Enzymes for fruit processing

BAA-0100 is a food-grade alpha-amylase produced from classical strains of Bacillus subtilis through submerged fermentation, extraction, and refining processes. It is an endoamylase which can rapidly decrease viscosity of gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the α-1, 4 glycosidic bonds and produce soluble dextrin and oligosaccharide. Prolonged hydrolysis may produce glucose and maltose.

PECTINASE BEVEZYME P-1004 is particularly developed for production of juice. This enzyme is manufactured in accord with the standards of FDA, WHO and UECFA. PECTINASE BEVEZYME P-1004 is developed from advanced strain through cultivation, fermentation and extraction technique, which is in conformity with FCC. Components: Pectinase, Cellulase, Hemi-cellulase.

CELLULASE BEVEZYME A-1001 is particularly developed for production of juice. This enzyme is manufactured in accord with the standards of FDA, WHO and UECFA. Cellulase Bevezyme A-1001 is developed from advanced strain through cultivation, fermentation and extraction technique, which is in conformity with FCC. 

AC-100FG is a food-grade cellulase enzyme produced from strains of Trichoderma reesei through submerged fermentation, extraction and refining process.

PE-3000 is a mixture of pectinase produced from the Aspergillus niger strain through submerged fermentation, extraction, and purification, including three components: pectinesterase, polygalacturonase, and pectin lyase. This enzyme is used very effectively in the food and beverage industry. PE-3000 helps reduce viscosity and improve productivity and filtration speed of liquids, fruit juices, and wines.

Cellulase CE-100 is a liquid enzyme preparation derived from selected strains of Trichoderma reesei through fermentation, extraction, and purification. It includes endoglucanase, Cellobiohydrolase Ⅱ, and β -glucosidase, with main effects on β-1, 4 linkages of cellulose molecules. It can […]

Cellulase CE-2000 is a powdered enzyme preparation derived from selected strains of Trichoderma reesei through fermentation, extraction, and purification. It can decompose the structure of cellulose and degrade it into oligosaccharides and glucose.

PECTINASE PE-300 is a liquid pectinase produced from strains of Aspergillus niger through submerged fermentation, extraction and refining process. It can reduce viscosity of juice, improve filtration rate and juice yield, and clarify fruit juices and juice wine. PE-300 is mainly applied to fruit processing of grapes, apples, strawberries, hawthorn, dragon fruits, sea buckthorn, kiwi, pineapple and prickly pear, etc. It is also suitable for endothelial denudation of the lotus seeds and garlic, as well as removal the skins of oranges.

Acid pectinase can break down fruit cell walls and reduce the viscosity of fruit juice, helping to increase filtration speed, reduce process processing time, reduce costs, and improve product quality.