Any fruit or vegetable being used to produce a juice, beer or other beverage undergoes a complex process before the juice is suitable for the consumer. Large quantities of fruit and vegetables produce very high levels of waste that are costly to get rid of. This is due to the presence of cellulases and fibrous material that is difficult to breakdown. Therefore, using an enzyme in the process to ensure that as much juice as possible is extracted is recommended. More juice, less waste means more profit for the manufacturer. Enzymes can be used early on in the process e.g. pectinases, cellulases, ferulic acid esterases and hemicullulases.
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