Challenge: Alternatives to ascorbic acid as anti-browning agents
Client: Added value fruit product producer
Background: Cut fruits and vegetables are susceptible to browning due to the oxidation of tyrosinase enzyme (Tyr), also known as polyphenol oxidase (PPO). This is often referred to as enzymatic browning and is typically inhibited through the application of acids to lower the pH, inactivating the PPO or through the addition of antioxidants which suppress the oxidation. Ascorbic acid is an antioxidant, and when used in this manner is labelled as: Antioxidant: Ascorbic Acid (E300). There is an ever increasing need to provide clean label products, which includes the replacement of ‘E’ number additives, including consideration of alternatives to ascorbic acid.
The client is looking for alternatives to ascorbic acid which:
• Can be used as an effective clean label alternative to ascorbic acid
• Does not need to be labelled with an ‘E-Number’
• Can inhibit browning of prepared fruit during shelf life
• Can be applied during slicing processes
• Are natural/clean label
• Are approved/ or in the process of being approved for use in Europe.
Alternatives to Ascorbic Acid
Responses
All solutions must be submitted to Technology Scout ([email protected]), with a subject line ACTION ref: F319/24/1: Alternatives to Ascorbic Acid
• A specification detailing the key parameters.
• A summary of the process or technology.
• Any technical or application limitations.
• Commercial availability.
• Contact details.
ACTION Food Technology Scouting
Food Industry Experts at The Aurora Ceres® Partnership Ltd provide food and drink technology scouting for some of the world’s largest food and drink manufacturers and brands using the ACTION technology scouting platform. ACTION is a food and drink technology scouting programme that is tailored for each client and each project and follows our 4-stage approach: Review – Contact – Call – Filter. To find out more how ACTION can help your food technology scouting needs click here.
