Vegazym HC
Liquefaction and extraction of vegetable mashes
Shows its best performance in non‐acidified vegetable mash. Combined application with Vegazym P (specific pectinase complex for vegetables) allows a controlled viscosity reduction to optimize yield when producing cloud stable vegetable juices.
At a glance:
| Product | Highly concentrated mix of carbohydrolases based on a selective acting hemicellulose and a specific C1‐cellulase |
| Range of use | Vegetable mash |
| Goal | For liquefaction and extraction |
| Special features |
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| Dosage | Red carrots: 200 ‐ 300 mL/t mash
Pre‐pressed carrots (plus 100 % water): 200 ‐ 500 mL/t mash Celery: 400 ‐ 600 mL/t mash |
| Packaging unit | 10 kg |
