A dairy manufacturer recently approached enzyme specialist Biocatalysts to help it increase the firmness of the strawberry pieces it was using in its yoghurt.
The manufacturer had found the soft fruit was breaking down or becoming damaged during processing, a problem that’s encountered by many food processors, according to Biocatalysts.
The enzyme company carried out various trials and 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.
The liquid enzyme can be used for any soft fruit or vegetable that is being processed into fruit preparations, such as jams, yoghurts, sauces and the like.
“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," Biocatalysts says.
