TÖUFOOD NARAGINÄSE
DESCRIPTION
NARAGINÄSE – NARINGINASE ENZYME
Naringinase is a concentrated enzyme produced by a selected strain of Penicillium sp. Its main function is the release and enhancement of aromas, as well as the reduction or elimination of bitter molecules of non-protein origin.
Naringinase is a very useful enzyme in the food industry, as it helps improve the aromatic profile of products and reduce unwanted bitterness, thus enhancing the consumer's sensory experience. It is used in various applications to enhance aroma in products such as wine, tea, and fruit juices, and to eliminate the bitterness produced by certain vegetables, such as citrus fruits or eggplant.
HOW TO USE:
For application, you can cover, inject, or submerge the product with the Naringinase solution. It is recommended to impregnate the product with 2-5 vacuum cycles for higher yield. Alternatively, the enzyme can be applied directly in powder form to the product.
DOSE:
Typical doses of Naringinase range from 2 to 10 g/kg, depending on the specific application and the desired degree of bitterness enhancement or reduction.
FORMAT:
Available in 500g and 100g packs.