A wide range of non-GMO pectinolytic solutions derived from microorganisms to increase yield, enhance extraction capacity, and optimize processes (for pome fruits, citrus fruits, berries, stone fruits, and tropical fruits).
At Solyve, our solutions are developed to maximize your yields and optimize your extraction capabilities. Whether you need to quickly clarify your juices or stabilize the haze in your products, we support you with tailored enzymatic solutions. Our solutions also integrate into puree treatment, improve product filtrability, and facilitate membrane cleaning. With our presence in the heart of the orchards, we are proud to be the leader in enzymatic solutions for the cider industry, ensuring reliable and sustainable results.
Berries, colored fruits
& grapes
Thanks to our specific pectinolytic solutions for berries, you achieve increased yields in both juice and color. The viscosity reduction they provide also facilitates the concentration process. In fruit preparations, our pectin methyl esterase preserves the firmness and natural color of the pieces, ensuring better value in dairy desserts.
Citrus
With our Peclyve solutions, achieve a stable juice or concentrate, whether clear or cloudy. Our enzymes, particularly effective in acidic environments, also allow you to reduce viscosity and optimize your essential oil extraction yields.
Stone
& tropical fruits
Our pectinases facilitate the production of nectars (peaches, apricots) and increase your yields of clear juices (pineapples, guavas). Solutions tailored to the biochemistry of each fruit that optimize concentrate production.
Other fruits
& vegetables
Peclyve enzymes ensure the hydrolysis of vegetables to obtain juices, purees, or concentrates (carrots, onions, etc.). They are particularly effective for texturizing your tomato-based sauces or condiments. Additionally, they enhance the profitability of your olive processing, whether for oils or co-products.
ABOUT PECLYVE
How would you like to enhance your product?
Production yield
Whether you are working with maceration or liquefaction, using a press or a centrifugal process, our solutions help extract the best from your raw materials, both in terms of quantity and quality, whether you are producing clear or cloudy juices.
Juice clarification
Benefit from effective solutions to quickly clarify your juices, tailored to the characteristics of your raw materials.
Filtration improvement
Our enzymes optimize your microfiltration and ultrafiltration flow rates, enhancing the use of your membrane surfaces and extending the intervals between cleaning cycles. By reducing the viscosity of your products, you can concentrate your solutions more quickly and efficiently.
Texturizing your products
Our enzyme complexes improve the texture of your products by adjusting their viscosity (Bostwick). Our non-GMO pure pectin methyl esterase also preserves the natural organoleptic qualities of your fruit pieces.
Enzymatic cleaning of membranes
Restoring the original performance of membranes in the fruit and vegetable industry can be challenging with traditional chemical products. That’s why we have developed a sustainable and natural enzymatic alternative specifically designed to hydrolyze clogging agents.
DISCOVER MORE ABOUT OUR ENZYMES
Let the magic happen
Are you looking for more information on our enzymes for fruit and vegetable processing? Explore our detailed technical datasheet.
At Solyve, our R&D department is dedicated to supporting you at every stage, from the laboratory to real-world testing at your production sites. If you encounter any issues, our team is here for you, attentive to your needs, to offer tailored solutions.