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|
|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|