New DSM pectinase claims higher berry juice yields

By staff reporter

- Last updated on GMT

Related tags Fruit

DSM Food Specialties has launched a new pectinase for red berry
processing, which it claims will help manufacturers achieve higher
juice yields and stable colour when processing acid red berries.

The company said its new Rapidase Intense is effective in a wide range of berries including blackcurrant, sour cherry, raspberry and strawberry.

"Processing of small red fruits requires careful handling. Rapidase Intense helps manufacturers retain the intense quality of these popular fruits in juices and concentrates,"​ said the companys product manager for beverage enzymes Hans Baetens.

Pectinase is an enzyme used to break down pectin, found in the cell walls of plants and fruits. Pectinase enzymes are commonly used in processes involving the degradation of plant materials, such as speeding up the extraction of fruit juice from fruit.

DSM said its new product performs direct juice clarification at the natural pH of the berry. According to the company, the acid-stable pectinase also ensures the rich antioxidant properties of the berry colour are released into the juice or pulp and not lost during processing.

"As it contains no anthocyanases, there is no decolourising activity, a key advantage for processors using these berries to create blends with fruits which have a less intense colour or aroma,"​ said Baetens.

"With Rapidase Intense, beverage manufacturers can retain the freshness, quality and natural health benefits of these fruits whatever the manufacturing conditions,"​ said DSM.

Derived from a non-GMO strain of Aspergillus Niger, Rapidase Intense is organic and preservative free. Approved as Kosher and Halal, it also complies with all international requirements for food enzyme preparations.

The market for enzymes is estimated to be growing at around 2 to 3 per cent year on year, though there are signs that certain sectors such as the bakery enzyme market, which currently constitutes about a third of the overall food enzyme market, could bring strong gains.

According to a report last autumn by Frost & Sullivan, Europe's food enzymes market was valued at 200m in 2004.

The market researcher said health and nutrition were one of the biggest growth drivers, and that new product development would be particularly crucial at a time of price sensitivity and increasing market competition.

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