Fruit Juice Enzymes

Approx. Rs 2,500 / kgGet Latest Price

• Improving Texture of jam
• Prevents the damage due to thermal and mechanical treatments
• Improves the firmness in the fruit

• Type, quality and general condition of fruits used
• Recommended dosage: 200- 500 ppm of weight of fruit

• BL- Fruit firm can be added at the time of processing of fruits
• Improving texture
• Improves the firmness in the fruit
• Prevents the damage due to thermal and mechanical treatments

• BL-Fruit firm is available in 5 kg and 25 kg fiber drum

• Store it in a cool place and avoid keeping it in direct sunlight.
• At 50^oC the activity loss after one year should not be more than 5-10 %
• Enzyme dust may cause irritation when inhaled

Additional Information:

• Production Capacity: As per customer requirement
• Packaging Details: As per customer requirement

Approx. Rs 2,600 / KgGet Latest Price

Approx. Rs 400 / kgGet Latest Price

• Improvement in juice yield
• Viscosity reduction
• Haze remove

• Improvement in juice yield, better utilization of pressing capacity
• Clear juice, Improved performance in evaporator
• Viscosity reduction, Haze remove

• It is a light yellow to brown colored dry powder and carries a slight smell of fermented products
• Optimum pH range: 4.5 to 5.5
• Optimum temperature range: 40°C to 60°C (OPTIMUM 55°C)

• Depending on the fruit variety it ranges from 50 -100 gm per ton of crushed apple

Approx. Rs 400 / kgGet Latest Price

• Viscosity reduction
• Yellow to brown color powder
• Faster filtration rate

• Viscosity reduction, Haze removal
• Faster filtration rate, juice clarification

• It is a light yellow to brown colored dry powder and carries a slight smell of fermented products.
• Optimum pH range: 4.5 to 5.5
• Optimum temperature range: 40°C to 60°C (OPTIMUM 55°C)

• Depending on the fruit variety it ranges from 10-15 gm per 1000 lit of fruit juice.