Processors of acid red berries can now achieve high juice yield and stable colour in one easy step thanks to the launch of Rapidase® Intense from DSM Food Specialties. This new pectinase for red berry processing ensures intense colour stability and extraction in juices, concentrates and other applications.

Effective in a wide range of red berries including blackcurrant, sour cherry, raspberry and strawberry, Rapidase Intense performs direct juice clarification at the natural pH of the berry. This acid-stable pectinase also ensures the rich antioxidant properties of the berry colour are released into the juice or pulp and not lost during processing. With Rapidase Intense, beverage manufacturers can retain the freshness, quality and natural health benefits of these fruits whatever the manufacturing conditions.

“Processing of small red fruits requires careful handling. Rapidase Intense helps manufacturers retain the intense quality of these popular fruits in juices and concentrates,“ says Hans Baetens, product manager, Beverage Enzymes. “ As it contains no anthocyanases, there is no decolourising activity, a key advantage for processors using these berries to create blends with fruits which have a less intense colour or aroma.”

Derived from a non-GMO strain of Aspergillus Niger, Rapidase Intense is organic and preservative free. Approved as Kosher and Halal, it also complies with all international requirements for food enzyme preparations.