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.
Predelava na kocke narezanega paradižnika s kalcijevim kloridom bi sicer lahko izboljšala čvrstost, vendar zviša stroške in povzroči kovinski vonj, zato je treba kalcijev klorid navesti kot sestavino na etiketi. Naši encimski izdelki lahko nadomestijo naravni kalcijev klorid v predelanih paradižnikovih izdelkih, pri čemer se vsebnost kalcijeve soli zmanjša na 1/3. To naredi boljši okus in je bolj zdravo.
