Benefits Of Using Sodium Acid Sulfate On Your Cut Fruit — And A Few Tips
Posted on: 7 March 2023
If you own or run a restaurant, a problem you may come across often is browning fruit. Your cooks can't easily slice apples and other fruits ahead of service because, by the time they need to use those sliced fruits, they have become brown and ugly. The common solution to this issue is to only slice fruit to order. However, that can be a lot of work. Another approach to consider is to use sodium acid sulfate to prevent the enzymatic reactions that cause the fruit to brown. You simply sprinkle it on the sliced fruit.
Benefits of Using Sodium Acid Sulfate
If you use sodium acid sulfate to prevent browning, your cooks can prep a lot more fruit well in advance of service. They won't have to grab a knife every time someone orders a dish that contains sliced apples or pears. This can save them prep time. It will also make it easier for them to include dishes on the menu that are made with these ingredients.
Using sodium acid sulfate on fruit may also help reduce food waste in your kitchen. Your cooks won't have to throw away a sliced apple because it sat for 15 minutes and turned brown. You'll have fewer customers return their food because of browning, too.
Another major advantage of this additive is that it does not have a distinct taste. If you were to instead coat your sliced fruit in lemon juice or citric acid to prevent browning, you and your customers would notice a sour taste on the fruit. Sodium acid sulfate is a lot less sour and not noticeable in most cases.
Tips for Using Sodium Acid Sulfate
If you do decide to use sodium acid sulfate on your fruit, make sure you check the label and use the recommended amount. For instance, if the package says to use 1/4 teaspoon per pound of sliced fruit, use that amount. Using less may not adequately prevent browning, and using more may leave an aftertaste.
Also, remember that while this will greatly delay browning, it won't stop it entirely. You will generally still want to use the treated fruit within a day or two. Most kitchens do best if they still prep the fruit once a day.
Browning fruit can be a major annoyance in a restaurant kitchen. Thankfully, sodium acid sulfate can solve this problem, and it is fairly easy for you to use.
For more info about sodium acid sulfate, contact a local company.
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