Antibrowning Agent
Item Name Code (INC) 45608
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Prevents browning and maintains color and crispness in fresh peeled fruits and potatoes.
Additional Information for Antibrowning Agent
Antibrowning agents are substances used to prevent or slow down the browning process in fruits, vegetables, and other food products. They are commonly used in the food industry to maintain the visual appeal and quality of fresh-cut produce, canned fruits, and processed foods.
In the supply class Condiments And Related Products, antibrowning agents may include:
1. Ascorbic Acid (Vitamin C): Ascorbic acid is a common antibrowning agent used in the food industry. It works by inhibiting the enzyme responsible for browning reactions, known as polyphenol oxidase (PPO).
2. Citric Acid: Citric acid is another antibrowning agent that is widely used in the food industry. It acts as an antioxidant and helps to prevent enzymatic browning in fruits and vegetables.
3. Sulfur Dioxide: Sulfur dioxide is a chemical compound that is commonly used as an antibrowning agent in dried fruits and vegetables. It works by inhibiting the activity of PPO and other enzymes involved in browning reactions.
4. Sodium Bisulfite: Sodium bisulfite is a food additive that is used as an antibrowning agent in various food products. It helps to prevent enzymatic browning by reacting with oxygen and inhibiting the activity of PPO.
5. Calcium Chloride: Calcium chloride is sometimes used as an antibrowning agent in fresh-cut fruits and vegetables. It helps to maintain the firmness and color of the produce by inhibiting the activity of enzymes involved in browning reactions.
These are just a few examples of antibrowning agents that may be found in the Condiments And Related Products supply class. It's important to note that the specific antibrowning agents used can vary depending on the product and manufacturer.
Related Item Names for INC 45608 Antibrowning Agent
NATO Stock Numbers with Item Name 45608 Antibrowning Agent Page 1 of 1
- P0TAT0WHITENER
- RNCC: 3 | RNVC: 1 | DAC: 6