Biocatalysts introduces fruit firming enzyme
South Wales-based Biocatalysts Ltd has introduced an enzyme to retain the firmness of soft fruits and vegetables during processing.
Pectinase 872L works by reducing the solubility of pectin, meaning that fruits such as strawberries keep their structure better in products like yoghurt, jam, fruit preparations and sauces.
The liquid enzyme can be used with any soft fruit or vegetable that is being processed, the company claims. For this particular enzyme, it says the optimum pH range is 4-5 and the optimum temperature range is 30-50°C.
