdu varētu uzlabot stingrību, taču tas palielina izmaksas un rada metālisku smaržu, un uz etiķetes ir jānorāda kalcija hlorīds kā sastāvdaļa. Mūsu fermentu produkti var aizstāt dabisko kalcija hlorīdu tomātu pārstrādes produktos, samazinot kalcija sāls saturu līdz 1/3. Tas uzlabo garšu un ir veselīgāks.
