Fructozym® P is a liquid, highly concentrated pectolytic enzyme preparation for a fast and complete pectin degradation in fruit mash and fruit juice. Fructozym® P can be applied for modern fruit juice production in an universal manner (exception: pome fruit mash), due to its well-balanced combination of pectin-decomposing main activities (pectinesterase, pectin lyase, endopolygalacturonase) and a versatile spectrum of useful side activities. Fructozym® P effects optimum disintegration of mash from berries and stone fruits.
The rapid degradation of pectin results in a drastic reduction of mash viscosity, thus good pressability, high juice yield and increase in valuable juice ingredients are achieved. In the juice, Fructozym® P breaks down the pectin skeletal structure which has a stabilizing effect on sediments, thus creates the prerequisite for good clarification and filtrability. Especially for the subsequent concentrate production, a complete pectin decomposition is indispensable. The arabanase side activity in Fructozym® P securely protects from possible araban haze in apple juice concentrate making.
Erbslöh Geisenheim AG is a supplier of fruit-based beverages for the beverage industry. This company has a wide variety of products such as wines, beers, spirits, and juices. They use many filtration methods including filter sheets that contain a cross-linked fibre structure as well as special cellulose fibres. This company also uses modern distillation technologies to produce their high quality spirits.
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Erbslöh Geisenheim AG makes their documentation available in the regions indicated below:
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