NovoShape is a pure pectin esterase that de-esterifies the fruit’s own high-methylated pectins. This gives the pectins increased calcium sensitivity. In the presence of sufficient Ca2+ ions, a three-dimensional gel matrix is formed, which leads to greater shape retention, better final appearance, and improved taste. With NovoShape you benefit from higher juice retention and a significant decrease in liquid loss.
Fresh or frozen fruit is covered with an isotonic sugar solution containing NovoShape and Ca++ and left for at least two days at a temperature of 2–6 °C. The volume of the solution is typically 1.2 times the weight of fruit; the enzyme dosage is based on the weight of immersed fruit, typically 1 ml/kg of fruit, and is dissolved in the solution. The solution also contains a Ca++ source, based on CaCl2 x 2H2O about 2 g/kg of fruit. The resulting firmed fruit can be further processed into different end products.
This method is performed at temperatures of 35–45 °C with a holding time of 10–20 minutes. The dosage of NovoShape is typically 1.5 ml or less/kg of fruit, the added Ca++ is about 2 g/kg of fruit, based on CaCl2 x 2 H2O. The firming step is followed by an inactivation step, pasteurization or sterilization.
NovoShape should be refrigerated to extend shelf life.
Modernist Pantry is the exclusive distributor of NovoShape to professional chefs and home cooks.