Where enzyme science transforms industrial juice processing
Fruit and vegetable cell walls are held together by pectin, starch, and cellulose — the very structures that make raw produce firm and intact are the same ones that stand between the fruit and a clear, high-yield, commercially stable juice. Left untreated, pectin causes turbidity, clogs filters, and leaves juice with an unstable “muddy” cloud that consumers reject; residual starch in fruits like apple can precipitate later in the bottle or cause haze during concentration.
Our proprietary enzyme blends solve this at the molecular level rather than through mechanical force alone — breaking pectin down into its component sugars, reducing starch to prevent haze, and cutting viscosity so juice presses, filters, and concentrates efficiently. Fermaxis's Bacillus-based proprietary blends are engineered to deliver exactly that, with a separate formulation for each fruit or vegetable category we serve.
How Fermaxis reaches the juice processing industry
Fermaxis supplies proprietary enzyme blends directly to juice processors, concentrate manufacturers, and beverage co-packers — working with process engineers to integrate the right blend at the mash or juice-clarification stage. We also supply to traders and distributors who on-supply to processors, in some cases with dilutions suited to specific fruit matrices. Every blend is produced under the same in-house fermentation standard and carries verified activity per batch.
Most suppliers offer a single generic blend “for juice.” Fermaxis engineers a separate proprietary blend for each fruit and vegetable category — because citrus juice clarification calls for a formulation tuned to cloud stability, tropical fruits need a blend matched to their specific pectin structure, cloudy vegetable juices require an entirely different activity balance than clear juices, and starch-bearing fruits like apple need a blend that citrus never requires. Fruit-matrix specificity is not a marketing claim. It is a process necessity.
What our proprietary blends do at each process stage
Depectinization
Our blend breaks down pectin into soluble sugars, rapidly and completely clarifying juice and eliminating the unstable cloud that makes juice unmarketable.
Starch haze prevention
A targeted blend hydrolyses residual starch in fruits like apple, preventing precipitation during storage or clouding during concentration.
Viscosity reduction & concentration
Our formulation reduces viscosity and improves cloud stability, supporting efficient concentration of citrus and other juices.
Cloudy juice production
A precision-tuned blend enables efficient production of vegetable and cloudy fruit juices without over-clarifying.
Filtration & membrane efficiency
Enzymatic pre-treatment reduces membrane fouling and cross-flow filter clogging, extending equipment life and maintaining permeate flux rates.
Yield improvement
Blend-assisted extraction increases juice yield from the same raw material, directly improving processing economics.
Supporting every stage of juice production
From mash treatment immediately after crushing, through pressing and clarification, to filtration, concentration, and membrane cleaning — Fermaxis's juice-processing enzyme portfolio is calibrated to the specific fruit or vegetable matrix at every stage where clarity, yield, and stability are won or lost.
Industrial Processing in Practice
