Duke Thomson's International - MANGO & GUAVA Processing

Enzymatic preparation for the production of puree, fruit powder and clear/cloudy concentrated juice from mango, guava and other tropical fruit and stone fruit

PRESENTATION:

Tropical and stone fruits, such as mango, peach, apricot, plum, guava are often processed to puree, pulp and juice concentrate. Such a puree/pulp can later be re-processed to powder/clear juice. Fruit can also be processed directly to clear /cloudy concentrated juice. These productions need specific enzymes to be optimal. Rapidase TF is an enzyme preparation that has been especially developed for this application. It contains the right balance of the specific activities that are needed in these processes.

DESCRIPTION:

RAPIDASE TF is an enzymatic preparation obtained from a selected GRAS strain of Aspergillus Niger and Trichoderma Longibrachiatum. It consists of pectinase, hemicellulase and cellulase activities. RAPIDASE TF is preservative free and bears the Kosher Status. This preparation is an amber liquid miscible with water, stabilized on glycerol carrier (>=50%). Confirming to WHO/FAO standard.

UTILIZATION AND DOSAGE:

RAPIDASE TF is easy to use. It can be added to the crushed fruit flesh with a metering pump or fixed quantity into the blending tank in batch wise. Just before use, to ensure adequate mixing, it should be diluted in 10 to 20 times its volume of water.

FRUITS	DOSAGE	RECOMMENDATION
Juice Concentrate	50 to 100 g/ton	1 to 2 h at 50° C
Clear juice production	150 to 200 g/ton	2 to 2.5 h at 50°C
Puree clarification	200 g/ton	2 to 3 days at 4°C
Puree production	50 to 100 g/ton	1 to 2 h at 50°C
Fruit powder	50 to 100 g/ton	30 to 60 minutes at 50°C

Sp.gravity:1.14-1.18. Activity: 100000 AVJP/g. RAPIDASE TF is active from:10 to55°C, pH 3.0-5.5

BENEFITS

Enzyme hydrolysis is a Bio-homogenization process that gives a very fine product with excellent quality.
Increased productivity by faster filtration / decantation, easy and better condensation and faster filing
Increased yield of juice from crushed fruit flesh by the bio-breakdown of fiber and pectin matrices.
Better color stability and aroma protection.
Excellent cloud stability in the reconstituted juice as the bigger fiber particles breakdown to soluble form.
Faster drying, Extra fineness and Instant reconstitutability of fruit juice powder.
Removal of starch and araban content helps to avoid haze formation of juice during storage.
Excellent quality, when converted to the value added products like jam, nectar,etc.
Enzyme is not an additive but a bio-processing aid. It does its role during the holding time and end up during heating, remain no residual activity in the final product and normally the dosage is in ppm level.
Enzyme is natural; obtain by a bioprocess form natural source and widely distributed in nature itself.
Enzyme is allowed by FAO/WHO and fixed no limit in ADI (Acceptable Daily Intake) because it denatures totally during heating and the product will be enzyme free.

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