Convert increased yield into profit
During the production of apple juice, the first step is a mashing process that presses the fruit to extract the juice. Novozymes’ new enzyme is added to the apple mash to enhance the release of juice. With apple supplies diminishing in some regions and with very variable prices for apple juice, juice producers are looking for new ways to maximize their raw materials. “A manufacturer using mash enzymes in the mashing process can expect a juice yield in the range of 85–90%,” says Frédéric Issenhuth, Global Marketing Manager for Juice at Novozymes.
In a heavily penetrated market where additional enzymes are essential, this new product needed an edge to stand out from the crowd – and it was our unique association of two fermentation technologies that helped to achieve this. The new-generation Pectinex Ultra Mash offers increased yield and smoother processing in comparison with “older” first-mash enzyme solutions. This new product can thus be considered a benchmark for traditional mash enzymes for the juice processing market.
From cloudy to clear
As apple juice is naturally cloudy and consumers find it more aesthetically pleasing when clear, it is essential to remove solid particles during processing. After using Pectinex Ultra Mash, the juice is much easier to depectinize and filter. With a lower turbidity at the mashing stage, fewer problems are experienced later in the clarification and filtration stages, and the whole efficiency of the plant increases.
Novozymes’ enzyme business in India has a strong product portfolio and is competitive within sales of enzymes to the juice and wine industries, among others. Pectinex Ultra Mash is one of the first results from this integration in India.