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What are ... ?
Enzymes are..
- Biological catalysts.
- Highly specific.
- Effective at small amounts.
- Natural Components.
- Processing aids and no Additives.
- Broad spectrum of activity.
- Full control on activity.
- Non-Toxic food components.
Sources are ... ?
Enzymes are produced from..
- Plants (Papain,Ficin etc.)
- Micro-organisms(Yeast, Bacteria and Fungi)
- Animal tissues
Use are ... ?
Enzymes are used for..
- Starch degradation.
- Protein degradation.
- Non-starch polysaccharide degradation.
- Specific for food industries.
Specific ... ?
Yes, there are specific Enzymes for various food.
Is there any ... ?
No there is no risk. Heating fruit pulp (as well as vegetable) results in fruit softening due to solubilization of high methylated pectins that are in the mitel lamella and works as cement between cells. Consequently this part of the pectin is not degraded but in soluble form and therefore constitutes the substrate for our RAPIDASE FP Super.
Does it make ... ?
In these conditions RAPIDASE FP Super reacts on this specific part of the pectin with as a result a demethylation (methylated pectin is transformed into pectic acid) and possible combination with calcium to form calcium pectate gel.
If not, ... ?
RAPIDASE FP SUPER is suitable for both applications that are fruit firming and fruit puree texture improvement
Is the ... ?
Yes, it depends on the level: above 1g/L, efficiency of FP Super will decrease. The RAPIDASE FP Super is active in the range of SO2 used in Food product, which must be at 200 ppm max.
When we use ... ?
RAPIDASE FP Super is not used on ice cream but on fruit preparations to be added to ice cream. The enzyme is usually inactivated at the end of fruit preparation pulp manufacturing process. Then the calcium dosage is the same as for fruit prep.
We have observed ... ?
RAPIDASE FP was initially used and designed for apple sauce processing which is semi liquid product with all substrates available for enzyme reaction in semi liquid form.
On the other hand RAPIDASE FP SUPER is generally use on solid fruit pieces and therefore must be present at quite high dosage to penetrate fruit tissues and react in short time during the process on solid state substrate. Consequently the RAPIDASE FP is not adapted to fruit pieces texture reinforcement because of too low concentration and activity present in the product.
Pineapple is ... ?
No, not only because the level pectin is quite low in pineapple but also because the apertisation (thermal treatment) treatment of canned pineapple is to strong and you will not differentiate after such treatment the enzymatic effect.
Eventually the level of citric acid used for this type of canning is usually sufficient in order to partly complex the calcium added to complete the enzymatic reaction (affinity of citric acid > to pectic acid affinity for Ca++).
Is it possible ... ?
No as this phenomenon is related to the sedimentation of solids in liquid.
Therefore reduction of viscosity due to enzymatic reaction will definitively not help to reduce this phenomenon.
On the other hand RAPIDASE Tropical Cloud will help to process cloudy juice from juice puree of homogenate as well as will improve the finisher yield and the evaporation of such juice. Because of the special balance in pectinases (low) and other side activities like hemicellulases, this enzyme has limited action on fruit pectin and relatively strong effect on neutral polysaccharides of tropical fruits.
Is there any ... ?
See previous answer made under 6/, same phenomenon provides same effects.
If we are ... ?
No, because in that case the stabilization achieved by enzymatic treatment result in the hydrolysis of the pectin. In this case jelly must be achieved by using pectin of any other texturising agent
Can we use ... ?
We can only suggest your end-users to try our Rapidase FP Super.
When it is ... ?
During storage, confectionary products with high sugar content can dry out, losing part of water present in the filling. This will cause the sucrose to crystallize and the filling will turn hard after a few weeks of storage.
Maxinvert will prevents the crystallization by converting sucrose into glucose and fructose and therefore extend the shelf-life by several weeks.
Invert sugar is used:
- to preserve texture (through increased moisture retention, lower water activity and reduced crystallization)
- to enhance sweetness
- to improve flavor and color characteristics
We have a ... ?
If your end-user wants to produce clear pineapple juice concentrate he must always achieve an ULTRAFILTRATION at the end of the treatment in order to remove the colloids from the juice as the latter are responsible for the turbidity.
If positive he could apply our recommended treatment when processing pineapple heart and peel juice.
Please note that if the juice is really made from yellow pulp without any green pigment content (chlorophyll) it is possible to achieve a pretreatment with our Rapidase Pineapple prior to solid particles removal either by centrifugation and or by coarse filtration.
This last technique can be combined with discoloring treatment using active bentonite active carbon treatment and filtration on kisselsol. Then to finish and complete the clarification and remove the colloids he must use UltraFiltration.
Again if there is not chlorophyll in the juice they can use quite high cut-off membrane instead of the 10 KDa
currently use for mill juice.
Customer is ...?
We do not supply LM Pectin however we propose our RAPIDASE FP Super which is a pure pectin methylesterase dedicated for a variety of fruit firming applications.
By demethylating the endogenous pectin of fruit and vegetable, our RAPIDASE FP Super changes gelification properties from natural fruit High Methylated (HM) pectin to Low Methylated (LM) pectin. It creates, with the calcium present in the fruit a strong pectate network thus increasing viscosity and consistency of fruit pieces or fruit sauces
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