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FRESH-KEEPERS
Fresh-keepers are used to keep food fresh by controlling moisture migration, stale texture, enzymatic browning, color loss and nutrient loss.
At Handary, we provide a variety of natural fresh-keeping substances derived from plant extraction and microbial fermentation. The individual functionalities of fresh-keeper have been identified to facilitate different food applications, including:
⑩ -1 White Fiber™ Citrus fibers
⑩ -2 Antibraun™ Citrus-lemon extracts
⑩ -3 Fixolor™ Color stabilizers
⑩ -4 Koatilm™ Fresh-keeping coating
⑩-1 White Fiber™ Citrus fiber
Water is one of the most important component of food products, and water activity (aW) can be used to help control quality attribute such as texture, flavor and appearance, as well as characterize physical, chemical and microbial stability. Citrus fibers have been used to extend the shelf-life by limiting moisture migration, reduces syneresis and effectively binds coatings in cereal and meat products.
At Handary, we provide Citrus fiber in the White Fiber™ range, whose primary functionalities are:
• Moisture retention
⑩-2 Antibräun™ Citrus-Lemon extracts
Fruits such as apples, pears, bananas, and eggplants turn brown quickly when cut. Citrus-lemon extracts contain a group of natural occurring ascorbic acid and citric acid from fruits, which are approved as GRAS and debittered to retard the browning in fresh-cut fruits.
At Handary, we provide Citrus-lemon extracts in the Antibräun™ range, whose primary functionalities are:
• Delay of enzymatic browning
⑩-3 Fixolor® Color stabilizers
Fresh and cured meat color both depend on myoglobin, while fresh fruit and vegetable color depend on anthocyanins. Unfortunately, the color of these products is unstable and easily susceptible to degradation, leading to discoloration (e.g. Blackening, Browning, Greening, Pigments, Red spot). Color stabilizer are a group of GRAS natural compound substances from plant extract and microbial fermentation, which is used to replace chemical color stabilizer such as nitrate and citric acid in stabilizing myoglobin in meat and anthocyanins in beverage.
At Handary, we provide color stabilizers in the Fixolor® ranges, whose primary functionalities are:
• Color stabilization
⑩ -4 Koatilm™ Fresh-keeping coating
Postharvest fruit and vegetable are living organisms, undertaking metabolism ceaselessly. Their characteristics such as nutrition, flavor, and appearance deteriorated during the process of storage and transportation owing to water loss, browning, decay, and so on.
Mushroom chitosan-based coating with strong antimicrobial and antifungal activities that could effectively control fruit decay. At Handary, we provide Mushroom chitosan-based coating in the Koatilm™ range, whose primary functionalities are:
• Anti-ripening, browning and microbial decay
PRODUCT RANGE
Natap® | Natalac® | Natanacl™ Natamycin
Epolyly® ε-Polylysine
NisinA® | NisinZ® Vegetal Nisin
Lysoch® Lysozyme
Befresh™ Protective cultures
Proteria® Fermented sugar
Mushria™ Mushroom extracts
Plantéria® Citrus extracts
Chitoly® Mushroom Chitosan
PhageX™ Bacteriophage
Guardox™ Antioxidants
Oxyzier™ Organic oxygen absorbers
White Fiber™ Citrus fibers
Fixolor™ Color stabilizers
Antibraun™ Antibrowning agents
Koatilm™ Fresh-keeping coating
Trehalox™ Trehalose
Antimix™ Antimicrobial blends
ShelfeX™ Shelf-life extenders
Antiozyme™ Anti-biofilm enzymes
Antipack™ Antimicrobial packaging
R5™ Antimicrobial effect validators
O5™ Antioxidant effect validators
NisinA® P | NisinZ® P Ultrapure Nisin
Epolyly® + Ultrapure ε-Polylysine
Lysoch® + | Lysof™ Ultrapure Lysozyme
Natap® + Ultrapure Natamycin
Chitoly® + Ultrapure Mushroom Chitosan
Plantéria® + Pure citrus extracts
SELECT YOUR PRODUCTS
FRESH-KEEPERS
Handary fresh-keepers are available at our Belgium factory.
