Fruit Juice

Juices extracted from ripe fruit contain a significant amount of pectin. Pectin imparts a cloudy appearance to the juice and results in an appearance and mouth-feel that many consumers do not find appealing, finally making fruit juice unstable. Enzymes increase processing capacity and improve economy in the fruit juice and wine industries. The most commonly used enzymes in these industries are pectinases. Pectinases increase juice yields and accelerate juice clarification. Pectinases are naturally occurring enzymes that act on pectin yielding a crystal clear juice with the appearance, stability, mouth-feel, taste, and texture characteristics preferred by consumers. While pectinases naturally occur in most fruits used to make juice, the manufacturer often adds more to produce clear juice in a reasonable amount of time.

Juices extracted from ripe fruit contain a significant amount of pectin. Pectin imparts a cloudy appearance to the juice and res