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Natural shelf life solutions
A General overview of Handary solutions
Apple juice concentrate
Yeasts (e.g. Saccharomyces cerevisiae), Gram positive bacteria including LAB (e.g. Lactobacillus plantarum) and acidophilic spore-forming bacteria (e.g. Alicyclobacillus acidoterrestris) spoilage are the most important cause of apple juice quality loss during the shelf-life. Especially for apple juice concentrate, browning will result in dark color.
 

Chitoly® OM is a fungal-based chitosan made from oyster mushrooms (Pleurotus ostreatus) cell walls which can delay the rancidity, ascorbic acid degradation and is effective against Total Plate Count (TPC).

Handary Shelf-life Solutions for Apple juice concentrate

Applications

Benefits

Brands

Dosage

Labeled as

Apple juice concentrate

Prevent browning and TPC

Chitoly® OM

1.5 g/L

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NATURAL PROTECTIVE SOLUTIONS
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Chitoly® OM - Prevent browning and Alicycbacillus for Apple juice concentrate
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