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13 - 15 November 2018 // Nuremberg

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Exhibitors & Products BrauBeviale 2016
Zoom product LOGO_Fructozym®




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Enzymatic treatment of the apple mash with Fructozym® APX and
Fructozym® UltraHPX

The apple is not only the Europeans’ preferred fruit for direct consumption, at the same time it is also the most important processed fruit after orange. Since cultivation and processing is done worldwide, there are many good reasons to adjust the enzymatic treatment individually. With the new preparations Fructozym® APX and Fructozym® UltraHPX, the result of the extraction step can be optimised either on the capacity of the installation or on the maximal juice yield, depending on the customers‘ requirements. The purposes are:

  • Higher juice yield
  • Better capacity utilization
  • Greater aroma extraction
  • Compliance with critical quality parameters

Novel type of pectinase Fructozym® FLASH-C

Some grape varieties (Muskateller, Silvaner) as well as particular coloured fruits (cherry, cranberry etc.) seem often not to react to the enzymatic treatment used for fruit juice processing. This can be due to the individual structure of hydrocolloid that these fruits contain i.e. the pectin. It is not rare that pectins are connected by characteristic side chains which purpose are to protect the overall structure from being degraded. Thanks to the newly discovered synergy effects, Fructozym® FLASH-C can overcome these special pectin structures more efficiently. The pressability as well as the juice yield and the amount of certain valuable components, like for example anthocyanins of coloured fruits, are demonstrably improved.

Improved clarification and filterability for juice and cider

All the fruits have more or less a high content in pectin. Besides its basic structure of galacturonic acid units it has numerous side chains with typical structures of arabinan and rhamnogalacturonan, the so-called “hairy regions”. When the concentrations are high, the clarification, filterability and subsequent stability are impaired.

Fructozym® FLUX possesses the optimal properties to degrade these fragments. In a classical fining process, the sedimentation is quicker and the supernatant shows already a lower turbidity. In the production of cider, Fructozym® FLUX is added readily during fermentation. This allows an increase in the capacity of the crossflow- filter system of about 30%.









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