Fruit juice clarification with proteolytic enzyme - preventing removal of useful gelling pectins

摘要

Clarification of juice of fruit, beet, and pectic juice by addition of a proteolytic enzyme (I). The use of proteolytic enzyme does not remove useful pectins from the juice, which have to be re-added after known clarification with pectolytic enzymes. The juice gels more easily for use in sweets, icing and other sugary fruit gels, which have a more mellow taste.