NARINGINASE Powder, Anti Bitter Enzyme, TOUFOOD

Eliminates bitterness in vegetables and fruits. Concentrated enzyme complex produced by a selected strain of Penicillium sp. Its function is to release and enhance aromas, as well as to reduce or eliminate bitter molecules of non-protein origin. Used to improve the aroma of wine, tea, and fruit juices, and to remove bitterness produced by certain vegetables such as citrus fruits or eggplants. Cover, inject, or immerse the product with the Naringinase solution. For optimal performance, impregnation with 2-5 vacuum cycles is recommended. It can also be applied directly to the product as a powder.