Enzymes allow the processing of fruits and vegetables
optimizing time and performance in obtaining juice and pulp.
Pectinase used for the clarification of apple, grape and other fruit juices.
Enzyme complex of pectinase and cellulose applied in the maceration of fruits.
Glucoamylase used for the removal of starch content in fruits.
Cellulase, hemicellulase and glucanase complex used
to improve the collection of juices or extracts.