Enzymatic treatment of pomace
AssigneeNovo Industri A/S
InventorKurt A. Dorreich
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Abstract
Treatment of pomace or comminuted suspension of whole fruits and vegetables with SPS-ase alone or combined with cellulase to increase juice yield and improve separation of residual pomace solids from juice product.
Claims5
A method for treating pomace in the form of a first pressing pomace suspended in an aqueous medium or in the form of comminuted whole fruit or vegetable suspended in the juice thereof which comprises treating the suspension with an SPS-ase preparation in activity of from 100-2000 MOU units per kilogram of suspension, said SPS-ase being characterized as capable of degrading the water-soluble polysaccharide which binds to soy protein, and thereafter separating the juice product from the residual solids.
Dependencies are inferred from the claim text.