Bakeplus Solution

ENZYME BROWNING INHIBITORS

Enzymatic browning is a natural phenomenon that occurs widely in many fruits and vegetable resulting in undesired colour or smell.
When fruits and vegetables are bruised, cut, peeled, diseased, or exposed to any abnormal conditions, they darken rapidly on exposure to air as a result of the formation of brown melanins from the oxidation of phenolic compounds. Polyphenol oxidase (PPO) present in most fruits and vegetables,

The following food grade chemicals prevents oxidation keeping the products safe and fresh.
Acid,
acid anhydrous


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