28th October 2015Back
The demand for processed fruit & vegetable products has been growing steadily for the past five years. This is partly due to the increasing prices of fresh fruit and vegetables, along with increased importance placed on a healthier lifestyle, leading consumers to look for healthier food and drink options without the added time of preparing from fresh e.g. fruit juices, smoothies, soups and healthy ready meals.
Enzymes play an important role in fruit and vegetable processing and can not only save processors time and money, but also help them improve the quality of their products. Enzymes are used for a variety of reasons including increasing yield, reducing filtration problems, increasing factory throughput, reducing waste or improving the quality of the final product. For example, without the use of enzymes carrot juice manufacture would take longer, use more energy and produce more waste; so the non-enzymatic process would be economically unviable and environmentally unfriendly.
Juices are not the only products that can be improved with enzymes. Wine, fruit salad, beer, fruit preparations, sauces, botanical extracts, natural colours etc. are all natural products that are made with the assistance of enzymes.
Biocatalysts manufacture a wide range of enzymes for fruit & vegetable processing, some of which are mentioned below:
- Pectinase 872L – Improves fruit and vegetable firmness without problematic side activities
- Depol 670L – Maximises maceration of botanical tissue
- Pectinase 62L – Improves production of high quality apple and pear juice
- Glucose Oxidase 789L – Extends shelf life of drinks by oxygen removal
For more information on the use of enzymes for fruit and vegetable processing, download one of our technical bulletins:
The Use of Enzymes in Fruit Juice and Cider Processing. Download Now!
The Use of Enzymes in Vanilla Extraction. Download Now!
The Use of Enzymes in Carrot Processing. Download Now!
The Use of Enzymes in Improving Fruit Firmness. Download Now!