Enzymatic browning takes place in most fruits and vegetables as well as in seafood products, affecting the taste, color, and value of such foods. Manufacturers are committed to finding a combination of products that can help solve these problems. At Handary we developed Antibräun™ family products to help the manufacturers' demands, providing natural and consumer friendly-label solution. Antibräun™ is committed to develop natural anti-browning agents to hinder polyphenol oxidase (PPO) and browning process initiation meanwhile extends the freshness and quality of food products.

Antibräun™ FV

ANTIBROWNING AGENT
DESCRIPTION

Antibräun™ FV is a natural anti-browning agent formulated with lemon juice extracts and fermented sodium erythorbate, which effectively hinders polyphenol oxidase (PPO) activity and oxidation to slow down the browning process and decreases the rate of degradation in minimally processed fruits and vegetables.

KEY BENEFITS

• Delay of browning and decay
• Extends the freshness & quality
• Natural, Consumer-friendly label

APPLICATION AREAS

Minimally processed fruits and vegetables (e.g. Canned fruits, Canned vegetables, Fresh-cut fruits, Fresh-cut vegetables)

Antibräun™ SF

ANTIBROWNING AGENT
DESCRIPTION

Antibräun™ SF is a natural anti-browning agent formulated by combining ascorbic acid, sodium erythorbate and chitosan, which is effective on inhibiting of melanosis and quality changes in frozen seafood.

KEY BENEFITS

• Inhibits melanosis and quality changes
• Decreases the decay rate
• Extends the freshness quality
• Natural, Consumer-friendly label

APPLICATION AREAS

Frozen Seafood (e.g. Frozen shrimp)

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