Notes

[alt text] black and white image of a glass of water with various fruits behind the glass. The text explains how the product improves juice processing and filtration.

[transcription]

Wouldn’t you like to see your fruit juices take on a clear, glowing sparkle and have better sales appeal? You can do it with the help of Pectinol natural enzymes. Many untreated fruit juices have a characteristic cloudy appearance that persists even after repeated filtering – a phenomenon usually caused by millions of tiny, suspended pulp particles that do not settle because of the protective colloidal actions of pectin. Pectinol enzymes hydrolyze such pectins, the protective-colloid action is destroyed, and the suspended particles settle and make filtration easy. 

Pectinol action on fruit pectins can be helpful in many ways. When mixed directly with crushed grapes or berries, Pectinol promotes the breakdown of the fruit structure, facilitates pressing, increases the yield of juice, improves color extraction, and speeds filtration. In preparing juice concentrations, Pectinol prevents premature gelation during evaporation – when the fruit pectins are hydrolyzed with Pectinol, the juice evaporates uniformly without tending to gel as the water content is lowered. Burning on heating coils is also reduced. 

Pectinol enzymes have been used in preparing juices, extracts, concentrations, purees, jellies, and marmalades from apples, grapes, oranges, prunes, dates, apricots, pears, strawberries, cranberries, blackberries, cherries, grapefruit, lemons, limes, and many other fruits.

[additional notes] The black and white makes it seem more professional than the color. The organization of the image makes it seem like it is the star of the show. The photograph of fresh fruit creates a connection to nature and purity, while the text emphasizes chemical intervention and industrial efficiency. Georgia Salcau