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DSM’s new enzyme squeezes all the goodness from colored berries

Delft, NL, 08 Jul 2014 15:00 CEST

DSM today launches Rapidase® Pro Color for colored berry juice alongside a report demonstrating the contributions enzymes make to a greener and healthier planet. Using enzymes in industrial fruit juice production typically achieves 95% juice extraction compared to only 75% without using enzymes ‒ thereby saving around 20% in production costs. Data from the report also shows that the use of enzymes doubles the amount of anthocyan ‒ an important antioxidant ‒ present in colored juices, making them more appealing to consumers.
Mixed berries

The consumption of colored fruits and vegetables is recommended as they are known to be supercharged with powerful nutrients such as anthocyans, which are flavonoid constituents. Anthocyans also give fruit and berries their vibrant red, blue and purple colors. Extracting more natural color from fruit ‒ especially from the skin ‒ is no easy task. The use of enzymes helps to maintain color, clarity and antioxidant activity over the shelf life of the juice, allowing juice producers to place appealing products on the shelves of retail outlets.

DSM’s colored fruit enzymes also help to obtain the highest possible enzymatic juice yield. By achieving 95% instead of 75% yield from berries, the use of Rapidase Pro Color supports efforts to reduce water usage, energy usage and waste. All blackcurrant juice concentrate in Europe is produced with the help of enzymes1, which results in a carbon footprint saving equivalent to all of the fruit and vegetables thrown away every year by 1.7 million Europeans2. In addition, the increased yield possible with enzymes reduces the area required for crop cultivation equivalent to 17,000 football fields of arable land3.

Rapid processing is an important factor to maximize production capacity and avoid oxidation, which causes browning and loss of antioxidant effect. Because of their impact on yield, waste reduction and processing time, DSM’s enzyme range for fruit processing typically saves around 20% of production costs compared to juice extraction without the use of enzymes.

DSM has several enzymes available for colored berry processing: Klerzyme® 150, Rapidase Smart Color and the newly introduced Rapidase Pro Color. While all of these products are intended for use in colored fruit processing ‒ from highly acidic berries like cranberries, blackcurrants and acerolas to mildly acidic fruits, such as pomegranates, raspberries, blueberries, strawberries and cherries ‒ they have distinctively different properties. Rapidase Pro Color is both Halal and Kosher certified, as well as suitable for organic certified fruit juices.

1 www.internationalblackcurrantassociation.com
2 The average fruit & vegetable waste per capita and year is 52.4kg
3 Hume, A. et al. (2010): Greenhouse gas foot printing and berry fruit production, Wellington, New Zealand