Minimally processed products are very perishable and they have a short shelf-life. Enzymatic browning is an oxidation reaction which takes place in these products causing changes in color depending on the food item and the extent of the reaction. Antibräun™ FV solution is a new formulation tailor made to retard browning in minimally processed food.
5% dipping solution of Antibräun™ FV, was able to avoid oxidation in fresh cut apples for 7 days.
5% dipping solution of Antibräun™ FV, was able to avoid oxidation in frozen eggplants for 28 days.
The following examples are for the purpose of reference, the application range of Handary products may have wider possibilities*