According to UK speciality enzymes company Biocatalysts, many food processors or manufacturers experience the problem of soft fruit and vegetables breaking down or becoming damaged during processing – such as strawberry pieces in yoghurt.
Now, the company has launched Pectinase 872L which is said to work by catalysing the hydrolysis of the methyl ester bonds in pectin, releasing free carboxyl groups. These free carboxyl groups are then cross-linked with divalent ions such as calcium to form a network of pectin. This essentially means, according to the company, that very soluble pectin is converted into less soluble pectin, which in turn is more likely to stay in fruit tissue during transformation processes.
Biocatalysts says that Pectinase 872L is different to other fruit firming products already on the market today as it has fewer problematic side activities causing unwanted characteristics. The liquid enzyme can be used for any soft fruit or vegetable that is being processed, claims the company, with the aim of being made into fruit preparations, jams, yoghurts, sauces and so on. The dosage of Pectinase 872L will depend on the type of fruit or vegetables that require processing and also the process conditions. For this particular enzyme, the optimum pH range is said to be between 4-5 and the optimum temperature range between 30-50°C.
Biocatalysts says that it realises that customer satisfaction is at the forefront of food manufacturers’ priorities, with high importance on quality and cost, and believes that Pectinase 872L addresses these: an improvement in shape, texture and firmness will improve the quality of the final food product, and extended freshness of the produce over time, will save money.
