Enzymes & Stabilisers
Fruitline by Lamothe-Abiet designs, develops and produces a complete range of reliable and innovative processing aids for fruit juice production and fermented beverages made from juice.
Together, UDEC & Lamothe-Abiet bring decades of experience and expertise to support producers seeking relevant solutions for the controlled and consistent production of fruit juices.
Product range & benefits:
ENZYMES
Enzymes serve as effective tools to hydrolyse the fruit cell wall, thereby facilitating juice extraction and clarification.
| LAZYM EXTRACT | Facilitates the breakdown of the pectocellulosic wall and improves juice extraction. |
| LAZYM AMYL | For the degradation of starch in fruits, juices, fruit juice concentrates and vegetables. |
| LAZYM AMYL PLUS | For the degradation of dextrin and amylopectin. |
| LAZYM CLEAR | Improves clarification process of the resulting juices |
| LAZYM CROSSFLOW | For clarification of fruit juices by tangential. |
| LAZYM BITTERLESS | For reducing the bitterness of citrus juices. |
STABILISERS
Stabilising agents prevent the appearance of haze or sediment which are often a sign for customers of poor quality, particularly for products intended for export.
| ANTIOX FRUIT | Ensure complete protection against oxidation and preserves the aromatic potential of juices. |
| GREENFINE MUST | Enables rapid sedimentation and compaction of haze and suspended solids. |
| GREENFINE INTENSE | Eliminates part of the phenolic compounds in synergy with activated carbon; excess colour and advanced oxidation are easily treated. |
| BENTOSOL PROTECT | Enables protein removal, sediment compaction and preservation of the organoleptic profile. |
| BENTOSOL FT | Prevents abrasion of membranes and pumps in tangential filtration systems. |
| GELDOR | Used for juice clarification and enhancement of aromatic expression. |
| SOL DE SILICE | For clarification in combination and enhancement of aromatic expression |
Applications:
Enzymes:
- Preserving the natural organoleptic and nutritional qualities of processed fruit and vegetables.
- Hydrolyse the fruit cell walls to facilitate juice extraction and clarification.
- Prevent pectin gelation during the production of concentrated juices.
Stabilisation:
- Ensures colloidal stability & clarification
- Preserves the aromatic potential in fruit juices
- Provides protection against oxidation
- Protein removal
- Enables rapid sedimentation & compaction of haze