Our beverage enzymes are specific types of food-grade enzymes utilized in various stages of beverage production, from raw material processing to fermentation and even post-production refinement. Our beverage enzymes are carefully selected and applied to modify raw materials and optimize processes to enhance the taste, appearance and the overall quality of the fruit juice.
In fruit juice production, our food enzymes are employed to break down pectin, a complex polysaccharide present in fruits, aiding in juice clarification and improving yield. This process not only refines the juice but also intensifies its flavor profile.
In recent years, the food industry has witnessed a noticeable change in consumer preferences towards healthier drinks, fostering a surge in the demand for fruit juices. This evolving trend can be attributed to the rising health consciousness among people who are seeking nutritious and natural food and beverages.
However, traditional methods of juice extraction have often fallen short in delivering both desired quantity and quality of juices. The inadequacy of these methods has prompted the exploration of innovative food technology, with enzymatic extraction emerging as a promising solution for fruit juice production.
Enzymatic extraction is a pioneering food technology in the food industry due to its ability to produce satisfactory quantity and quality of juices. Unlike conventional methods, enzymatic extraction involves the use of specific microbial enzymes to break down cell walls in fruits, facilitating the release of a higher quantity of juice while preserving essential nutrients. This method ensures a more efficient extraction process, resulting in increased yields without compromising on the nutritional integrity of the final product.
The food enzymes market is poised to witness further expansion, catering to the rising demand for enzyme-based solutions that improve food quality, extend shelf life, and address sustainability concerns across diverse segments of the food beverage industry.
Our microbial enzymes used in the pre-treatment phase to break down cell walls, soften fruit tissues, and increase the yield of juice extraction.
Our enzymes help maximize juice extraction by breaking down cell structures and releasing trapped juice. Bevezyme A-1001 can be used to break down cellulose, allowing better access to juice, especially in fruits with tough cell walls like pineapple.
Bevezyme GA-1005 is a novel enzyme that aids in the clarification process, removing impurities and improving juice clarity. Bevezyme GA-1005 is the protease enzyme that assists in breaking down proteins in fruits, reducing haze and aiding in the removal of solids and cloudiness.
Our beverage enzymes can enhance filtration by reducing viscosity and aiding in the separation of fine particles, making the juice clearer and improving flow rates during filtration processes.
After the desired effects have been achieved, our food enzymes are often inactivated through processes like heat treatment or pH adjustment to stop their action and ensure the stability of your final product.
Beverage enzymes play a pivotal role in enhancing flavor and aroma by catalyzing reactions that liberate and modify key compounds within raw materials.
One of the key advantages of enzyme extraction is its ability to achieve higher juice extraction and yields from fruits compared to traditional mechanical or thermal extraction methods, minimizes heat exposure and preserves the natural food flavors and nutritional components present in the fruits. Beverage manufacturers can optimize their production processes, reducing waste and maximizing resource utilization by utilizing our novel enzymes solutions.
In the beverage industry, enzymatic clarification is commonly employed in the production of various fruit juices, such as apple juice, grape juice, and citrus juices, to achieve a desirable appearance and quality. Our beverage enzymes aid in the clarification process by breaking down clouding agents present in the juice. This breakdown helps to separate solids from the liquid, resulting in clearer juice.
Our specialized enzymes, glucosidases and glycosidases, break down glycosidic bonds, releasing volatile aromatic compounds responsible for nuanced aromas. They convert precursor molecules into more aromatic compounds, enriching the beverage's sensory profile. Enzyme breakdown of complex sugars into sweeter variants also heightens perceived sweetness, while enzymes aiding in clarification eliminate off-flavors, ensuring a cleaner taste. Through targeted actions, beverage enzymes unlock and refine natural flavors, elevating the overall taste experience for discerning palates.
Our beverage enzymes allow for more standardized processing by optimizing reaction conditions and controlling modifications in the beverage matrix, allowing for adjustments in various parameters such as sweetness, acidity, or mouthfeel without compromising consistency.
Food enzymes are proteins and biological molecules that are generally considered natural and more acceptable to consumers seeking simpler, more recognizable ingredients on labels within the food industry. Our enzymes can replace additives like stabilizers or clarifying agents, by performing similar functions naturally.
Our beverage enzyme can streamline your production processes, reducing the need for multiple additives or complex procedures. Improved efficiency in extraction, clarification, and processing due to enzyme use can lead to reduced energy consumption and lower production costs.
Our enzymes are cost-effective solutions by improving efficiency in your juice production processes. Increased yield, faster processing, and improved quality can result in potential cost savings for manufacturers.
We're dedicated to providing sustainable solutions to optimize your juice production process. In the beverage industry, our specialized enzymes offer an eco-friendly approach, enabling faster reactions, reducing processing time, and enhancing yields, leading to a more efficient juice production process. This efficiency reduces energy consumption and resource utilization, enhancing the sustainability of your operations.
Our cellulase are novel enzymes used for the degradation of cellulose, a complex polysaccharide found in the cell walls of fruits and vegetables. This breakdown helps in releasing more juice from the raw materials. In the production of fruit juices, our cellulase helps to extract more liquid content from fruits like apples, oranges, and grapes.
By breaking down cellulose, cellulase enzymes aid in the breakdown of the plant cell structure, facilitating better extraction of flavors, colors, and nutrients. This process is particularly valuable in the production of fruit juices in the beverage industry, where maximizing the extraction of these components is essential for a high-quality product.
Amylase are vital in processes involving the breakdown of starch into simpler sugars，especially when dealing with starchy fruits or vegetables. In fruits like bananas or certain root vegetables like sweet potatoes, starch can be present. Our Amylase enzyme facilitates the breakdown of these starch into simpler sugars like glucose, maltose, and maltotriose.
Starchy fruits or vegetables might not release their full juice potential without the breakdown of starch. Amylase enzymes aid in maximizing the extraction of juices by converting starch into sugars, allowing more liquid to be obtained from these raw materials during pressing or extraction.
Our glucoamylase specifically targets the breakdown of starch molecules into glucose. Glucoamylase helps increase the sugar content of the juice. This is beneficial for enhancing sweetness and providing fermentable sugars needed for fermentation processes, such as in the production of certain juice beverages.
Using glucoamylase in juice production requires controlling factors such as temperature, pH, and enzyme concentration to ensure optimal enzymatic activity without affecting the final product's quality or taste negatively.
Glucanase targets and breaks down β-glucans, which are components of the cell walls in plant materials. These enzymes hydrolyze the β-glucan bonds, breaking down the cell wall structure and aiding in the release of juice trapped within plant cells.
By breaking down cell wall components, glucanase facilitates the extraction of juice from fruits or vegetables. This action helps maximize the release of liquid content, particularly in fruits with tougher cell structures like apples, pears, or grapes. Glucanase contributes to higher juice yield by assisting in the breakdown of cell walls, allowing more efficient extraction of juice during pressing or extraction processes.
VTR Biotech are offering innovative biosolutions that elevate the standards of beverage production while meeting the demands for clean, natural, and flavorful drinks.
The expanding beverage segment within the broader food enzymes market has witnessed substantial advancements, driven by the food industry's continuous pursuit of clean label solutions and sustainable practices. As consumer preferences continue to lean towards healthier and more transparent products, the beverage enzymes segment within the food enzymes market remains poised for further expansion.
We are offering tailored solutions for natural processing utilizing beverage enzymes to significantly reduce environmental impact in your juice production processes. Our approach involves understanding the unique requirements of your beverage production and customizing enzyme solutions that align with your sustainability goals. Through meticulous analysis and collaboration, we develop specialized industrial enzyme formulations that optimize your processes, ensuring maximal resource efficiency and minimal environmental footprint.