NATURAL ANTI-BROWING AGENT
The market for fresh-cut fruits and vegetables has grown rapidly in recent decades as a result of their freshness, convenience, and human health benefits. However, fresh fruits and vegetables deteriorate very rapidly after processing, especially cut-surface browning resulting from wound-induced physiological and biochemical changes. The quality of fresh-cut fruits and vegetables determines the value to the consumer and is a combination of parameters including appearance (size, shape, color, gloss and defects), texture (firmness, crispness and juiciness), flavor (sweetness, sourness, astringency and bitterness) and nutritional value (vitamins, minerals and dietary fiber). The application of anti-browning agents is one of the most effective methods for controlling the enzymatic browning reaction in fresh-cut fruits and vegetables.
Antibraun™ is a group of natural occurring anti-browning agents extracted from plants such as citrus, acerola, mushroom and cultured sugarcane, which are generally recognized as safe (GRAS) including ascorbic acid, citric acid and L-lactic acid for preventing browning in fresh-cut fruits and vegetables.
Acerola extract, Citrus extract, Cultured sugarcane
Alternative to ascorbic acid and citric acid in preventing enzymatical browning and discoloration
Natap® | Natalac® | Natasan™ Natamycin
NisinA® | NisinZ® Vegetarian Nisin
Proteria™ Cultured sugar, vinegar
Antimix™ Antimicrobial blends
White Fiber™ Moisture retention fibers
Chitoly™ Mushroom Chitosan
Antibraun™ Antibrowning agents
Amylax™ Fresh-keeping Enzymes
Trehalox™ Texturing sugars
Fixolor™ Color stabilizers
ShelfeX™ Shelf-life extenders
Antiozyme™ Anti-biofilm enzymes
Antipack™ Antimicrobial packaging
NisinZ™ P & Other Healthcare Antimicrobials
Guardox™ + Healthcare Antioxidants
Antibraun™ is a group of anti-browning agent, distributed in 20 countries.
- Delay of discoloration
- Longer freshness
- Natural, friendly labeling