Pectinase 872L keeps fruit firm

Many food processors or manufacturers experience the problem of soft fruit and vegetables breaking down or becoming damaged during processing. Biocatalysts Ltd, an enzyme specialist based in South Wales, took up the challenge when approached by a customer to increase the firmness of strawberry pieces in its yoghurt following the failed tests of an alternative enzyme manufacturer.

Biocatalysts carried out various trials and finally came up with the enzyme Pectinase 872L, which works by catalysing the hydrolysis of the methyl ester bonds in pectin, releasing free carboxyl groups. These free carboxyl groups are then cross-linked with divalent ions such as calcium to form a network of pectin. This essentially means that very soluble pectin is converted into less soluble pectin, which in turn is more likely to stay in fruit tissue during transformation processes. This ensures the strawberries maintain their structure and form within the yoghurt.

The company says Pectinase 872L is different to other fruit firming products as it has fewer problematic side activities causing unwanted characteristics. This liquid enzyme can be used not only for strawberries but for any soft fruit or vegetable that is being processed to produce fruit preparations, jams, yoghurts, sauces and so on.

The dosage of Pectinase 872L will depend on the type of fruit or vegetables that requires processing and also the process conditions. For this particular enzyme, the optimum pH range is between 4 and 5 and the optimum temperature range is 30 to 50°C.

Biocatalysts says an improvement in shape, texture and firmness will improve the quality of the final food product; and extended freshness of the produce over time will save money. After all, no manufacturer or processor enjoys spending money to ship fresh produce over long distances only to have it deteriorate quickly from a short shelf life.