Toufood Naraginase 100g

Naraginase Enzyme Powder

Toufood Naraginase 100g is a professional food enzyme developed to enhance natural aromas while reducing unwanted bitterness in a wide range of ingredients and beverages. Produced using a carefully selected strain of Penicillium, Naraginase works by breaking down naturally occurring bitter compounds, helping flavours become cleaner, rounder and more balanced without masking the character of the original ingredient.

This specialist enzyme is widely used in modern food production, pastry, beverages and molecular gastronomy to improve the flavour profile of products such as citrus fruits, tea, fruit juices and wine. It can also reduce the bitterness found in ingredients including grapefruit, oranges and aubergine, while encouraging more delicate aromatic notes to shine through. Naraginase can be applied as a powder or dissolved into a solution for coating, dipping or injection, making it suitable for a variety of production methods.

Key Features:

• 100g professional food enzyme.
• Designed to reduce naturally occurring bitterness.
• Helps enhance aromatic compounds.
• Produced from a selected strain of Penicillium.
• Suitable for coating, dipping, injection or direct powder application.
• Recommended dosage: 2–10g per kg, depending on the application.
• Compatible with vacuum impregnation techniques for enhanced performance.
• Ideal for professional food production, beverages and flavour development.

Usage Ideas:

• Reduce the bitterness of fresh grapefruit segments before using them in desserts or plated dishes.
• Improve the aromatic profile of freshly pressed citrus juice while softening bitter notes.
• Treat aubergine before cooking to create a smoother, more balanced flavour in Mediterranean dishes.
• Enhance delicate floral and fruit aromas in speciality teas or fruit infusions during product development.

How does Naraginase reduce bitterness?

Naraginase works by breaking down naturally occurring bitter compounds, particularly flavonoids such as naringin found in citrus fruits. This allows sweeter and more aromatic flavour notes to become more noticeable.

Which ingredients benefit most from Naraginase?

It is particularly effective with grapefruit, oranges, lemons, citrus juices, tea, wine and vegetables such as aubergine, where naturally bitter compounds can sometimes dominate the overall flavour.

Why is Naraginase used in food production?

Rather than masking bitterness with sugar or additional ingredients, Naraginase improves the ingredient itself by naturally reducing bitter compounds and enhancing aroma, helping create a cleaner, more balanced flavour profile.

Ingredients:

Maltodextrin, Alpha-rhamnosidase, Beta-Glucosidase.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.