S Black takes a firm approach to fruit

20 November, 2009
Page 15 

While industrial processed fruit, such as strawberries, can be damaged by mechanical and thermal treatment, freezing or pasteurisation, with a negative effect on the fruit texture, S Black has introduced FirmFruit to combat this effect for manufacturers of sweet pies.
Patented by DSM Food Specialities to improve fruit firmness and give clearly defined fruit pieces or whole fruits, the effect is achieved with fruit pectin demethylation in the fruit and fungal pectin methylesterase (PME) enzyme and calcium. This overcomes the negative effects of treatment during processing. The process can be applied to fresh, frozen or thawed fruit pieces, slices or purée.


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