| Pectin | Foodchem International Corporation | Pectin is a natural component of all edible plant material, and is a soluble dietary fiber. It appears as a white to light brown free flowing powder, mainly extracted from citrus fruits. This product is mainly used as a gelling agent particularly in jams ...weiterlesen Pectin is a natural component of all edible plant material, and is a soluble dietary fiber. It appears as a white to light brown free flowing powder, mainly extracted from citrus fruits. This product is mainly used as a gelling agent particularly in jams and jellies. It is also used in fillings, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber. verkürzen | |
| Pectin | Qingdao Bright Moon Seaweed Group Co., Ltd. | Pectin is a food additive that functions as both a stabilizer and a thickener. It is also used often as a gelling agent to give the familiar jelly-like texture to jams, marmalades, or products that would otherwise be sweet juices. Pectin is also used in c...weiterlesen Pectin is a food additive that functions as both a stabilizer and a thickener. It is also used often as a gelling agent to give the familiar jelly-like texture to jams, marmalades, or products that would otherwise be sweet juices. Pectin is also used in cigars as a substitute for vegetable glue or repairing damaged tobacco wrappings. verkürzen | |
| Pectin | Arthur Branwell & Co. Ltd. | Pectin is a plant extract that is white to light brown powder derived from primarily citrus fruits. Classified as E440, it is used as an emulsifier in jams, marmalades, fruit and confectionery jellies, yogurt and dairy drinks, whipped cream, milk gels and...weiterlesen Pectin is a plant extract that is white to light brown powder derived from primarily citrus fruits. Classified as E440, it is used as an emulsifier in jams, marmalades, fruit and confectionery jellies, yogurt and dairy drinks, whipped cream, milk gels and desserts, and salad dressings. verkürzen | |
| Apple Pectin | Vitacyclix – A Division of MORRE-TEC Industries | Apple Pectin is a pale brown free flowing powder. Pure apple pection (96% min). | |
| Citrus Pectin | Wuhan Golden Wing Industry & Trade Co., Ltd | Citrus Pectin is a white to light brown color. This product provides a high source of fiber and acts as a gelling agent. Citrus Pectin is used in applications such as fillings, sweets, stabilizers, fruit juices, and milk drinks. | |
| GRINDSTED® Pectin USP | DuPont Danisco | GRINDSTED® Pectin USP is a high-ester pectin extracted from citrus peel. It meets the requirements of the monograph of the United States Phamacopoeia (USP). This product is designed for the pharmaceutical industry. GRINDSTED® Pectin USP has a methoxyl con...weiterlesen GRINDSTED® Pectin USP is a high-ester pectin extracted from citrus peel. It meets the requirements of the monograph of the United States Phamacopoeia (USP). This product is designed for the pharmaceutical industry. GRINDSTED® Pectin USP has a methoxyl content of min. 6.7%, a galacturonic acid content of min. 74%, and a sugar and organic acid content of max. 20mg. This product is Kosher and Halal certified, and GMO free. verkürzen | |
| Pectin (Citrus / Apple) | Hainan Zhongxin Wanguo Chemical Co., Ltd. | Pectin (Citrus / Apple) is a white to light brown powder used as a gelling agent. It is a plant derivative that is used in jam, jelly, candies, fruit drinks, and several other applications. | |
| HM Protein Stability Pectin | Vitacyclix – A Division of MORRE-TEC Industries | HM Protein Stability Pectin is a purified high methoxyl pectin, extracted from citrus peel and standardized with sugars. | |
| GRINDSTED® Pectin XSS 100 | DuPont Danisco | GRINDSTED® Pectin XSS 100 is an extra slow-set, high-ester pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for pectin jellies (75-85% SS) and jam...weiterlesen GRINDSTED® Pectin XSS 100 is an extra slow-set, high-ester pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for pectin jellies (75-85% SS) and jams (>65% SS) with high soluble solids. GRINDSTED® Pectin XSS 100 has great flavor release, a long setting time, and high gel strength. This product is Kosher and Halal certified, and GMO free. verkürzen | |
| GRINDSTED® Pectin YF 357 | DuPont Danisco | GRINDSTED® Pectin YF 357 is a low ester, amidated pectin standardized with sugars. Pectin is from citrus peel and has natural color variation from off-white to golden. This product is ideal for fruit preparations for stirred yogurt and other dairy product...weiterlesen GRINDSTED® Pectin YF 357 is a low ester, amidated pectin standardized with sugars. Pectin is from citrus peel and has natural color variation from off-white to golden. This product is ideal for fruit preparations for stirred yogurt and other dairy products. It is suitable for soluble solids levels from approximately 5 to 50%, and is suitable for twinpot. GRINDSTED® Pectin YF 357 has good suspension properties, pourable and thixotrophic texture is a pure pectin solution - clean label, and is very versatile, flexible to formulation variations like soluble solid content, fruit type and dosage. This product is Kosher and Halal certified, and GMO free. verkürzen | |
| GRINDSTED® Pectin CF 120 | DuPont Danisco | GRINDSTED® Pectin CF 120 is an extra slow-set high-ester pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for Pectin jellies and gelled confection...weiterlesen GRINDSTED® Pectin CF 120 is an extra slow-set high-ester pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for Pectin jellies and gelled confectionery with more than 70% SS and wine gums. GRINDSTED® Pectin CF 120 has gelling properties with uniform gel strength, gels of high clarity and neutral color, short setting time and low setting temperature. This product is Kosher and Halal certified, and is GMO free. verkürzen | |
| GRINDSTED® Pectin RS 461 | DuPont Danisco | GRINDSTED® Pectin RS 461 is a high-ester pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is designed for fruit drinks. GRINDSTED® Pectin RS 461 improve...weiterlesen GRINDSTED® Pectin RS 461 is a high-ester pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is designed for fruit drinks. GRINDSTED® Pectin RS 461 improves mouthfeel, increases pulp stability, and a viscosifier. This product is a Kosher and Halal certified, and is GMO free. verkürzen | |
| GRINDSTED® Pectin SY 200 | DuPont Danisco | GRINDSTED® Pectin SY 200 is a low-ester, low calcium-reactive pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is designed for yogurts and other acidified ...weiterlesen GRINDSTED® Pectin SY 200 is a low-ester, low calcium-reactive pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is designed for yogurts and other acidified dairy products. GRINDSTED® Pectin SY 200 increases viscosity, improves mouthfeel and prevents syneresis. This product is Kosher and Halal certified, and GMO free. verkürzen | |
| GRINDSTED® Pectin SY 640 | DuPont Danisco | GRINDSTED® Pectin SY 640 is a low-ester amidated, low calcium-reactive pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for yogurts and other acid...weiterlesen GRINDSTED® Pectin SY 640 is a low-ester amidated, low calcium-reactive pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for yogurts and other acidified dairy products. GRINDSTED® Pectin SY 640 increases viscosity, improves mouthfeel and prevents syneresis. This product is Kosher and Halal certified, and GMO free. verkürzen | |
| SUGAR BEET PECTIN | DKSH | SUGARBEETPECTIN is high methoxylpectin extracted from sugar beet pulp. It developes stable oil in water emulsions for applications such as mayonnaise, salad dressing, flavoroil soft drinks. | Request Sample |
| GRINDSTED® Pectin LC 710 | DuPont Danisco | GRINDSTED® Pectin LC 710 is a low-ester, low calcium-reactive pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is designed for fruit sauces, fruit ripples ...weiterlesen GRINDSTED® Pectin LC 710 is a low-ester, low calcium-reactive pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is designed for fruit sauces, fruit ripples and jam. GRINDSTED® Pectin LC 710 increases viscosity, prevents syneresis and has a uniform fruit distribution. This product is Kosher and Halal certified, and is GMO free. verkürzen | |
| GRINDSTED® Pectin SF 560 | DuPont Danisco | GRINDSTED® Pectin SF 560 is a high calcium-reactive pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for low sugar jams, jellies, and fruit spread...weiterlesen GRINDSTED® Pectin SF 560 is a high calcium-reactive pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for low sugar jams, jellies, and fruit spreads with 25-45% SS content. GRINDSTED® Pectin SF 560 has consistent texture properties, good syneresis control and broad calcium tolerance. This product is Kosher and Halal approved, and GMO free. verkürzen | |
| GRINDSTED® Pectin MRS 351 | DuPont Danisco | GRINDSTED® Pectin MRS 351 is a medium rapid-set high-ester pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for jams and jellies (>60% SS), bakery...weiterlesen GRINDSTED® Pectin MRS 351 is a medium rapid-set high-ester pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for jams and jellies (>60% SS), bakery fillings, and other fruit systems. GRINDSTED® Pectin MRS 351 provides great baking stability, good flavor release, and makes highly transparent gels. This product is Kosher and Halal certified, and is GMO free. verkürzen | |
| GRINDSTED® Pectin POWERFreeze 200 | DuPont Danisco | GRINDSTED® Pectin POWERFreeze 200 is a high-ester pectin especially designed for yeast-raised frozen dough systems. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for yeast-rais...weiterlesen GRINDSTED® Pectin POWERFreeze 200 is a high-ester pectin especially designed for yeast-raised frozen dough systems. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for yeast-raised frozen dough. GRINDSTED® Pectin POWERFreeze 200 improves: strength of the gluten network, freeze-thaw stability, volume of the final product, and crumb structure. This product is Kosher and Halal certified, and is GMO free. verkürzen | |
| GRINDSTED® PECTIN LA 040 | DuPont Danisco | GRINDSTED® Pectin LA 040 is a low-ester, amidated, very low calcium-reactive pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for spreadable jam a...weiterlesen GRINDSTED® Pectin LA 040 is a low-ester, amidated, very low calcium-reactive pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for spreadable jam and yogurt fruit. GRINDSTED® Pectin LA 040 has great spreading properties in low-sugar jam and has a viscous thixotropic texture in yogurt fruit. This product is Kosher and Halal certified, and is GMO free. verkürzen | |
| GRINDSTED® Pectin SF 580 | DuPont Danisco | GRINDSTED® Pectin SF 580 is a low-ester amidated, high calcium-reactive pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for a fruit glaze, concen...weiterlesen GRINDSTED® Pectin SF 580 is a low-ester amidated, high calcium-reactive pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for a fruit glaze, concentrated or single strength. GRINDSTED® Pectin SF 580 has good melting properties, gels with extreme clarity and neutral color, strong gels with short texture, and fast gelation. This product is Kosher and Halal certified, and GMO free. verkürzen | |
| GRINDSTED® Pectin SS 200 | DuPont Danisco | GRINDSTED® Pectin SS 200 is a slow-set, high-ester pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for jams and jellies (>60% SS). GRINDSTED® ...weiterlesen GRINDSTED® Pectin SS 200 is a slow-set, high-ester pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for jams and jellies (>60% SS). GRINDSTED® Pectin SS 200 is a highly transparent gel, has a good flavor release, relatively long setting time, and the ability to fill at low temperatures into large containers. This product is Kosher and Halal certified, and GMO free. verkürzen | |
| GRINDSTED® Pectin FB 220 | DuPont Danisco | GRINDSTED® Pectin FB 220 is a low-ester pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for bakery fillings (40-65% SS). GRINDSTED® Pectin FB ...weiterlesen GRINDSTED® Pectin FB 220 is a low-ester pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for bakery fillings (40-65% SS). GRINDSTED® Pectin FB 220 has very good baking stability and excellent flavor release, soft pumpable structure, ability to fill at low temperatures into large containers, and uniform fruit distribution. This product is Kosher and Halal certified, and is GMO free. verkürzen | |
| GRINDSTED® Pectin SF 530 | DuPont Danisco | GRINDSTED® Pectin SF 530 is a medium calcium-reactive pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is specially designed and standardized for reduced s...weiterlesen GRINDSTED® Pectin SF 530 is a medium calcium-reactive pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is specially designed and standardized for reduced sugar jams and jellies, as well as fruit spread sweetened with fruit juice concentrates with 45-60% SS content. GRINDSTED® Pectin SF 530 has consistent texture properties, broad calcium tolerance, excellent syneresis control. This product is Kosher and Halal certified, and GMO free. verkürzen | |
| GRINDSTED® Pectin LA 415 | DuPont Danisco | GRINDSTED® Pectin LA 415 is a low-ester, amidated, high calcium-reactive pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideally used in fruit glaze, c...weiterlesen GRINDSTED® Pectin LA 415 is a low-ester, amidated, high calcium-reactive pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideally used in fruit glaze, concentrated or single strength. GRINDSTED® Pectin LA 415 has a good melting properties, gels with extreme clarity and neutral color, strong gels with short texture, and has fast gelation. This product is Kosher and Halal certified, and is GMO free. verkürzen | |
| GRINDSTED® Pectin LC 950 | DuPont Danisco | GRINDSTED® Pectin LC 950 is a low-ester pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is designed for fruit preparations for yogurt, low sugar jams and ...weiterlesen GRINDSTED® Pectin LC 950 is a low-ester pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is designed for fruit preparations for yogurt, low sugar jams and jellies, and dairy products. GRINDSTED® Pectin LC 950 increases viscosity in yogurt and dairy products, gives a viscous thrixotrophic texture in yogurt fruit, and gives a uniform fruit distribution in jams and jellies. This product is Kosher and Halal certified, and is GMO free. verkürzen | |
| GRINDSTED® Pectin RS 400 | DuPont Danisco | GRINDSTED® Pectin RS 400 is a rapid-set, high-ester pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is designed for high-sugar ham and fruit preparations ...weiterlesen GRINDSTED® Pectin RS 400 is a rapid-set, high-ester pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is designed for high-sugar ham and fruit preparations (>60% SS), where whole fruit or fruit pieces are used, and other fruit systems. GRINDSTED® Pectin RS 400 provides clear solutions and highly transparent gels with an excellent flavor release and has a short setting time. This product is Kosher and Halal certified, and GMO free. verkürzen | |
| GRINDSTED® Pectin AMD 780 | DuPont Danisco | GRINDSTED® Pectin AMD 780 is a high-ester pectin standardized with sugars by a functionality test to a specific stability index. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal f...weiterlesen GRINDSTED® Pectin AMD 780 is a high-ester pectin standardized with sugars by a functionality test to a specific stability index. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for yogurt drinks, acidified milk drinks, milk/fruit drinks and nutritional beverages. GRINDSTED® Pectin AMD 780 has a low viscosity, prevents whey separation, and stabilizes proteins to prevent precipitation caused by effects of the pH value or heat treatments. This product is Kosher and Halal certified, and is GMO free. verkürzen | |
| GRINDSTED® Pectin AMD 783 | DuPont Danisco | GRINDSTED® Pectin AMD 783 is an extra strong high-ester pectin standardized with sugars by stability index. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for yogurt drinks, aci...weiterlesen GRINDSTED® Pectin AMD 783 is an extra strong high-ester pectin standardized with sugars by stability index. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for yogurt drinks, acidified milk drinks, milk/fruit drinks and nutritional beverages. It is also designed for whey and vegetable protein based beverages and creamy liquor. GRINDSTED® Pectin AMD 783 stabilizes proteins to prevent precipitation caused by effects of the pH value or heat treatments, prevents whey separation, low viscosity, and an extremely low black speck count. This product is Kosher and Halal certified, and is GMO free. verkürzen | |
| GRINDSTED® Pectin GZ 955 | DuPont Danisco | GRINDSTED® Pectin GZ 955 is a low-ester amidated high calcium-reactive pectin standardized with sugars and buffered with phosphates. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is spr...weiterlesen GRINDSTED® Pectin GZ 955 is a low-ester amidated high calcium-reactive pectin standardized with sugars and buffered with phosphates. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is sprayable and ideal for ready-to-use fruit glazes (45-50% SS). GRINDSTED® Pectin GZ 955 has a lower setting temperature that minimizes the risk of setting in the spraying machine, does not require addition of extra calcium, controlled gelation time, gels with extreme clarity and neutral color, and has a high gel strength of the glaze after applying. This product is Kosher and Halal certified, and is GMO free. verkürzen | |
| GRINDSTED® Pectin AMD 383 | DuPont Danisco | GRINDSTED® Pectin AMD 383 is a high-ester pectin standardized with sugars by a functionality test to a specific stability index. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. GRINDSTED® Pectin AMD 3...weiterlesen GRINDSTED® Pectin AMD 383 is a high-ester pectin standardized with sugars by a functionality test to a specific stability index. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. GRINDSTED® Pectin AMD 383 is ideal for yogurt drinks, acidified milk drinks, milk/fruit drinks and nutritional beverages. It is also designed for whey and vegetable protein based beverages and creamy liquor. This product has a velvety, rich creamy mouthfeel, medium to high viscosity, stabilizes proteins to prevent precipitin cause by effects of the pH value or heat treatments, and prevents whey separation. This product is Kosher and Halal certified, and is GMO free. verkürzen | |
| Citrus Pectin Cellulose | Vitacyclix – A Division of MORRE-TEC Industries | Citrus Pectin Cellulose is made from 100% whole citrus components and contains no artificial preservatives or adulteration of any type. | |
| GRINDSTED® Pectin CF 140 B | DuPont Danisco | GRINDSTED® Pectin CF 140 B is an extra slow-set, high-ester pectin standardized with sugars and buffers. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is designed for wine gums, pectin ...weiterlesen GRINDSTED® Pectin CF 140 B is an extra slow-set, high-ester pectin standardized with sugars and buffers. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is designed for wine gums, pectin jellies and gelled confectionery with more than 72% SS. GRINDSTED® Pectin CF 140 B has a uniform gel strength and clean out, has a soft, viscous texture, a short setting time, and a low setting temperature. This product is Kosher and Halal certified, and is GMO free. verkürzen | |
| GRINDSTED® Pectin SF 337 EXTRA | DuPont Danisco | GRINDSTED® Pectin SF 337 EXTRA is a medium calcium-reactive, amidated pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for reduced sugar jam and f...weiterlesen GRINDSTED® Pectin SF 337 EXTRA is a medium calcium-reactive, amidated pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for reduced sugar jam and fruit spreads (30-65% SS) with extra texture, as well as squeezable hams with 45-60% SS. GRINDSTED® Pectin SF 337 EXTRA has a pumpable texture without syneresis, low filling temperature, and extra soft and creamy texture. This product is Kosher and Halal certified, and GMO free. verkürzen | |
| GRINDSTED® Pectin CL 737 FLX | DuPont Danisco | GRINDSTED® Pectin CL 737 FLX is a high-ester pectin standardized with sugars and salts. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for ready-to-eat low pH creme desserts wit...weiterlesen GRINDSTED® Pectin CL 737 FLX is a high-ester pectin standardized with sugars and salts. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for ready-to-eat low pH creme desserts with high body and creamy non-gelled textures. It is suitable for manufacturing processes with hot or cold fillings. GRINDSTED® Pectin CL 737 FLX is a creamy, non-gelled texture at any fat content, it provides protein protection and stability at pH 3.8-4.3, is flexible to any manufacturing process, and has a great flavor release for new opportunities. This product is Kosher and Halal certified, and is GMO free. verkürzen | |
| Fructozym® P-6L | Erbslöh Geisenheim AG | Fructozym® P-6L is a liquid, highly concentrated and acid-stable pectolytic enzyme preparation for a quick and complete pectin degradation in fruit juices. Due to its balanced composition of pectin decomposing main activities (pectinesterase, pectin lyase...weiterlesen Fructozym® P-6L is a liquid, highly concentrated and acid-stable pectolytic enzyme preparation for a quick and complete pectin degradation in fruit juices. Due to its balanced composition of pectin decomposing main activities (pectinesterase, pectin lyase, endopolygalacturonase) and due to its versatile spectrum of useful side activities, Fructozym® P 6-L can be applied universally in modern fruit juice production (with the exception of pome fruit mash). Fructozym® P 6-L is especially acid and temperature stable and therefore well suited for the pectin degradation at low pH-values (< pH 3.0). Fructozym® P 6-L effects the disintegration of the trub stabilizing pectin tissue and thus creates the precondition for a good clarification and filtrability. In particular for the subsequent concentrate making the complete pectin degradation is absolutely necessary. Fructozym® P 6-L‘s sufficiently contained arabanase side activity reliably prevents a possible araban haze in apple juice concentrate making. verkürzen | |
| Fructozym® P 6-XL | Erbslöh Geisenheim AG | Fructozym® P 6-XL is a liquid, highly concentrated pectolytic enzyme preparation for a quick and complete pectin degradation in fruit mash and fruit juice. Due to its balanced composition of pectin-decomposing main activities (pectinesterase, pectin lyase...weiterlesen Fructozym® P 6-XL is a liquid, highly concentrated pectolytic enzyme preparation for a quick and complete pectin degradation in fruit mash and fruit juice. Due to its balanced composition of pectin-decomposing main activities (pectinesterase, pectin lyase, endopolygalacturonase) and due to its versatile spectrum of useful side activities, Fructozym® P 6-XL can be applied universally in modern fruit juice production (with the exception of pome fruit mash). Fructozym® P 6-XL is especially stable and therefore well suited for the pectin degradation in fruit mashes and juices at their usual pH-values. Fructozym® P 6-XL effects the disintegration of the trub stabilizing pectin tissue and thus creates the precondition for a good clarification and filtrability. In particular for the subsequent concentrate making the complete pectin degradation is absolutely necessary. Fructozym® P 6-XL‘s sufficiently contained arabanase side activity reliably prevents a possible araban haze in apple juice concentrate making. verkürzen | |
| Fructozym® P | Erbslöh Geisenheim AG | Fructozym® P is a liquid, highly concentrated pectolytic enzyme preparation for a fast and complete pectin degradation in fruit mash and fruit juice. Fructozym® P can be applied for modern fruit juice production in an universal manner (exception: pome fru...weiterlesen Fructozym® P is a liquid, highly concentrated pectolytic enzyme preparation for a fast and complete pectin degradation in fruit mash and fruit juice. Fructozym® P can be applied for modern fruit juice production in an universal manner (exception: pome fruit mash), due to its well-balanced combination of pectin-decomposing main activities (pectinesterase, pectin lyase, endopolygalacturonase) and a versatile spectrum of useful side activities. Fructozym® P effects optimum disintegration of mash from berries and stone fruits. The rapid degradation of pectin results in a drastic reduction of mash viscosity, thus good pressability, high juice yield and increase in valuable juice ingredients are achieved. In the juice, Fructozym® P breaks down the pectin skeletal structure which has a stabilizing effect on sediments, thus creates the prerequisite for good clarification and filtrability. Especially for the subsequent concentrate production, a complete pectin decomposition is indispensable. The arabanase side activity in Fructozym® P securely protects from possible araban haze in apple juice concentrate making. verkürzen | |
| Trenolin® Flot DF | Erbslöh Geisenheim AG | Trenolin® Flot DF is a highly active liquid pectinase concentrate for the clarification of must/grape juice by flotation. Due to its particular combination of pectinase fractions with high proportions of pectin esterase Trenolin® Flot DF performs a rapid ...weiterlesen Trenolin® Flot DF is a highly active liquid pectinase concentrate for the clarification of must/grape juice by flotation. Due to its particular combination of pectinase fractions with high proportions of pectin esterase Trenolin® Flot DF performs a rapid pectin hydrolysis aiming at a quick destabilization of sediments and lowering of must viscosity. It is free from undesired depsidase activity. By its particular composition of pectinase activities with much importance laid on the pectin esterase component, Trenolin® Flot DF ensures a quick pectin degradation into single entities ready to flocculate, thus leading to an extremely rapid lowering of viscosity of the must. Trenolin® Flot DF makes possible an early start of flotation and high degrees of clarification. verkürzen | |
| Polygel VP-389 | Polygal AG | Polygel VP-389 is a stabilising agent for fruit preparations (to be combined with Pectin). | |
| Polyum VP-615 | Polygal AG | Polyum VP-615 is a stabilising agent for fruit preparations (to be combined with Pectin). | |
| Trenolin® FastFlow DF | Erbslöh Geisenheim AG | Trenolin® FastFlow DF is a liquid highly active special enzyme for intensive depectinization in mash and must of grape varieties with high pectin contents and thus for an improvement of press yield and of the filtration capacity in the resulting white and...weiterlesen Trenolin® FastFlow DF is a liquid highly active special enzyme for intensive depectinization in mash and must of grape varieties with high pectin contents and thus for an improvement of press yield and of the filtration capacity in the resulting white and red young wines through the degradation of branched residual pectins. Modern, pectin-degrading enzyme activities, particularly the arabinogalactan-II-hydrolase (AG-II-hydrolase) acting at the branched positions in the hairy regions of the pectin, promote the classical pectinases in their effect. Trenolin® FastFlow DF is depsidase-free. Permitted according to currently valid rules and regulations in the EU. Proved for purity and quality by specialized laboratories. verkürzen | |
| Citrolase® TS | Erbslöh Geisenheim AG | Citrolase® TS is a liquid highly concentrated pectolytic preparation to increase juice yield in citrus pulp and citrus core processing. Citrolase® TS lowers juice viscosity during/or after pulp wash extraction. The enzyme partially degrades pectin and oth...weiterlesen Citrolase® TS is a liquid highly concentrated pectolytic preparation to increase juice yield in citrus pulp and citrus core processing. Citrolase® TS lowers juice viscosity during/or after pulp wash extraction. The enzyme partially degrades pectin and other gelling polysaccharides in the juices and increases the extraction of juice and valuable solids from the finisher pulp. Addition can be made at the beginning of the counter current extraction process to increase soluble solid extraction or, at the end to assure easy concentration. Undesirable enzyme activities such as pectin methylesterase are not contained. Since most citrus fruits are rich in fruit-own endogenous pectin methylesterase, it is necessary to apply an inactivation step by flash heating prior to extraction. verkürzen | |
| Trenolin® Thermo DF | Erbslöh Geisenheim AG | Trenolin® Thermo DF is a highly efficient liquid enzyme complex for the optimized thermo-vinification of red mashes/crushed grapes and to support decanter juice extraction. Besides the "classical” pectinase fractions, pectinesterase and polygalacturonase,...weiterlesen Trenolin® Thermo DF is a highly efficient liquid enzyme complex for the optimized thermo-vinification of red mashes/crushed grapes and to support decanter juice extraction. Besides the "classical” pectinase fractions, pectinesterase and polygalacturonase, also the “new” pectinase fractions, the enzyme activities rhamnogalacturonase, arabanase/arabinosidase and xyloglucanase and others, which can attack the difficultly degradable pectin components, the so-called ” hairy-regions”, are contained in Trenolin® Thermo DF. The useful proteinase and cellulase/hemicellulase side activities integrated in the enzyme complex, support the pectinases in a positive way. Trenolin® Thermo DF is free from undesired depsidase activity.Trenolin® Thermo DF is an unique enzyme complex which contains also valuable side activities of acidic proteinase and cellulase/hemicellulase in addition to multiple pectin-degrading activities described by modern colloid and pectin research. verkürzen | |
| Westhove Wheat LV Apricot Fruit Preparation – Sugar Reduction | Limagrain Ingredients | Westhove Wheat LV Apricot Fruit Preparation – Sugar Reduction is a recipe for a sweet apricot paste composed of pectin. Westhove Wheat LV is used to reduce the sugar amount in this product. | |
| Pectine | I.H.C. Chempharm | Pectine is a complex carbohydrate, which is found both in the cell walls of plants, and between the cell walls, helping to regulate the flow of water in between cells and keeping them rigid. You’ll note some plants begin to lose part of this complex carbo...weiterlesen Pectine is a complex carbohydrate, which is found both in the cell walls of plants, and between the cell walls, helping to regulate the flow of water in between cells and keeping them rigid. You’ll note some plants begin to lose part of this complex carbohydrate as they age. Apples left out too long get soft and mushy as pectin diminishes. In cooking, pectin is used as a thickening agent, and could be considered one of the most natural types around. The first version of this substance available for purchase was derived from apples, which have a high amount of it. There are other fruits that naturally contain this gelling agent, including many plums and pears. The properties of pectin were discovered and identified by the French chemist and pharmacist, Henri Braconnot, and his discovery soon led to many manufacturers making deals with makers of apple juice to obtain the remains of pressed apples (pomace) that were then produced in a liquid form. verkürzen | |
| Dried Lime Peel | Citrojugo | Dried Lime Peel is a collection of lime peels that have been washed and dehydrated. This product has a sweet, tart odor and a bitter sweet flavor. Dried Lime Peel is used for the extraction of pectin. | |
| SQzyme PC L | Suntaq International Ltd. | SQzyme PC L is a light brown concentrated liquid Pectinase derived from refined Aspergillus niger through cultivation and submerged fermentation technique. It breaks down the pectin and is used in fruit juices, vegetable juice and wine processing. | |
| Citrolase® NC | Erbslöh Geisenheim AG | Citrolase® NC is a liquid, highly concentrated enzyme preparation. This special enzymatic complex is primarily employed for improved juice yield and juice quality with the extraction of citrus peels and can equally be applied for accelerated viscosity reduction in citrus extract juices. Citrolase® NC reduces the viscosity in the citrus peels during maceration and releases the valuable ingredients to obtain peel extracts with high optical density and cloud stability. Citrolase® NC consists of multiple enzymatic activities for the maceration of citrus fruit peels. It effects partial degradation of pectin and other gelling polysaccharides in the aqueous peel extract. Through Citrolase® NC the treated peels are strongly macerated. By excluding undesirable activities, above all pectin methylesterase, it is possible to produce cloud stable extracts with high optical density and good concentration degree at the same time. Since most citrus fruits are rich in effective native pectin...weiterlesen Citrolase® NC is a liquid, highly concentrated enzyme preparation. This special enzymatic complex is primarily employed for improved juice yield and juice quality with the extraction of citrus peels and can equally be applied for accelerated viscosity reduction in citrus extract juices. Citrolase® NC reduces the viscosity in the citrus peels during maceration and releases the valuable ingredients to obtain peel extracts with high optical density and cloud stability. Citrolase® NC consists of multiple enzymatic activities for the maceration of citrus fruit peels. It effects partial degradation of pectin and other gelling polysaccharides in the aqueous peel extract. Through Citrolase® NC the treated peels are strongly macerated. By excluding undesirable activities, above all pectin methylesterase, it is possible to produce cloud stable extracts with high optical density and good concentration degree at the same time. Since most citrus fruits are rich in effective native pectin methylesterase, its inactivation by heat treatment prior to the extraction step must be carried through. verkürzen | |
| Trenolin® Opti DF | Erbslöh Geisenheim AG | Trenolin® Opti DF is a highly active pectinase concentrate and possesses a balanced spectrum of the required main fractions of pectinesterase, polygalacturonase and pectin lyase. The enzyme is free from undesired depsidase activity. It is a fine granulate...weiterlesen Trenolin® Opti DF is a highly active pectinase concentrate and possesses a balanced spectrum of the required main fractions of pectinesterase, polygalacturonase and pectin lyase. The enzyme is free from undesired depsidase activity. It is a fine granulate, easy to dissolve. Trenolin® Opti DF is universally applied in white wine-making for the treatment of mash/crushed grapes, must/grape juice and young wine. By its well-balanced composition of enzyme activities, Trenolin® Opti DF ensures a rapid and complete pectin degradation as well as a decomposition to a large extent of disturbing substances and mucous substances derived from plants. verkürzen | |
| Dried Goldenberries | Algarrobos Organicos del Peru S.A.C. | Dried Goldenberries are a fruit that is chewy, tart, and sweet and most often used for snacking. It contains a high amount of carotene and bioflavonoids along with vitamins A and C. It also provides a healthy dose of dietary fiber, pectin, protein, and ph...weiterlesen Dried Goldenberries are a fruit that is chewy, tart, and sweet and most often used for snacking. It contains a high amount of carotene and bioflavonoids along with vitamins A and C. It also provides a healthy dose of dietary fiber, pectin, protein, and phosphorous. verkürzen | |
| Apple Jam | Kenfood S.A. | Apple Jam is a jam used for filling and coating pastry products. It consists of fruit, sugar, glucose syrup, stabilizer pectin E440a, acidity regulator citric acid E330, preservatives potassium sorbate E202 (0.1%)and food flavoring. It is a jam with fruit...weiterlesen Apple Jam is a jam used for filling and coating pastry products. It consists of fruit, sugar, glucose syrup, stabilizer pectin E440a, acidity regulator citric acid E330, preservatives potassium sorbate E202 (0.1%)and food flavoring. It is a jam with fruit pieces with characteristic taste and smell. verkürzen | |
| Chocolate Farciture | Kenfood S.A. | Chocolate Farciture is a jelly coating for used on pastry products. It consists of sugar, glucose syrup, chocolate, water, cocoa, stabilizer (pectin E440a, carrageenan E407), acidity regulator (citric acid E330). Preservative potassium sorbate E202 (0.1%)...weiterlesen Chocolate Farciture is a jelly coating for used on pastry products. It consists of sugar, glucose syrup, chocolate, water, cocoa, stabilizer (pectin E440a, carrageenan E407), acidity regulator (citric acid E330). Preservative potassium sorbate E202 (0.1%) and food flavorings. It is a jelly with characteristic taste and smell. verkürzen | |
| Apricot Jam | Kenfood S.A. | Apricot Jam is a jam used for filling and coating pastry products. It consists of fruit, sugar, glucose syrup, stabilizer pectin E440a, acidity regulator citric acid E330, preservatives potassium sorbate E202 (0.1%), food flavoring and food coloring. It i...weiterlesen Apricot Jam is a jam used for filling and coating pastry products. It consists of fruit, sugar, glucose syrup, stabilizer pectin E440a, acidity regulator citric acid E330, preservatives potassium sorbate E202 (0.1%), food flavoring and food coloring. It is a jam with fruit pieces with characteristic taste and smell. verkürzen | |
| Butter Caramel Farciture | Kenfood S.A. | Butter Caramel Farciture is a jelly coating for use on pastry products. It consists of sugar, glucose syrup, water, caramel color E150a, stabilizer (pectin E440a and carrageenan E407) , acidity regulator citric acid E330, preservative potassium sorbate E2...weiterlesen Butter Caramel Farciture is a jelly coating for use on pastry products. It consists of sugar, glucose syrup, water, caramel color E150a, stabilizer (pectin E440a and carrageenan E407) , acidity regulator citric acid E330, preservative potassium sorbate E202 (0.1%) and food flavorings. It is a jelly with characteristic taste and smell. verkürzen | |
| Mirror with Orange Flavor | Kenfood S.A. | Mirror with Orange Flavor is a jelly coating for use on pastry products. It consists of sugar, glucose syrup, water stabilizer (pectin E440a, carrageenan E407), acidity regulator citric acid E330, preservative potassium sorbate E202 (0.1%), food flavoring...weiterlesen Mirror with Orange Flavor is a jelly coating for use on pastry products. It consists of sugar, glucose syrup, water stabilizer (pectin E440a, carrageenan E407), acidity regulator citric acid E330, preservative potassium sorbate E202 (0.1%), food flavoring and food coloring. It is a jelly with flavor, with characteristic taste and smell. verkürzen | |
| Strawberry Jam | Kenfood S.A. | Strawberry Jam is a jam used for filling and coating pastry products. It consists of fruit, sugar, glucose syrup, stabilizer pectin E440a, acidity regulator citric acid E330, preservatives potassium sorbate E202 (0.1%), food flavoring and food coloring E1...weiterlesen Strawberry Jam is a jam used for filling and coating pastry products. It consists of fruit, sugar, glucose syrup, stabilizer pectin E440a, acidity regulator citric acid E330, preservatives potassium sorbate E202 (0.1%), food flavoring and food coloring E129. It is a jam with fruit pieces with characteristic taste and smell. verkürzen | |
| Mirror with Lemon Flavor | Kenfood S.A. | Mirror with Lemon Flavor is a jelly coating for use on pastry products. It consists of sugar, glucose syrup, water, stabilizer (pectin E440a and carrageenan E407), acidity regulator citric acid E330, preservative potassium sorbate E202 (0.1%), food flavor...weiterlesen Mirror with Lemon Flavor is a jelly coating for use on pastry products. It consists of sugar, glucose syrup, water, stabilizer (pectin E440a and carrageenan E407), acidity regulator citric acid E330, preservative potassium sorbate E202 (0.1%), food flavoring and food coloring. It is a jelly with flavor, with characteristic taste and smell. verkürzen | |
| Mirror with Pineapple Flavor | Kenfood S.A. | Mirror with Pineapple Flavor is a jelly coating for use on pastry products. It consists of sugar, glucose syrup, water, stabilizer (pectin E440a and carrageenan E407, acidity regulator citric acid E330, preservative potassium sorbate E202 (0.1%), food fla...weiterlesen Mirror with Pineapple Flavor is a jelly coating for use on pastry products. It consists of sugar, glucose syrup, water, stabilizer (pectin E440a and carrageenan E407, acidity regulator citric acid E330, preservative potassium sorbate E202 (0.1%), food flavorings and food coloring. It is a jelly with flavor, with characteristic taste and smell. verkürzen | |
| Mirror with Strawberry flavor | Kenfood S.A. | Mirror with Strawberry flavor is a jelly coating for used on pastry products. It consists of sugar, glucose syrup, water, stabilizer pectin E440a, carrageenan E407, acidity regulator citric acid E330, sodium citrate, preservative potassium sorbate E202 (0...weiterlesen Mirror with Strawberry flavor is a jelly coating for used on pastry products. It consists of sugar, glucose syrup, water, stabilizer pectin E440a, carrageenan E407, acidity regulator citric acid E330, sodium citrate, preservative potassium sorbate E202 (0.1%), food flavorings and food coloring. It is a jelly with flavor, with characteristic taste and smell. verkürzen | |
| Colorado Red | Martin Braun KG | Colorado Red is a viscous, liquid like jelly on pectin base. This product has a very good transparency. It can be reheated, and is very good to use in jelly spraying machines. Colorado Red is used in the production of various cooking applications, mainly ...weiterlesen Colorado Red is a viscous, liquid like jelly on pectin base. This product has a very good transparency. It can be reheated, and is very good to use in jelly spraying machines. Colorado Red is used in the production of various cooking applications, mainly for jelling, glazing, and filling of desserts or other food products. verkürzen | |
| Strawberry Farciture | Kenfood S.A. | Strawberry Farciture is a jelly for coating use on pastry products. It consists of sugar, glucose syrup, juice, water, modified food starch E1442, stabilizer (pectin E440a, carrageenan E407), acidity regulator (citric acid E330), preservative potassium so...weiterlesen Strawberry Farciture is a jelly for coating use on pastry products. It consists of sugar, glucose syrup, juice, water, modified food starch E1442, stabilizer (pectin E440a, carrageenan E407), acidity regulator (citric acid E330), preservative potassium sorbate E202 (0.1%), food flavorings and food coloring. It is a jelly with juice, with characteristic taste and smell. verkürzen | |
| Sunson® WEM-008 | Sunson Industry Group Co., Ltd. | Sunson® WEM-008 is a formulated enzyme consisting of Pectinase, Cellulase, Hemi-cellulase, β- Glucanase, Amylase and Protease. It is cultured from Aspergillus niger. Sunson® WEM-008 reduces viscosity by decomposing the grape juice pectin and speeds up ult...weiterlesen Sunson® WEM-008 is a formulated enzyme consisting of Pectinase, Cellulase, Hemi-cellulase, β- Glucanase, Amylase and Protease. It is cultured from Aspergillus niger. Sunson® WEM-008 reduces viscosity by decomposing the grape juice pectin and speeds up ultra-filtration and decreases the number of washes of ultra-membrane. It is used in white wine. verkürzen | |
| Orange Farciture | Kenfood S.A. | Orange Farciture is a jelly for coating use on pastry products. It consists of sugar, glucose syrup, juice, water, modified food starch (corn) E1442, stabilizer (pectin E440a, carrageenan E407), acidity regulator (citric acid E330), preservative potassium...weiterlesen Orange Farciture is a jelly for coating use on pastry products. It consists of sugar, glucose syrup, juice, water, modified food starch (corn) E1442, stabilizer (pectin E440a, carrageenan E407), acidity regulator (citric acid E330), preservative potassium sorbate E202 (0.1%) , food flavorings and food coloring. It is a jelly with juice, with characteristic taste and smell. verkürzen | |
| Colorado Yellow | Martin Braun KG | Colorado Yellow is a viscous, liquid like jelly on pectin base. This product has a very good transparency. It can be reheated, is freeze stable, and is very good to use in jelly spraying machines. Colorado Yellow is used in the production of various cooki...weiterlesen Colorado Yellow is a viscous, liquid like jelly on pectin base. This product has a very good transparency. It can be reheated, is freeze stable, and is very good to use in jelly spraying machines. Colorado Yellow is used in the production of various cooking applications, mainly for jelling, glazing, and filling of desserts or other food products. verkürzen | |
| Apricot Flavoured Gel | PRPH KANDY | Apricot Flavoured Gel contains glucose-fructose syrup, sugar, lemon juice 1%, water, gelling agent: pectin E440, acidity regulator: E330 and E331, aroma, colour: E160a and the preservative E202. This product has a PH of 4,5 +/- 0,2. Apricot Flavour...weiterlesen Apricot Flavoured Gel contains glucose-fructose syrup, sugar, lemon juice 1%, water, gelling agent: pectin E440, acidity regulator: E330 and E331, aroma, colour: E160a and the preservative E202. This product has a PH of 4,5 +/- 0,2. Apricot Flavoured Gel should be stored at a temperature of 5 to 25°C and used 6 months within production. verkürzen | |
| Neutral Glaze (Concentrated) | PRPH KANDY | Neutral Glaze (Concentrated) contains glucose-fructose syrup, sugar, gelling agent: pectin E440, acidity regulators (E330, E331,E452(i)) and the preservative E 202. This product has a PH of 3,4 +/- 0,2. Neutral Glaze (Concentrated) should be stored at a...weiterlesen Neutral Glaze (Concentrated) contains glucose-fructose syrup, sugar, gelling agent: pectin E440, acidity regulators (E330, E331,E452(i)) and the preservative E 202. This product has a PH of 3,4 +/- 0,2. Neutral Glaze (Concentrated) should be stored at a temperature of 5 to 25°C and used within 6 months of production. This product contains no GMO ingredients. verkürzen | |
| Jellystar Neutral | Martin Braun KG | Jellystar Neutral is a viscous, liquid like jelly glaze on a pectin base. It has a neutral flavor and does not contain coloring matter. This product has a very good transparency, can be reheated, and is cut and freeze stable. Jellystar Neutral is used in ...weiterlesen Jellystar Neutral is a viscous, liquid like jelly glaze on a pectin base. It has a neutral flavor and does not contain coloring matter. This product has a very good transparency, can be reheated, and is cut and freeze stable. Jellystar Neutral is used in the production of various baking applications, mainly for jelling, glazing and filling of dessert products. verkürzen | |
| Sunson® WEM-007 | Sunson Industry Group Co., Ltd. | Sunson® WEM-007 is cultured from Aspergillus niger and developed from advanced strain through cultivation, fermentation and extraction technique. Sunson® WEM-007 reduces the viscosity of grape juice by decomposing the juice’s pectin. It enhances the flavo...weiterlesen Sunson® WEM-007 is cultured from Aspergillus niger and developed from advanced strain through cultivation, fermentation and extraction technique. Sunson® WEM-007 reduces the viscosity of grape juice by decomposing the juice’s pectin. It enhances the flavor and color of red wine and prevents the production of turbidity over the stockpile period and therefore stability. It is used primarily in red wine. verkürzen | |
| Lemon Flavoured Gel | PRPH KANDY | Lemon Flavoured Gel contains glucose-fructose syrup, sugar, lemon juice 1%, water, gelling agent: pectin E440, acidity regulator: E330 and E331, aroma, colour: E100 and the preservative E202. This product has a PH of 4,5 +/- 0,2. Lemon Flavoured Gel s...weiterlesen Lemon Flavoured Gel contains glucose-fructose syrup, sugar, lemon juice 1%, water, gelling agent: pectin E440, acidity regulator: E330 and E331, aroma, colour: E100 and the preservative E202. This product has a PH of 4,5 +/- 0,2. Lemon Flavoured Gel should be stored at a temperature of 5 to 25°C and used within 6 months of production. This product contains no GMO ingredients. verkürzen | |
| Apricot Glaze (Concentrated) | PRPH KANDY | Apricot Glaze (Concentrated) contains glucose-fructose syrup, sugar, gelling agent: pectin E440, aroma, acidity regulators (E330, E331,E452(i)) and the preservative E 202 colour E160a. This product has a PH of 3,4 +/- 0,2. Apricot Glaze (Concentrated) s...weiterlesen Apricot Glaze (Concentrated) contains glucose-fructose syrup, sugar, gelling agent: pectin E440, aroma, acidity regulators (E330, E331,E452(i)) and the preservative E 202 colour E160a. This product has a PH of 3,4 +/- 0,2. Apricot Glaze (Concentrated) should be stored at a temperature of 5 to 25°C and used within 6 months of production. This product does not contain any GMO ingredients. verkürzen | |
| Sour Cherry Flavoured Gel | PRPH KANDY | Sour Cherry Flavoured Gel contains glucose-fructose syrup, sugar, aronia juice, sour cherry juice 1%, water, gelling agent: pectin E440, acidity regulator: E330 and E331, aroma, colour: carmine E120 and the preservative E202. This product has a PH of...weiterlesen Sour Cherry Flavoured Gel contains glucose-fructose syrup, sugar, aronia juice, sour cherry juice 1%, water, gelling agent: pectin E440, acidity regulator: E330 and E331, aroma, colour: carmine E120 and the preservative E202. This product has a PH of 4,5 +/- 0,2. Sour Cherry Flavoured Gel should be stored at a temperature of 5 to 25°C and used within 6 months of production. verkürzen | |
| Prune Lekvar | Corbion | Prune Lekvar is a Hungarian style prune filling produces great fillings for Danish pastry, coffeecakes and stollen to create popular ethnic specialties. Finished products are soft and moist and maintain a savory flavor. The naturally occurring balance of pectin...weiterlesen Prune Lekvar is a Hungarian style prune filling produces great fillings for Danish pastry, coffeecakes and stollen to create popular ethnic specialties. Finished products are soft and moist and maintain a savory flavor. The naturally occurring balance of pectin, sorbitol and malic acid in dried plums is a natural fat replacement product that looks good on the ingredient label and performs well on the nutritional analysis. verkürzen | |
| Opaglos® GS-2 Series | Colorcon Ltd | Opaglos® GS-2 Series is a shellac polymer system that can be used as an effective moisture barrier for products hygroscopic in nature (i.e. pectin or starch based products, dried fruits, raisins, etc.). It can also be used as a fat barrier to effectively ...weiterlesen Opaglos® GS-2 Series is a shellac polymer system that can be used as an effective moisture barrier for products hygroscopic in nature (i.e. pectin or starch based products, dried fruits, raisins, etc.). It can also be used as a fat barrier to effectively limit the migration of fats or oils onto or into another substrate and prevent colors “bleeding” off a variety of substrates when baked. verkürzen | |
| Strawberry Flavoured Gel | PRPH KANDY | Strawberry Flavoured Gel contains glucose-fructose syrup, sugar, strawberry juice 1%, water, gelling agent: pectin E440, acidity regulator: E330 and E331, aroma, colours: E120 and E160a and the preservative E202. This product has a PH of 4,5 +/- 0,2....weiterlesen Strawberry Flavoured Gel contains glucose-fructose syrup, sugar, strawberry juice 1%, water, gelling agent: pectin E440, acidity regulator: E330 and E331, aroma, colours: E120 and E160a and the preservative E202. This product has a PH of 4,5 +/- 0,2. Strawberry Flavoured Gel should be stored at a temperature of 5 to 25°C and used within 6 months of production. This product contains no GMO ingredients. verkürzen | |
| Gooseberry Flavoured Gel | PRPH KANDY | Gooseberry Flavoured Gel contains glucose-fructose syrup, water, sugar, apple juice, gelling agent: pectin E440, acidity regulators: E330 and E331, aroma, colours: E100and E133 and the preservative E202. This product has a PH of 4,5 +/- 0,2. Gooseb...weiterlesen Gooseberry Flavoured Gel contains glucose-fructose syrup, water, sugar, apple juice, gelling agent: pectin E440, acidity regulators: E330 and E331, aroma, colours: E100and E133 and the preservative E202. This product has a PH of 4,5 +/- 0,2. Gooseberry Flavoured Gel should be stored at a temperature of 5 to 25°C and used within 6 months of production. This product does not contain any GMO ingredients. verkürzen | |
| Orange Flavoured Gel | PRPH KANDY | Orange Flavoured Gel contains glucose-fructose syrup, sugar, orange purre 1%, water, gelling agent: pectin E440, acidity regulator: E330 and E331, aroma, colour: E160a and the preservative E202. This product has a PH of 4,5 +/- 0,2. Orange Flavoured ...weiterlesen Orange Flavoured Gel contains glucose-fructose syrup, sugar, orange purre 1%, water, gelling agent: pectin E440, acidity regulator: E330 and E331, aroma, colour: E160a and the preservative E202. This product has a PH of 4,5 +/- 0,2. Orange Flavoured Gel should be stored at a temperature of 5 to 25°C and used within 6 months of production. This product does not contain any GMO ingredients. verkürzen | |
| Raspberry Flavoured Gel | PRPH KANDY | Raspberry Flavoured Gel contains glucose-fructose syrup, sugar, raspberry juice 0,5%, apple juice, water, gelling agent: pectin E440, acidity regulator: E330 and E331, aroma, colour: E120 and the preservative E202. This product has a PH of 4,5 +/- 0,...weiterlesen Raspberry Flavoured Gel contains glucose-fructose syrup, sugar, raspberry juice 0,5%, apple juice, water, gelling agent: pectin E440, acidity regulator: E330 and E331, aroma, colour: E120 and the preservative E202. This product has a PH of 4,5 +/- 0,2. Raspberry Flavoured Gel should be stored at a temperature of 5 to 25°C and used within 6 months of production. This product does not contain any GMO ingredients. verkürzen | |
| Fructozym® Flot | Erbslöh Geisenheim AG | Fructozym® Flot is a liquid, highly concentrated special enzyme for enzymatic stabilization of fruit pieces in fruit preparations. Optically attracting fruit pieces are an important ingredient of many foodstuffs. The production of the matching fruit preparation is therefore targeted at the reliable recognition of the fruit used for production with regard to appearance, taste and mouthfeel. For this purpose, the external surface of the fruit pieces, slices, rings, etc. is hardened through suitable enzyme application and thus the integrity and stability of the so treated fruit pieces contained in the fruit preparation is significantly improved. Fructozym® Flot bases on a pure, highly concentrated pectinesterase activity. The enzyme de-esterifies to a large extent the pectin at the surface of the fruit pieces. By this, pectin...weiterlesen Fructozym® Flot is a liquid, highly concentrated special enzyme for enzymatic stabilization of fruit pieces in fruit preparations. Optically attracting fruit pieces are an important ingredient of many foodstuffs. The production of the matching fruit preparation is therefore targeted at the reliable recognition of the fruit used for production with regard to appearance, taste and mouthfeel. For this purpose, the external surface of the fruit pieces, slices, rings, etc. is hardened through suitable enzyme application and thus the integrity and stability of the so treated fruit pieces contained in the fruit preparation is significantly improved. Fructozym® Flot bases on a pure, highly concentrated pectinesterase activity. The enzyme de-esterifies to a large extent the pectin at the surface of the fruit pieces. By this, pectin characteristics change drastically. In the presence of sufficient amounts of calcium ions, a resistant outer skin (calcium pectate) is formed, valuable ingredients and natural texture are preserved within the fruit particle. The consistence of the pieces and thus mouthfeel are improved. verkürzen | |
| Citrolase® TF CLEAR | Erbslöh Geisenheim AG | Citrolase® TF CLEAR is a liquid, highly concentrated enzyme preparation for complete degradation of pectin and further polysaccharides in mashes and juices from tropical fruits. Due to multiple valuable side activities it is particularly suitable for the ...weiterlesen Citrolase® TF CLEAR is a liquid, highly concentrated enzyme preparation for complete degradation of pectin and further polysaccharides in mashes and juices from tropical fruits. Due to multiple valuable side activities it is particularly suitable for the clarification of tropical fruit juices. Besides its pectolytic main activity, Citrolase® TF CLEAR contains further enzyme fractions which are particularly important for the processing of tropical fruits, as for instance, mango, banana, papaya, pineapple, lychee, etc. Specially selected pectinases, enriched with hemicellulases, soften the cell tissue and lower fruit mash viscosity, and thus a rapid and efficient extraction of the matrix is possible. The production of clear juices and concentrates from tropical fruits, e.g. pineapple, requires a complete degradation of fruit pectin. Citrolase® TF CLEAR improves the filtration properties of the juice by an entire degradation of filtration-inhibiting colloids. The tendency for secondary haze at a later time, is lessened by the degradation of problematic colloids to the largest possible extent. verkürzen | |
| Jellystar Spray Neutral | Martin Braun KG | Jellystar Spray Neutral is a jelly glaze on a pectin base. This product has a neutral flavor, and does not contain coloring matter. It is very good for using in jelly spraying machines, with frozen fruits, and has a very good transparency. Additionally, i...weiterlesen Jellystar Spray Neutral is a jelly glaze on a pectin base. This product has a neutral flavor, and does not contain coloring matter. It is very good for using in jelly spraying machines, with frozen fruits, and has a very good transparency. Additionally, it is cut and freeze stable. Jellystar Spray Neutral is used in the production of various baking applications, mainly for jelling, glazing, and filling of dessert products. verkürzen | |
| Harmony Ready Briant | Puratos | Harmony Ready Briant is a pectin based apricot flavored glaze used for fruit tarts, danish and other baked goods. This product can be applied to a number of products such as chou pastries, crème cakes, layer cakes, pies, pound cakes, puff pasties, savory ...weiterlesen Harmony Ready Briant is a pectin based apricot flavored glaze used for fruit tarts, danish and other baked goods. This product can be applied to a number of products such as chou pastries, crème cakes, layer cakes, pies, pound cakes, puff pasties, savory snacks, snack cakes, sweet goods and upscale cakes. Harmony Ready Briant is highly versatile, as it can be applied with either a spray machine or with a brush. verkürzen | |
| Forest Fruits Flavoured Gel | PRPH KANDY | Forest Fruits Flavoured Gel contains glucose-fructose syrup, sugar, aronia juice 1%, water, gelling agent: pectin E440, acidity regulator: E330 and E331, aroma, colours: E120 and E151 and the preservative E202. This product has a PH of 4,5 +/- 0,2. ...weiterlesen Forest Fruits Flavoured Gel contains glucose-fructose syrup, sugar, aronia juice 1%, water, gelling agent: pectin E440, acidity regulator: E330 and E331, aroma, colours: E120 and E151 and the preservative E202. This product has a PH of 4,5 +/- 0,2. Forest Fruits Flavoured Gel should be stored at a temperature of 5 to 25°C and used within 6 months of production. Forest Fruits Flavoured Gel contains no GMO ingredients. verkürzen | |
| Colorado Neutral | Martin Braun KG | Colorado Neutral is a viscous, liquid like jelly on a pectin base that does not contain coloring matter. This product has a neutral flavor, and has a very good transparency. It can be reheated, is very good to use with frozen fruits, and does not cause bl...weiterlesen Colorado Neutral is a viscous, liquid like jelly on a pectin base that does not contain coloring matter. This product has a neutral flavor, and has a very good transparency. It can be reheated, is very good to use with frozen fruits, and does not cause bleeding of the fruit juice. Colorado Neutral is used in the production of various cooking applications, mainly used for jelling, glazing, and filling for desserts or other food products. verkürzen | |
| Fructozym® BE | Erbslöh Geisenheim AG | Fructozym® BE is a liquid, highly concentrated pectolytic enzyme preparation for a rapid and complete breakdown of pectins and for a degradation of colloids to the largest possible extent in the course of berry processing. Fructozym® BE is a specially dev...weiterlesen Fructozym® BE is a liquid, highly concentrated pectolytic enzyme preparation for a rapid and complete breakdown of pectins and for a degradation of colloids to the largest possible extent in the course of berry processing. Fructozym® BE is a specially developed enzyme for the processing of berries which, in contrast to normal pectinases, disposes of a broad spectrum of useful side activities in a well-balanced ratio to its pectinase main activities. This is the reason why Fructozym® BE not only degrades fast and completely pectin, the cement substance between plant cells but, in addition, decomposes also such colloids which, in fruits, are heterogeneously inserted into the pectin skeletal structure. The rapid breakdown of these pectic substances lowers mash viscosity drastically and results in an intensive digestion of the fruit tissue. A fact that results in a better juice run-off, increased yield of juice and valuable fruits ingredients, raised pressing performance and capacity and improved clarification and filtrability. Fructozym® BE is of particular efficiency for the making of stable colored juices and concentrates. verkürzen | |
| Trenolin® Frio DF | Erbslöh Geisenheim AG | Trenolin® Frio DF is a liquid, highly active special enzyme for a quick, effective pectin degradation in mash and must in the course of cold maceration and cold clarification already at temperatures from 5°C on. A new kind of selected pectinase raw materi...weiterlesen Trenolin® Frio DF is a liquid, highly active special enzyme for a quick, effective pectin degradation in mash and must in the course of cold maceration and cold clarification already at temperatures from 5°C on. A new kind of selected pectinase raw materials with a high degree of conversion, also at extremely low temperatures, provide for an improved press-ability of the mash respectively, promote must clarification during must treatment. Trenolin® Frio DF is depsidase free. verkürzen | |
| LittoZym Brillance | Erbslöh Geisenheim AG | LittoZym Brillance is a Oenological, highly active enzyme without cinnamoyl esterase side-activity for the clarification of grape musts and young wines. LittoZym Brillance lowers viscosity by a rapid degradation of liquid binding pectin gel. The deposits ...weiterlesen LittoZym Brillance is a Oenological, highly active enzyme without cinnamoyl esterase side-activity for the clarification of grape musts and young wines. LittoZym Brillance lowers viscosity by a rapid degradation of liquid binding pectin gel. The deposits are de-stabilized, settle more quickly and directly and thus clarification is accelerated. The efficiency of subsequently added clarifying agents is improved. LittoZym Brillance is equally suitable for the clarification of grape musts and young wines from white and red grapes. verkürzen | |
| Harmony Classic Briant | Puratos | Harmony Classic Briant is an apricot flavored pectin based glaze for fruit tarts, danish and similar baked goods. Harmony Classic Briant is highly versatile as it can be applied with either a spray machine or with a brush, and is designed to provide a uni...weiterlesen Harmony Classic Briant is an apricot flavored pectin based glaze for fruit tarts, danish and similar baked goods. Harmony Classic Briant is highly versatile as it can be applied with either a spray machine or with a brush, and is designed to provide a unique taste profile. This product can be applied to a number of products such as chou pastries, crème cake, layer cakes, pies, pound cakes, puff pasties, savory snacks, snack cakes, sweet goods, and upscale cakes. verkürzen | |
| Sour Cherry Preparation | PRPH KANDY | Sour Cherry Preparation is used in the milk industry. This product contains sugar, sour cherries 45%, water, modified starch E 1422, thickening agent pectin E440 E, acidity modulators: citric acid E 330, sodium citrate E 331, aroma and colour E 120. Sou...weiterlesen Sour Cherry Preparation is used in the milk industry. This product contains sugar, sour cherries 45%, water, modified starch E 1422, thickening agent pectin E440 E, acidity modulators: citric acid E 330, sodium citrate E 331, aroma and colour E 120. Sour cherry Preparation code: 7002 has a PH of 3,8 +/- 0,2. This product should be stored at a temperature of 5 to 18°C and used within 8 weeks of production. Sour Cherry Preparation does not contain any GMO ingredients. verkürzen | |
| Peach Preparation | PRPH KANDY | Peach Preparation is used in the milk industry. This product contains sugar, peaches 15%, glucose-fructose syrup, water, modified starch E 1422, thickening agents: pectin E440, xanthan gum E 415, acidity modulators: citric acid E 330, sodium citrate E 33...weiterlesen Peach Preparation is used in the milk industry. This product contains sugar, peaches 15%, glucose-fructose syrup, water, modified starch E 1422, thickening agents: pectin E440, xanthan gum E 415, acidity modulators: citric acid E 330, sodium citrate E 331, aroma and colours E160c, E100. Peach Preparation has a PH of 3,8 +/- 0,2. This product should be stored at a temperature of 5 to 18°C and used within 8 weeks of production. Peach Preparation does not contain any GMO ingredients. verkürzen | |
| Strawberry Preparation | PRPH KANDY | Strawberry Preparation is used in the milk industry. This product contains sugar, glucose-fructose syrup, strawberries 10%, water, modified starch E 1422, thickening agents: pectin E440, xanthan gum E 415, acidity modulators: citric acid E 330, sodium ci...weiterlesen Strawberry Preparation is used in the milk industry. This product contains sugar, glucose-fructose syrup, strawberries 10%, water, modified starch E 1422, thickening agents: pectin E440, xanthan gum E 415, acidity modulators: citric acid E 330, sodium citrate E 331, aroma and colour E 120. Strawberry Preparation has a PH of 3,8 +/- 0,2. This product should be stored at a temperature of 5 to 18°C and used within 8 weeks of production. Strawberry Preparation does not contain any GMO ingredients. verkürzen | |
| Citrolase® CLEAR | Erbslöh Geisenheim AG | Citrolase® CLEAR is a liquid highly concentrated pectolytic preparation for complete degradation of pectin in citrus juices and liquid extracts from citrus fruits. Its exceptional acid stability makes it perfectly suitable for the clarification of low pH ...weiterlesen Citrolase® CLEAR is a liquid highly concentrated pectolytic preparation for complete degradation of pectin in citrus juices and liquid extracts from citrus fruits. Its exceptional acid stability makes it perfectly suitable for the clarification of low pH citrus juices. Fruit juices are rich in gelling pectins, which act sediment stabilising. Therefore, complete enzymatic degradation of pectins is conducted in the processing of clear citrus juices and juice concentrates. Citrolase® CLEAR is a particularly acid-tolerant pectinase. It efficiently breaks down pectic substances and assures quick sedimentation and good filterability in the production of clear citrus juices. verkürzen | |
| Fructozym® Color | Erbslöh Geisenheim AG | Fructozym® Color is a liquid, highly concentrated pectolytic enzyme preparation for making particularly color-intensive juices. The coloring matter is extracted from the mash and is preserved in the juice in stable form. Fructozym® Color is a specially developed enzyme for berry processing. Fructozym® Color releases color-stable coloring matter and polyphenols, a property which is responsible for the resulting typical full-bodied character and the dark red color of the colored juice or berry concentrate manufactured in that way. Individual means of control are given by exact application, heating of the mash, as well as by varying contact times and rest periods. Fructozym® Color disposes of a selected mode of action which prevents an excessive liberation of undesired fractions of the fruit tissue and of colloids. The later stability of the colored juice or concentrate is therefore not affected by over-extraction of the pectin skeletal structure. The rapid degradation of "pectin...weiterlesen Fructozym® Color is a liquid, highly concentrated pectolytic enzyme preparation for making particularly color-intensive juices. The coloring matter is extracted from the mash and is preserved in the juice in stable form. Fructozym® Color is a specially developed enzyme for berry processing. Fructozym® Color releases color-stable coloring matter and polyphenols, a property which is responsible for the resulting typical full-bodied character and the dark red color of the colored juice or berry concentrate manufactured in that way. Individual means of control are given by exact application, heating of the mash, as well as by varying contact times and rest periods. Fructozym® Color disposes of a selected mode of action which prevents an excessive liberation of undesired fractions of the fruit tissue and of colloids. The later stability of the colored juice or concentrate is therefore not affected by over-extraction of the pectin skeletal structure. The rapid degradation of "pectin substances“ leads to a drastic lowering of mash viscosity, efficiently breaks down the fruit tissue and thus provides the prerequisite for optimal clarification and filtrability. The versatile broad spectrum of useful side activities securely protects against possible colloidal haze, particularly when making stable concentrates. verkürzen | |
| Fructozym® PRESS | Erbslöh Geisenheim AG | Fructozym® PRESS is a liquid, highly concentrated enzyme preparation for intensive enzymatisation of pome fruit mash. Fructozym® PRESS is a highly concentrated pectinase complex for rapid release of juice and increased extract from pome fruit mash. The sp...weiterlesen Fructozym® PRESS is a liquid, highly concentrated enzyme preparation for intensive enzymatisation of pome fruit mash. Fructozym® PRESS is a highly concentrated pectinase complex for rapid release of juice and increased extract from pome fruit mash. The specially balanced pectinase fractions act on solubilised pectin only, which results in optimised juice yield and pressing capacity. Even more economic is the application on pre-pressed pomace with addition of a defined amount of extraction water (50-100% to the pomace) added directly to the pressing system (leaching) into the extraction vessel. verkürzen | |
| Forest Fruits Preparation | PRPH KANDY | Forest Fruits Preparation is used in the milk industry. This product contains sugar, fruits 35% (raspberries, strawberries, blueberries, blackberries, elderberries), glucose-fructose syrup, water, modified starch E 1422, thickening agents (pectin E440,...weiterlesen Forest Fruits Preparation is used in the milk industry. This product contains sugar, fruits 35% (raspberries, strawberries, blueberries, blackberries, elderberries), glucose-fructose syrup, water, modified starch E 1422, thickening agents (pectin E440, xanthan gum E 415), acidity modulators: citric acid E 330, sodium citrate E 331, aroma and colour E 163. Forest Fruits Preparation code: 5-06130 has a PH of 3,8 +/- 0,2. This product should be stored at a temperature of 5 to 18°C and used within 8 weeks of production. Forest Fruits Preparation does not contain any GMO ingredients. verkürzen | |
| ULTRasi Select | Dal Cin Gildo Spa | ULTRasi Select is a granular enzymatic preparation, with an action specific for difficult conditions: unripe grapes, low pH, varieties such as Muscat, Malvasia, Traminer, etc. ULTRasi Select is characterized by a high concentration of well-balanced pectolytic and hemi-cellulosic activities. This blend allows for a rapid fining of must coming from grapes with a pectin composition that is difficult to hydrolyze with regular pectinases. Even for grapes that are not very ripe and therefore rich in pectin...weiterlesen ULTRasi Select is a granular enzymatic preparation, with an action specific for difficult conditions: unripe grapes, low pH, varieties such as Muscat, Malvasia, Traminer, etc. ULTRasi Select is characterized by a high concentration of well-balanced pectolytic and hemi-cellulosic activities. This blend allows for a rapid fining of must coming from grapes with a pectin composition that is difficult to hydrolyze with regular pectinases. Even for grapes that are not very ripe and therefore rich in pectins bound with hemi-cellulases, the use of ULTRasi Select improves the lysis, flocculation and sedimentation processes of the lees. verkürzen | |
| Monocalcium Phosphate | Lianyungang Kede Chemical Industry Co., Ltd | Monocalcium Phosphate is a white crystalline powder or plate crystal. Monocalcium phosphate is the acid ingredient of baking powder and self-rising flour. It is used as a leaving agent in baking and is used in products such as pancakes, energy powder, cookies, doughnuts, cakes, pastry mixes, cake mixes and other pastry products. It is also used in soft drinks, vitamins, yeast, humectants for meat, curing agent for pectin...weiterlesen Monocalcium Phosphate is a white crystalline powder or plate crystal. Monocalcium phosphate is the acid ingredient of baking powder and self-rising flour. It is used as a leaving agent in baking and is used in products such as pancakes, energy powder, cookies, doughnuts, cakes, pastry mixes, cake mixes and other pastry products. It is also used in soft drinks, vitamins, yeast, humectants for meat, curing agent for pectin, and nutrition enhancer. Monocalcium phosphate helps protein to coagulate and thicken in instant puddings and no-bake cheesecakes and helps frozen vegetables and canned fruits and vegetables maintain firmness. verkürzen | |
| PURACAL® ACT | Corbion | PURACAL® ACT is a calcium-based product designed to reduce a product’s acrylamide level up to 80%. It also improves the crispiness of snacks and can enhance the color of the end product. The mechanism of PURACAL® ACT is that calcium is able to complex asparagines, thus reducing its acrylamide-producing properties. Calcium also plays an important role in improving texture of potato based products by interacting with the pectin...weiterlesen PURACAL® ACT is a calcium-based product designed to reduce a product’s acrylamide level up to 80%. It also improves the crispiness of snacks and can enhance the color of the end product. The mechanism of PURACAL® ACT is that calcium is able to complex asparagines, thus reducing its acrylamide-producing properties. Calcium also plays an important role in improving texture of potato based products by interacting with the pectin in the cell walls. At ambient conditions, potato chips treated with PURACAL® ACT maintained crispiness. PURACAL® ACT also restores firmness when blanching is used to leach out reducing sugars. verkürzen | |
| Trenolin® Super DF | Erbslöh Geisenheim AG | Trenolin® Super DF is a depsidase-free, liquid pectinase preparation. The enzyme is applied for the processing of mash, must, young wine and “Süßreserve”. A treatment with Trenolin® Super DF provides for a quick pectin degradation. This leads to a good pa...weiterlesen Trenolin® Super DF is a depsidase-free, liquid pectinase preparation. The enzyme is applied for the processing of mash, must, young wine and “Süßreserve”. A treatment with Trenolin® Super DF provides for a quick pectin degradation. This leads to a good partial juice extraction in the mash. Pressing time is reduced and press capacity increased. A Trenolin® Super DF treatment has particular importance for pulp-containing grape varieties, since these grapes, if they were processed without enzymes, would require prolonged rest periods before pressing. And the result would be increased tannin contents. This is prevented by Trenolin® Super DF. verkürzen | |
| Vegazym P-CS | Erbslöh Geisenheim AG | Vegazym P-CS is a liquid, highly concentrated pectolytic special enzyme for the treatment of vegetable mashes in the production of vegetable juices and concentrates rich-in-extract. Vegazym P-CS is a specially developed enzyme for the partial or, if chosen, also for the complete, degradation of the dissolved pectin...weiterlesen Vegazym P-CS is a liquid, highly concentrated pectolytic special enzyme for the treatment of vegetable mashes in the production of vegetable juices and concentrates rich-in-extract. Vegazym P-CS is a specially developed enzyme for the partial or, if chosen, also for the complete, degradation of the dissolved pectin in vegetable mashes and other turbid vegetable products. Vegazym P-CS is particularly optimized with respect to the pH-value of non-acidified vegetable mashes. The product allows a controlled reduction of viscosity to optimize the yield of extract and other valuable ingredients (carotenoids, phenols, etc.) in the production of cloud-stable vegetable juices. verkürzen |
