Fruit Processing Enzymes
Whether you’re making a clear or cloudy juice, organic or functional products, purees or fruit bases. We can help you create healthy, high-quality products in the most efficient way.
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Hazyme® DCL
Chemical Name: Alpha amylase solution, Glucan 1,4-alpha-glucosidase (amylase) solution, Glycerol, Saccharose, Na benzoate, K sorbate
Developed especially for starchy apple and pear juice clarification.
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Klerzyme® 150
Chemical Name: Polygalacturonase (pectinase) solution, Glycerol
Developed to improve color extraction from acidic red berries such as blackcurrant, aronia, cherry or cranberry.
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Klerzyme® 201
Chemical Name: Polygalacturonase (pectinase) solution, a-N-arabinofuranosidase (pectinase) solution, Glycerol, KCL
Designed to depectinization at cold temperature (30°F to 36°F) to prevent alcoholic fermentation, loss of aromas, and color stabilization.
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Maxipro AFP
Chemical Name: Glycerin, Protease solution, Sodium sulfate
Optimal activity at acid pH, effective on citrus products.
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Rapidase® C80 KPO
Chemical Name: Polygalacturonase (pectinase) solution, Glycerol, KCl
Developed to effectively hydrolyzes pectin and other polysaccharides present in juices.
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Rapidase® C80 MAX
Chemical Name: Polygalacturonase (pectinase) solution, Glycerol, NaCl
Developed with broad spectrum action to effectively hydrolyzes pectin and other polysaccharides present in juices.
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Rapidase® Fiber
Chemical Name: Polygalacturonase (pectinase) solution,a-N-arabino furanosidase (pectinase) solution, Cellulase solution, Glycerol, KCl, NaCl, Sorbitol, Na benzoate, K sorbate
Developed to process juice with high colloids content, improves juice and color extraction.
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Rapidase® FP Super
Chemical Name: Pectin esterase (pectinase) solution, Glycerol.
Improvement of fruit firmness of cubes or slices, and piece identity.
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Rapidase® PEP
Chemical Name: Pectin esterase (pectinase) solution, Glycerol, Na benzoate
Improvement of fruit firmness of cubes or slices, and piece identity.
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Rapidase® Power
Chemical Name: Polygalacturonase (pectinase) solution, a-Narabinofuranosidase (pectinase) solution, Glycerol, Potassium chloride
Designed to depectinization at cold temperature (30°F to 36°F) to prevent alcoholic fermentation, loss of aromas, and color stabilization.
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Rapidase® Press KPO
Chemical Name: Polygalacturonase (pectinase) solution, Glycerol, KCl.
Developed for apple and pear pulp maceration, works well on berries also.
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Rapidase® Press L
Chemical Name: Polygalacturonase (pectinase) solution, Glycerol, NaCl
Developed for apple and pear pulp maceration; works well on berries also.
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Validase TRL
Chemical Name: Cellulase solution, Glycerin, Sodium chloride, Sorbitol, Na benzoate, Potassium sorbate
Hydrolyze structural and non-structural polysaccharides by breaking -1,4-glycosidic linkages.