DSM’s New Enzyme Squeezes the Goodness from Berries
DSM has launched Rapidase Pro Color for colored berry juice alongside a report demonstrating the contributions enzymes make to a greener and healthier planet. The new enzyme also saves production costs by helping to maximise the amount of juice extraction from berries, and it also helps reduce manufacturers’ carbon footprints.
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, according to the supporting report by DSM.
Speaking to FoodIngredientsFirst, a spokesperson for DSM said: “Rapidase Pro Color is designed to be added to the actual berries, not the juice, at the production stage. This enables more juice extraction from the process and therefore saves on production costs.”
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 enzymes, which results in a carbon footprint saving equivalent to all of the fruit and vegetables thrown away every year by 1.7 million Europeans. In addition, the increased yield possible with enzymes reduces the area required for crop cultivation equivalent to 17,000 football fields of arable land.
“There is a growing interest in environmental savings in the juice processing industry,” explained the spokesperson. “One of the top five claims the industry uses in consumer marketing of juice products is sustainability related. According to data, in 2013 there were 2,576 juice products launched globally, of which 1,194 had eco-friendly claims.”
Data from the report shows that the use of enzymes doubles the amount of anthocyan ? an important antioxidant present in colored juices, making them more appealing to consumers.
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.
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.
Royal DSM is a global science-based company active in health, nutrition and materials. By connecting its unique competences in Life Sciences and Materials Sciences DSM is driving economic prosperity, environmental progress and social advances to create sustainable value for all stakeholders. DSM delivers innovative solutions that nourish, protect and improve performance in global markets such as food and dietary supplements, personal care, feed, pharmaceuticals, medical devices, automotive, paints, electrical and electronics, life protection, alternative energy and bio-based materials.
by Sonya Hook
