How to avoid greening of garlic paste in industrial scale?
Have you tried heat treatment to inactivate the enzymes responsible for color change?
A small amount os SMBS (sodium metabisulphite) will do the job…don’t forget tp declare this "allergen"in your product.
Yes I have. But the color still changes after a few hours.
Will give it a try. Is there a certain ppm that should be added for avoiding color change?
Try 200ppm should do the job
At what internal temperature did you heat treatment and how long?