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Pineapple Juice Concentrate

RAPIDASE^® TROPICAL CLOUD

Enzymatic preparation for yield and concentrability improvement of cloudy tropical fruit juice 

PRESENTATION:

Tropical fruit such as Pineapple and Passion fruit are mainly processed to cloudy concentrated juice. Main concerns for such juices producers are cloud stability, as well as juice yield and colour stability. Due to the binding of juice in the fiber and other complex polysaccharide matrices, juice extraction yield and juice concentration are limited. It is very important to choose the right enzyme which will achieve the cloud and colour stability required along with maximum yield.

RAPIDASE TROPICAL CLOUD

 is a specific enzymatic preparation which has been developed using DSM Food Specialities’ in-depth knowledge of application enzymology and fruit processing. It contains the right balance of specific hemicellulases and cellulases to hydrolyze fruit polysaccharides without destabilizing the juice cloudiness and increase the juice yield by the bio-break open of fiber matrix.

DESCRIPTION :

RAPIDASE TROPICAL CLOUD is an enzymatic preparation obtained from a selected GRAS strain of Aspergillus Niger. It consists of hemicellulase and cellulase activities. RAPIDASE TROPICAL CLOUD 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 TROPICAL CLOUD is easy to use. It can be added to the crushed fruit or fixed quantity into the juice receiving tank in batch wise with a metering pump. Just before use, to ensure adequate mixing, it should be diluted in 10 to 20 times its volume of water. 

Sp.gravity:1.14-1.18. It's activity is 500 000 HMU units/g. Active from : 10 to 55°C, pH 2.2-5.0

BENEFITS

• Enzyme hydrolysis is a Bio-homogenization process, which makes the product unique in 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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