Garlic Paste How to avoid greening of garlic paste in industrial scale? Product Development by Urusha Shrestha published 2021-08-26 updated 2022-05-28 last reviewed 2022-05-28 6 replies 910 views #food-science #food-technology #garli̇c-paste #shelf-life How to avoid greening of garlic paste in industrial scale? Food R&D Emeritus reply posted 2021-08-26 Have you tried heat treatment to inactivate the enzymes responsible for color change? Steve Balogh reply posted 2021-08-27 A small amount os SMBS (sodium metabisulphite) will do the job...don't forget tp declare this "allergen"in your product. Urusha Shrestha reply posted 2021-08-27 Yes I have. But the color still changes after a few hours. Urusha Shrestha reply posted 2021-08-27 Will give it a try. Is there a certain ppm that should be added for avoiding color change? Steve Balogh reply posted 2021-08-27 Try 200ppm should do the job Food R&D Emeritus reply posted 2021-08-27 At what internal temperature did you heat treatment and how long?
Food R&D Emeritus reply posted 2021-08-26 Have you tried heat treatment to inactivate the enzymes responsible for color change?
Steve Balogh reply posted 2021-08-27 A small amount os SMBS (sodium metabisulphite) will do the job...don't forget tp declare this "allergen"in your product.
Urusha Shrestha reply posted 2021-08-27 Will give it a try. Is there a certain ppm that should be added for avoiding color change?
Food R&D Emeritus reply posted 2021-08-27 At what internal temperature did you heat treatment and how long?
Food R&D Emeritus reply
postedHave you tried heat treatment to inactivate the enzymes responsible for color change?
Steve Balogh reply
postedA small amount os SMBS (sodium metabisulphite) will do the job...don't forget tp declare this "allergen"in your product.
Urusha Shrestha reply
postedYes I have. But the color still changes after a few hours.
Urusha Shrestha reply
postedWill give it a try. Is there a certain ppm that should be added for avoiding color change?
Steve Balogh reply
postedTry 200ppm should do the job
Food R&D Emeritus reply
postedAt what internal temperature did you heat treatment and how long?