Universal enzyme for fruit juice production
Fructozym® P is a liquid, highly concentrated pectinase for quick degradation of pectin in fruit mash and fruit juice.
Typical applications for Fructozym® P are:
The required enzyme dosage depends on raw material, ripening, temperature and reaction time.
Fructozym® is applied as 20 ‐ 50 fold dilution in‐line into the mash stream or into the juice after pressing. When processing pome fruits Fructozym® PF is added to the freshly squeezed juice or to the enzymation vessel after dearomatisation.
Guideline at 45 ‐ 55 °C and a reaction time of 1 ‐ 2 h
Apple (10 ‐ 15 °Bx): 5-15mL/1000L juice
Apple (20 ‐ 25 °Bx): 15-50mL/1000L juice
Black currant: 50-200mL/1000kg mash; 20-80mL/1000L juice
Other berries: 30-120mL/1000kg mash; 15-60mL/1000L juice
Stone fruits: 20-80mL/1000kg mash; 10-40mL/1000L juice
Best storage conditions are 0 ‐ 10 °C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 °C. Reseal open packages and use completely on short term.