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.
The Nutritional Outlook Podcast Episode 33: Keeping up with contract manufacturing
July 26th 2024Nutritional Outlook talks to Lauren Samot, commercial innovation leader, and Blayney McEneaney, sales executive at Vitaquest International, about trends within the contract manufacturing space, and the ways in which contract manufacturers like Vitaquest keep up with the market and differentiate themselves from the competition.