ACTION CALL F319/24/1: Alternatives to Ascorbic Acid

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.

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