Lallzyme Fruit (20kg)

Lallzyme Fruit® is a specialized enzyme preparation designed to break down pectin in fruit, facilitating the extraction of juice and improving the overall quality of fruit-based products. It is particularly effective in the production of cider and other fruit juices, where pectin can hinder juice yield and clarity. Key Benefits Enhanced Juice Yield: By breaking down pectin, Lallzyme Fruit® increases the amount of juice extracted from fruits, making it particularly useful in cider production and other fruit processing applications. Improved Clarity: The enzyme aids in the clarification process, helping to remove solids and improve the visual quality of the juice. Preservation of Flavour and Nutritional Value: Lallzyme Fruit® works selectively on pectin without negatively impacting other beneficial compounds in the juice, thus preserving the original flavour and nutritional content. 3 Sources How It Works Lallzyme Fruit® contains a range of pectolytic activities, including pectin lyase and polygalacturonase, which work together to hydrolyze pectin chains effectively. This enzymatic action is beneficial under various conditions, including low temperatures and high pectin content, making it versatile for different fruit types and processing methods. lallemandcider.com +1 Usage Instructions Dosage: For optimal results, it is recommended to use Lallzyme Fruit® at a dosage of 20-30 mL per ton of fruit under normal conditions, and 30-50 mL per ton for more challenging conditions. 1 Application: The enzyme should be dissolved in water and evenly applied to the fruit during the mashing process. It is typically allowed to act for 45 to 60 minutes at temperatures between 15 to 20°C (59 to 68°F) before pressing. 1 Lallzyme Fruit® is an effective tool for fruit processors looking to maximize juice yield and quality while maintaining the integrity of the fruit's flavor and nutritional profile. Its adaptability to various processing conditions makes it a valuable addition to both traditional and industrial fruit processing methods.