Garlic Paste

How to avoid greening of garlic paste in industrial scale?

1. Food R&D Emeritus reply

   Have you tried heat treatment to inactivate the enzymes responsible for color change?

2. Steve Balogh reply

   A small amount os SMBS (sodium metabisulphite) will do the job...don't forget tp declare this "allergen"in your product.

3. Urusha Shrestha reply

   Yes I have. But the color still changes after a few hours.

4. Urusha Shrestha reply

   Will give it a try. Is there a certain ppm that should be added for avoiding color change?

5. Steve Balogh reply

   Try 200ppm should do the job

6. Food R&D Emeritus reply

   At what internal temperature did you heat treatment and how long?