Cuisine Resources OT1005X Kiwi Fruit Powder Extract for meat tenderisation

Cuisine Resources OT1005X Kiwi Fruit Powder Extract (KFPE) is a 100% natural meat tenderiser which is suitable for use with various cuts of meat, poultry and seafood products.

KFPE OT1005X has been developed to overcome the problems meat processors face, namely the unreliable quality of many cuts and the long times needed to achieve satisfactory levels of tenderness. Derived from fresh green kiwifruit, the extract’s active component is the natural protease enzyme actinidin, which is mainly found in this fruit species. The extract is manufactured in New Zealand using a proprietary process without chemicals or solvents. As the final extract is standardised, its activity level is consistent and unaffected by seasonal variations during the growing season.

Unlike any other natural protease enzyme, such as papain or bromelain, KFPE OT1005X has a temperature activity range of 2°C and deactivates at approximately 38°C. It reaches peak activity at 20°C. The natural extract tenderises at low temperatures while also keeping micro loads at low levels. The extract is acid and salt tolerant, and compatible with phosphates and spices.

KFPE OT1005X is designed to tenderise and then consume itself so there is no need for elevated temperatures to kill the activity. This ensures that there is no live enzyme present when the treated meat cut reaches the marketplace.