Food Enzymes
Laccase
Used in juice stabilization and removal of phenolic compounds.
2,000-50,000 U/g
Overview
Laccase is an enzyme that aids in stabilization of juice and can remove some phenolic compounds present in the beverage industry.
These compounds may induce bitterness and browning in juice and wine, which normally have impacts on their taste and outlook.
It ensures that beverages are more appealing, clearer, with preserved natural flavors. As such, it is used as a key ingredient among manufacturers who emphasize quality to satisfy consumers.
Key benefits & applications
- Used in juice stabilization and removal of phenolic compounds.
Used across
Dairy & lactose-free productsCheese makingJuice clarificationStarch & syrup processingProtein hydrolysisMeat & fish texture
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