Enzimas de Processamento Vegetal

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.

Processar tomates em cubos com cloreto de cálcio pode melhorar a firmeza, mas aumenta os custos e produz um odor metálico, sendo necessário especificar o cloreto de cálcio como ingrediente no rótulo. Nossos produtos enzimáticos podem substituir o cloreto de cálcio natural em produtos processados de tomate, reduzindo o teor de sal de cálcio para 1/3. Isso proporciona um sabor melhor e é mais saudável.