English
简体中文
Français
Español
- 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 |
|
|
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.
