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.
Memproses tomato yang dipotong dadu dengan kalsium klorida boleh meningkatkan ketegasan, tetapi ia meningkatkan kos dan menghasilkan bau logam, dan adalah perlu untuk menentukan kalsium klorida sebagai ramuan pada label. Produk enzim kami boleh menggantikan kalsium klorida semula jadi dalam produk yang diproses tomato, mengurangkan kandungan garam kalsium kepada 1/3. Ini menjadikan rasa lebih baik, dan lebih sihat.
