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Fruit and Vegetable Juice

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Fruit and Vegetable Juice

An important application field for enzymes in the beverage industry is the extraction of fruit and vegetable juices. Our enzymes are particularly used for apple and pear juice and juices made from berries and tropical fruits. They break down pectin, a supporting substance found in plant cell walls, increasing the quality of the extracted juice and reducing fruit waste.

Fruit juices are one of the essential food products with increasing popularity and recognized health benefits enzymes play a crucial role in fruit juice processing. Key points:

Fruit cell walls are mainly composed of pectin, a complex polysaccharide.

Enzymes (pectinases) degrade fruit pectin and remove the trapped juice.

Ailana pectinases are produced from non-genetically modified Aspergillus niger strain and usually are considered processing aids.

Enzymes have always been used as a key product in fruit juice and its processing. These well-designed enzymes are used to break down the cells walls and release the liquids and sugars, which are the main parts of a fruit. Pectinases, arabinanases, amylases, and other carbohydrates all affect the different structures of the cells of fruit. The result of this extraction process will be influenced in various ways. Our enzymes and technical support will help you to get more juice from different kinds of fruits such as apple, pear, peach, sour cherry, strawberry, and other types of fruits.

Processing of vegetables, olive, and grape can also get benefit from the increment of yield, and it better results from the particular enzyme usage. Our technical team and applicable techniques help you to select the best alternative from the vast range of Ailana products.

Ailana offers a complete range of fermentation maintenance services to all kinds of agri-food businesses across the region.

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