Apple juice
Yeast (e.g. Saccharomyces cerevisiae) and Gram-positive bacteria including LAB (e.g. Lactobacillus plantarum) and Spores (e.g. Alicyclobacillus acidoterrestris) spoilage and browning are the most important cause of apple juice quality loss during the shelf-life of this product.
 
Handary Shelf-life Solutions for Apple Juice
Applications
Shelf-life diagnostics
Products
Labelled as
Dosage
Approved countries
Clean-label
Apple juice
Inhibition of yeast and Gram-positive bacteria spoilage
Anti-browning
Planteria™ CF
Citrus extract
2g/L
USA
Medium

 

NATURAL PROTECTIVE SOLUTIONS
SELECT THE PRODUCT TO FIND OUT MORE
Planteria™ CF - delays yeast and Gram-positive bacteria and browning
DOWNLOAD