Black currant juice

One of the major problems of black currant juice is its limited shelf-life. Spoilage and quick degradation of vitamins are two of the most important causes of quality loss during the shelf-life of this product.

 

Addition of 0.3-1 g/L Chitoly® can be used to reduce enzymatic and non-enzymatic browning and controlling the spoilage during the storage time.


 
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