Apple juice filtration aid

Thursday, 10 April, 2008 | Supplied by: DSM Food Specialties


The enzyme Rapidase Optiflux has been specially developed to improve fruit juice flux rate during cross-flow filtration and reduce membrane plugging.
High molecular weight polysaccharides such as rhamnogalacturonans, arabans and hemicelluloses are known to cause problems for juice processors by fouling filtration equipment and reducing juice flow rate.
Rapidase Optiflux has been specially designed to decrease the molecular weight of these macromolecules and to reduce their binding with proteins and polyphenols.
Using Rapidase Optiflux not only improves cross-flow filtration rates but also extends the filtration cycle between cleaning procedures.
Manufacturers using Optiflux can combat reduced juice flow in an easy-to-use solution.
Derived from Aspergillus niger, Rapidase Optiflux boasts a complete range of enzymatic activities.
It is preservative free, Kosher and Halal approved and complies with all international requirements for food enzyme preparations.



 

Online: www.dsm-foodspecialties.com
Phone: 02 8778 9800
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