Enzyme Retains Fruit Firmness in Processed Foods

May 14, 2013

Biocatalysts has introduced a pectinase enzyme that retains structure of fruits, despite processing.

Biocatalysts (Cardiff, UK) is now offering Pectinase 872L, an enzyme that retains firmness of fruits and vegetables in processed foods such as jams, sauces, and yogurts.

In pH levels of 4 or 5, the liquid enzyme makes fruit pectin less soluble pectin, allowing it to retain its original structure despite processing. The result can improve function and consumer acceptance of products. For interested manufacturers, a more scientific explanation is available at the company’s website.

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