Enzymes

Enzymes are no food additives but processing aids. That means, enzymes do not require any separate identification when used in fruit juice or concentrate production. The German Fruit Juice Regulation and the EU Directive permit pectolytic, proteolytic and amylolytic enzymes. In addition, guidelines for vegetable juices allow cellulolytical activities.

Enzymes for the treatment of the fruit mash

beta carotene 1% water-soluble for beverages and bakery products.

Highly concentrated enzyme preparation for intensive enzymatisation of pome fruit mash. Optimized yield and capacity during pressing and pomace extraction.

Pectolytic enzymes

Universal enzyme for fruit processing. It is an acidity tolerant pectolytic enzyme (including a strong arabanase activity).

Especially concentrated pectinase for rapid and complete pectin degradation, in fruit juices.

Special enzyme for the processing of berries. It degrades fast and completely pectin and it also decomposes colloids.

Special enzyme for making particularly colour-intensive coloured juices. The enzyme supports the release of stable colour pigments and polyphenols. Berry fruit juices and beverages with colour pigments based on anthocyanins profit by showing more intensive and stable deep red/blue colour.

Highly active special pectinase for the processing of coloured fruits. The use of this enzymes results in colour intense and colour stable fruit juices.

Fructozym® UF is a liquid, concentrated pectolytic enzyme (EC. 3.2.1.15), enriched with arabanase and acid protease.

Special enzyme for the treatment of juices rich in colloids. Complete pectin degradation in juices as prerequisite for clarification and filtration.

Special enzyme for improved filtration in ultra-filtration plants.

Amylases

Glucoamylase for the saccharification of starch.

Special amylase for complete starch degradation .

Invertases

Enzyme Invertase with strong degrading activity on sucrose which is converted into dextrose and fructose.

Citrus fruits

Special enzyme for pulp and core wash juice extraction and concentration.

Increased yield in citrus peel extracts.

Natural cloudifiers. Increased efficiency when yielding citrus peel extract.

Pure pectin lyase.

Increase of yield from 53% to 62%
Improved ratio of viscosity and turbidity
Better ability for evaporation
No precipitation in a long term storage test after heating-chilling enhancement

Canning industry

Enzymatic fruit firming. Highly concentrated pectinesterase for the hardening of fruit.

Clarification / Fining

Highly pure calcium-sodium bentonite for crossflow filter systems.

First-rate, ground edible gelatin (90-100 Bloom) for polyphenol reduction and clarification/fining.

Natural plant protein for clarification and harmonisation.

Alkaline silica sol for clarification / fining.

Highly efficient special silica sol for clarification / fining.

Highly activated carbon powder for colour reduction during ultra-filtration.

Defoamer

Silicon defoamer for the prevention of undesirable foam formation.

Vitamin premixes

from SternVitamin.

beta-carotene, in powder form, water-soluble.

Stabilizer, Preservatives, Acidifiers and Sweeteners

(3500 cps and 5000 cps) Natural polysaccharide, it is used as a stabilizer in fruit juices and soft drinks. Origin India.

Liquid arabic gum, origin Germany.

Preservative, origin Germany.

Anti-oxidant, origin Germany.

Acidifier, origin Belgium.

Sugar free
Clean label – E free
Natural and organic flavors
Halal and Kosher
WONF etc