Enzyme preparations based on pectinase, amylase, arabinose and other glycosidases, specially selected and combined enzymes in order to obtain an optimal preparation for processing various types of raw materials: apples, pears, stone fruits and citrus fruits, as well as vegetables.
Aids for clarifying and stabilizing juices: activated carbon, highly purified bentonite.
- adapted to a wide range of temperatures and pH
- provide an increase in juice yield
- improve filtration
- reduce the prime cost of production
- completely biodegradable
- production of high quality juices and concentrates without color loss
- provision of guaranteed terms of juice stability.
APRO-ZYME MACERAT - maceration enzyme for fresh and stored large fruits
APRO-ZYME PECTIN+ - apple maceration pectinesterase, for the production of fresh juice
APRO-ZYME COLOUR - red fruit enzyme for intense extraction and viscosity reduction
APRO-ZYME COLOUR STAB - special enzyme to improve clarification and stabilization
APRO-ZYME DEPECTIN - highly effective pectinase / arabinose for juice clarification APRO-ZYME SPEED UF - special pectinase for clarifying and filtering juices rich in colloids
APRO-ZYME AMYLO - concentrated amyloglucosidase with high alpha-amylase content.
In the line of the company WeissBioTech there are also enzyme preparations:
Natuzym A Concentrate A saccharifying enzyme with a high level of acidic amylase (500 PLU / g) capable to hydrolyze apple and pear starch into glucose during the juice production process. Highly active over a wide temperature range (10 to 60 ° C) and at low рН (3,0-5,0).
Natuzym DP ULTRA Highly efficient liquid pectinase (600 PLU / g) to reduce the content of pectin substances and improve juice clarification, increase its yield in the production of apple and pear juice concentrates.
Natuzym Max Ultra Strong pectinase (650 PLU / g), was specially developed for fast hydrolysis of soluble pectin, improves fruit pressing (on all types of press). The product is used at ambient temperature during maceration.
Natuzym EXTRA Concentrated pectinase (440 PLU / g). The product is mainly used to enhance extraction of apple and pear juice with decantation technology. Can be used at high temperatures up to 60°С.
Natuzym PE Mash Highly concentrated and purified pectin methyl esterase, enzyme for maceration, has been specially developed to improve the extraction without hydrolysis of the pomace pectin.
Natuzym А ULTRA An acid-resistant amylase complex derived from a selected strain of Aspergillus niger, capable to hydrolyze starch to dextrins and maltose rapidly, improving cleansing and preventing turbidity in apple or pear juice.
Natuzym ВЕ ULTRA Highly active acid pectinase derived from a selected strain of Aspergillus niger. Designed specifically for the maceration and depectinization of red berries such as black currants, raspberries, cranberries and blueberries.
Natuzym ВЕ+200 Highly active acid pectinase. Designed specifically for the maceration and depectinization of sour berries such as black currants, raspberries, cranberries and blueberries (pH 2.0-3.0). Active at high temperatures (up to 60 ° C). Provides the decomposition of pectin, increased juice yield, color stabilization, as it does not contain anthocyanase.
Benefits of aids for clarification and stabilization:
- inert inorganic adsorbents
- reaction products do not remain in the beverage
- do not contain water-soluble substances
- do not adversely affect taste
- easy to use
- the possibility of using product at different stages of production.
Filtercarb ENO-L - activated carbon for color and aroma correction. Adsorbs mycotoxins.
Filtercarb ENO-S - activated carbon for color and aroma correction. Adsorbs toxins and colloids.
AC-BENT OENO UF - highly purified sodium-calcium bentonite.
- highly effective deproteinizing action
- easy diffusion
- low content of inert substance
- minimum dosage (20-50 g / hl)
- does not affect smell and taste.
Recommended for gentle finning. Does not contain Si.