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Antibraun™ Antibrowning agents
Postharvest fruit and vegetable are living organisms, undertaking metabolism ceaselessly. Their character such as nutrition, flavor, and appearance deteriorated during the process of storage and transportation owing to water loss, browning, decay, and so on.
Antibraun™ is an array of enzymatical inhibitors that show dual effectiveness in retarding enzymatic browning and avoiding tissue softening caused by fungal decay in postharvest fruits and vegetables. Besides, it could easily form coating on fruit and vegetable, and the respiration rate of fruit and vegetable was reduced by adjusting the permeability of carbon dioxide and oxygen, which could avoid moisture loss and aromas loss, and inhibit the oxygen penetration to the plant tissue or microbial growth.
PRODUCT RANGE
Antimicrobials
Natap® | Natalac® | Natadex™ Natamycin
Epolyly® Polylysine
NisinA® | NisinZ® | White NisinA® Nisin
Lysoch® Lysozyme
Chitoly™ Fungal Chitosan
Proteria® Fermented sugar, vinegar
Befresh™ Protective culture
PhageX™ Bacteriophage
Planteria™ Plant-extracted Antimicrobials
Antimix™ Antimicrobial blends
Antioxidants
Fresh-keepers
Antibraun™ Antibrowning agents
White Fiber™ Moisture retention fibers
Trehalox™ Crystalline Trehalose
Healthcare antimicrobials
Natap® + Ultrapure natamycin
Epolyly® + Ultrapure Polylysine
Lysoch® + Ultrapure Lysozyme
NisinZ® P Ultrapure NisinZ
Chitoly™ + Ultrapure fungal Chitosan
Planteria™ + Plant extract concentrate
Shelf-life extenders
Shelfex™ Multi-spoilage barriers
Fixolor™ Color stabilizer
SELECT YOUR PRODUCTS
Key benefits
→ Anti-browning
→ Moisture retention
→ Longer freshness
→ Natural, clean label