Antibraun™

Anti-browning agent

Model NO.: 1161
  • Introduction
  • Applications

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 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™ FV is naturally occurring ascorbic acid and citric acid extracted from lemon and citrus, specially designed to prevent browning and discoloration in fresh-cut fruits.

 

Antibräun™ - Retard microbial decay and anti-browning 

Applications

Dosage

Fruits and vegetables

Water chestnuts

1 g/kg

Fresh-cut apples

1 g/kg

Fresh-cut melon

1 g/kg

Fresh-cut pineapple

1 g/kg

Grape

2 g/kg

Fresh-cut mango

5 g/kg

Fresh-cut lettuce

0.8-1 g/kg

Fresh-cut cattail

1.5-2 g/kg

Fresh-cut salad

0.8-1 g/kg

 

APPLICATION AREAS

Select typical case studies

Description

Antibraun™ FV is natural occurring ascorbic acid and citric acid extracted from Lemon and citrus, specially designed to prevent browning and discoloration in fresh-cut fruits.

Key benefits

- Alternative to ascorbic acid and citric acid

- Preventing  browning and discoloration

- Prevent microbial spoilage

- Natural, sustainable solution

- Clean label

Composition

Citrus and lemon extract (w/w)

10%

Heavy metals

Lead (mg/kg)

<1

Mercury (mg/kg)

<1

Arsenic (mg/kg)

<1

Microbiological specification

Total aerobic bacteria (cfu/g)

<100

Yeast and moulds (cfu/g)

<100

Packaging

Antibraun FV is available in 1L/bottle.

Storage conditions

24 months, store unopened below 20°C in dry conditions, away from direct sunlight and odorous products.

Allergens

Components

Y/N

Peanut or its derivatives

N

Tree Nuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts or their derivatives

N

Sesame or its derivatives

N

Eggs or its derivatives

N

Fish or its derivatives

N

Crustaceans and shellfish or their derivative

N

Soy or its derivatives

N

Wheat, triticale or their derivatives

N

Mustard or its derivatives

N

Milk or its derivatives (e.g. Lactose)

N

Sulphites

N

The ingredients of Antibraun™  FV are generally recognized as safe (GRAS) including ascorbic acid, citric acid and L-lactic acid for preventing browning in fresh-cut fruits and vegetables.  

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