{"id":1989,"date":"2020-04-24T12:23:16","date_gmt":"2020-04-24T10:23:16","guid":{"rendered":"https:\/\/www.ph7foodtech.com\/blog\/crustaxyl-zero-new-cooking-antimelanose-free-of-sulfites-and-4-hexylresorcinol\/"},"modified":"2025-07-10T13:27:49","modified_gmt":"2025-07-10T11:27:49","slug":"crustaxyl-zero-new-cooking-antimelanose-free-of-sulfites-and-4-hexylresorcinol","status":"publish","type":"post","link":"https:\/\/www.ph7foodtech.com\/en\/blog\/crustaxyl-zero-new-cooking-antimelanose-free-of-sulfites-and-4-hexylresorcinol\/","title":{"rendered":"CRUSTAXYL ZERO, new blackspot inhibitor for defrosting and cooked crustaceans, free of sulfites and 4-Hexylresorcinol"},"content":{"rendered":"\n

Crustaxyl Zero is an allergen-free, blackspot inhibitor designed for cooked crustaceans. On numerous occasions, before carrying out the cooking processes, defrosts are carried out on imported products previously treated with sulfites. These treatments are not always homogeneous, as some batches may not come with the appropriate PPM\u2019s of sulfites and melanosis may appear when thawed. In order not to increase the levels of sulfites, or to include some other antienzyme such as 4-HR, PH7 Food technology has formulated an additive based on antioxidants that guarantee that during defrosting, melanosis does not appear until it is cooked.<\/p>\n\n

The application is very simple and effective. As a liquid additive, CRUSTAXYL ZERO is applied directly in both the defrosting and cooking water at the percentage recommended according to the technical data sheet and its protocol. The advantages obtained in this treatment are the following:<\/p>\n\n