Information
Our Cold Break system generates a thermal treatment that produces partial inactivation of the pectin enzyme activities and, as a consequence of this, syneresis, or the extraction or expulsion of a liquid from a gel, is augmented. The system has been specifically designed to gradually increase the temperature up to medium levels … from 60 to 70°C (140 to 158°F). As more time is given to the pectin enzymes to work on the fibers, the product remains fluid throughput the process.If you are oriented to producing tomato juices and low viscosity sauces you should choose the Cold Break method which allows slower inactivation of enzyme activity and results in a less viscous end-product.
Details
- Cold Break method involves a processing temperature below 70°C, which results in product low pectin, less viscous, with a higher syneresis and excellent organoleptic characteristics
- Typical applications of the Cold Break system are for fruit juice/puree, tomato soup/puree and vegetable soup/puree
