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Fructozym^® EC Color

For production of color intensive fruit juices. It is especially suitable for a quick pectin degradation in case of very acidic fruits.

Product	Liquid highly concentrated pectolytic enzyme
Range of use	Black currant and other berries
Goal	Production of color intensive fruit juices
Special features	Disintegration of cell tissue for improved pressing with high juice yield Quick cleavage of pectin for lowering fruit mash viscosity Color intensive and color stable fruit juices Complete pectin degradation in fruit juices as a prerequisite for clarification and filtration Check technical data sheet for information concerning temperature and pH
Dosage	Black currant: 100 ‐ 200 ml/t mash 20 ‐ 40 ml/1,000 l juice Other berries: 50 ‐ 150 ml/t mash 5 ‐ 25 ml/1,000 l juice
Packaging unit	10 kg