Lower viscosity. Shorter processes. Better yields.

From oranges and grapefruits to lemons, limes and other citrus fruits – using our solutions will improve and speed up your extraction process.

Our enzymes partially degrade pectin substances without interfering with cloud stability. That allows you to efficiently clarify citrus juices, especially lemon juice. They also reduce viscosity in orange juice, pulp or core wash and comminuted juices. This helps you avoid jellification of the pectin during concentration.