The juices from a wide variety of fruits & vegetables such as apples, pears, carrots, mango and berries can be extracted to produce natural beverages.

The processes used vary considerably depending on the type of fruit / vegetable, its age and maturity.  In general, extraction of fruit and vegetables juice involves maceration followed by pressing or decanting to separate the juice from the solids.

Enzymes can play a key role in these processes improving yield, filtration, clarity and stability of the juice.

Pectinase 444L promotes improved juice yield, full flavour recovery and rapid clarification of the juice.  It can be added either to the pulp or juice to provide controlled disintegration and rapid reduction in viscosity.

Pectinase 62L is used to improve the yield from pressed fruit pulp by breaking down pectins and can be used to clarify juice.  It demonstrates excellent stability at low pH and is particularly suited for processing high-acidity fruit.

Pectinase 714L is specifically used in red berry juice production to improve the yield whilst the colour is retained in the juice.  Its excellent stability at low pH typical of these processes makes it suitable for red berry processing.

Likewise, enzymes can be used in the peeling of fruits to provide a gentler and less intensive process than mechanical peeling.

Pectinase 162L contains a unique blend of pectinases with a moderate maceration index specifically designed for the peeling of citrus fruits.  This enzymatic treatment is less likely to damage the fruit resulting in the segments with increased visual appeal and lower losses.  Pectinase 162L is ideal for use in the production of florida cocktail and other fresh citrus salads.