Biocatalysts launch fruit firming enzyme
Many food processors or manufacturers experience the problem of soft fruit and vegetables breaking d…Many food processors or manufacturers experience the problem of soft fruit and vegetables breaking down or becoming damaged during processing. Biocatalysts Ltd, who are enzyme specialists based in South Wales, took up the challenge when a customer approached them to increase the firmness of their strawberry pieces in their yoghurt following the failed tests of an alternative enzyme manufacturer.
Biocatalysts carried out various trials and finally came up with the enzyme Pectinase 872L which works 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 that very soluble pectin is converted into less soluble pectin, which in turn is more likely to stay in fruit tissue during transformation processes. Thus, ensuring that the strawberries maintain their structure and form within the yoghurt.
Pectinase 872L is different to other fruit firming products already on the market today as it has less problematic side activities causing unwanted characteristics. This liquid enzyme can not only be used for strawberries but for any soft fruit or vegetable that is being processed, with the aim of being made into fruit preparations, jams, yoghurts, sauces, etc. 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 between 4-5 and the optimum temperature range being between 30-50°C.
Biocatalysts realise that customer satisfaction is at the forefront of food manufacturer’s priorities, with high importance on quality and cost. Pectinase 872L tackles both of these in one go. 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. After all no manufacturer or processor enjoys spending a lot of money shipping fresh produce over long distances only to have it deteriorate quickly from a short shelf life.