WCA R Blend Product Description (Romaine)

A processing aid based on a proprietary polysaccharide complex that maintains quality of fresh cut vegetables. 

All components of Blend R are classified by FDA as a G.R.A.S., (Generally Regarded As Safe).  For more information on G.R.A.S.  Please visit http://www.cfsan.fda.gov/~dms/grasguid.html.

The WCA R is used to delay the onset of enzymatic browning and pinking at the cut surface of topped & tailed romaine as well as for cored iceberg lettuce. The product is applied by spraying it on the cut surface at the time of harvest.     

Preparation and Mixing instructions:

1.  To prepare the mix, you will need a water container, a scale and a paddle for stirring water.                                                                                                          2. If necessary, pre-weigh the BLEND MIX using the table below.
3. Based on the size of your container, pre-measure the water using the table below.
4. To achieve the best results slowly add BLEND MIX directly to the water while vigorously stirring.
5. Once the mixture resembles the consistency of a very light malt/milkshake continue to vigorously mix for 2 to 5 more minutes to make sure no powder residue is left at the bottom of the container.

2.  What is R used for?

• Extends the quality of topped & tailed romaine from field to regional/cross-country processing plants.

3.  What are the benefits of R?

• Immediate protection of cut surface at time of harvest.
• Easy to apply in the field.
• Romaine arrives much fresher and moist with far less pinking & browning in the cut surfaces and mid-ribs, and decay than with conventional process.
• No trimming labor costs at the processing plant and increase product yields.
• Cost effective versus traditional technologies.
• All components of R are classified as G.R.A.S., (Generally Regarded as Safe) by the FDA.

Maximize freshness, quality, and shelf-life by using our process.