Vegazym M
Production of cloud-stable juices and purees
Specific pectinase product, which preserves natural viscosity in juices and thus stabilizes cloudiness. Fruit and vegetable purees and juices of superior quality can be produced.
At a glance:
| Product | Specific pectinase product |
| Range of use | Fruit and vegetable purees and juices |
| Goal | Preservation of natural viscosity for stabilized cloudiness |
| Special features |
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| Dosage | Enzyme dosages depend on raw material, degree of maturity, temperature and contact time, check technical data sheet for detailed information |
| Packaging unit | 10 kg |
