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Article: Enzymes improve juice yields
- Article from:
- Emerging Food R&D Report
- Article date:
- November 1, 1995
CopyrightCOPYRIGHT 1995 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Consumer awareness that fruit-based beverages are healthy and nutritious is helping spur demand for fruit juice products. Among the trends influencing the growth of the processed fruit category is the boom in blended juice products and new food products that utilize fruit juice concentrates as sweeteners. As demand for fruit juices continues to increase, juice production remains extremely competitive, with a goal of obtaining the greatest possible yields.
The application of enzymes as processing aids to produce clear and cloudy juices is standard in the industry. Preparations available from enzyme producers have become extremely helpful in hydrolyzing plant cell ...