Vegazym P
Liquefaction and extraction of vegetable mashes
Well suitable for applications in natural pH‐value of vegetable mashes. The application allows a controlled viscosity reduction for improved yield of extract and other valued plant metabolites (carotenoids, phenols, etc.) when producing cloud stable vegetable juices.
At a glance:
Product | Liquid, pectolytic enzyme |
Range of use | Vegetable mashes and cloudy vegetable products |
Goal | Partial degradation of hydrolyzed pectin in vegetable mash and cloudy vegetable-based products |
Special features |
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Dosage | Red carrots: 150 ‐ 250 mL/t mash
Carrot pomace (plus 100% water): 200 ‐ 300 mL/t mash Celery: 100 ‐ 150 mL/t mash |
Packaging unit | 10 kg |