Getränk & Milchprodukt

NATUZYM Wine Aroma is a pectinase complex that has been specially developed for cold skin contact or maceration of aromatic grapes. NATUZYM Wine Aroma is a concentrated pectinase produced from a classical strain of Aspergillus niger. The product also has glycosidase activity and is formulated for viscosity decrease and for terpenols and isoprenoids release, but also increase the fruity taste in wines. NATUZYM Wine Aroma can be added during crushing or in the maceration tank to provide 5 - 10% more free-run juice, respectively 3 - 5% less pressing juice, but also to increase the total juice yield by 3 - 5% compared to no enzymatic treatment. The product also provides lower must oxidation. The product increases the extraction and release of aromatic precursors in the must.

Promod® 523P is a high-performance bromelain enzyme designed for the hydrolysis of whey protein, making it ideal for producing highly digestible whey protein hydrolysates suitable for infant formula. It efficiently hydrolyzes beta-lactoglobulin and offers a shorter enzyme incubation step, improving processing efficiency. Derived from non-animal sources, it meets Kosher, Halal, and vegetarian requirements, ensuring broad market compatibility.

NATUZYM Invertase is a powder invertase (or β-D-fructosidase) extracted from a yeast strain (Saccharomyces cerevisiae). Invertase inverts sucrose into glucose and fructose. Such a 50/50 blend is referred to as “invert sugar”, which has numerous applications in the food, beverages or the pharmaceutical industry. NATUZYM Invertase can also be used in some fruit juices to decrease the sucrose content.

NATUZYM MAX ULTRA is a pectinase produced from a selected strain of Aspergillus sp. NATUZYM® MAX Ultra is a powerful macerating enzyme specially developed for hydrolysis of the soluble pectin in apples and pears, increasing press capacity and juice yield throughout the season. NATUZYM® MAX Ultra contains different pectinase activities such as pectin lyase, pectin-methylesterase and polygalacturonase required for apple and pear maceration. The product can be used at ambient temperature to macerate apples and pears processed in clear juice and concentrate.