Enzýmy na spracovanie ovocia

Náš sortiment enzýmov na spracovanie ovocia vám pomôže získať viac z ovocia pri príprave štiav, nektárov, pyré, rezov. Viac šťavy, ktorá sa stáva transparentnejšou, rýchlejšie spracovanie, hustejšie ovocie a jasnejšie farby v žiadnom prípade nie sú úplným zoznamom výhod, ktoré si spotrebitelia na celom svete užili z našich ľahko použiteľných ovocných enzýmov.

We have achieved this by processing fruits naturally, preserving the taste and nutritional value of your product – minimizing not only your costs but also waste and energy consumption.

Môžeme vám pomôcť získať viac šťavy z ovocia, ako sú jablká, čo je dobré pre vaše zisky a dobré pre životné prostredie.

You can use our enzymes to de-pectinate fruit juice and produce a clear, bright product – for example, apple juice, with faster filtration and less resistance.

Juice clarification is highly dependent on the flocculation of solids with complete separation of the remaining soluble pectin and other colloidal particles such as starch – this is exactly what our enzyme does.

One of the keys to optimizing fruit juice production is processing speed. Our fruit processing enzymes help you achieve faster processing – and this is especially true for fresh fruit and vegetables with a short shelf life. This is particularly important.

Our fruit processing enzymes extract more natural color from the fruit – especially the peel – to produce a brighter juice, and at the same time, the stability of your juice products is completely maintained. The benefits for you are to create products that consumers find more attractive and reduce waste.

Enzýmy na spracovanie ovocia