Royal DSM, a global science-based company active in health, nutrition and materials launched Rapidase Pro Color on July 8 at Netherlands 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. 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. 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. Rapidase Pro Color is both Halal and Kosher certified, as well as suitable for organic certified fruit juices.