All-in-One Solution for Citrus Processing | Food-Grade Naringinase for Debittering, Aroma Enhancement & Quality Improvement

Citrus deep processing commonly faces four major pain points: strong natural bitterness, easy clouding, poor flavor performance, and short shelf life. Traditional physical adsorption and chemical debittering methods cause nutrient loss, destroy natural fruit aroma, require tedious procedures, and raise overall production costs.

Specially developed for citrus food processing, our food-grade Naringinase adopts mature bio-enzymatic catalysis technology. It specifically targets and hydrolyzes naringin, the key bitter flavonoid in fruit juice, fruit wine, and jam, achieving a debittering rate of over 75%. It effectively converts bitter raw citrus materials into smooth, palatable finished products and fundamentally solves the taste defects of citrus end products.

This enzyme delivers comprehensive quality upgrades beyond debittering: it releases bound natural fruit aroma substances for richer, longer-lasting fragrance; eliminates juice clouding, stratification and precipitation to improve product clarity and visual quality; performs stably under acidic processing conditions with a mild reaction temperature of 40-55°C. It preserves maximum original nutrients and authentic fruit flavor without damaging raw material properties.

Manufactured under strict food-grade standards with complete compliance certifications, we provide full documents including COA and MSDS for global export. Featuring low dosage, high activity, fast dissolution and easy operation, it requires no production line renovation. Widely applicable in juice, fruit wine, jam, jelly, citrus canned food and soybean products, it adapts to both small-batch customization and large-scale industrial production, serving as a core auxiliary for food factories to improve quality and market competitiveness.