Food ingredients Ingredient solutions Fruits and vegetables

 

Fruits and vegetables


Demand for fresher, healthier and safer convenience foods has stimulated sales of fresh-cut vegetables and fruits, which are sold either direct to consumers or processed in products like salads, ready-to-eat meals, etc.  The nature and origin of fruits and vegetables make these products an excellent source of microbes, which can cause spoilage and food safety issues when further processed.
 
Purac offers several solutions to improve the shelf life and food safety of your fruit or vegetable product throughout the fresh produce supply chain.  These include decontamination of fresh fruits and vegetables to prevent discoloration such as browning, prevent breakdown of texture and extend shelf life during conservation.



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PURAC Fresh

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PURAC Fresh is a specialty blend of (buffered) natural L-Lactic acid, which is produced by fermentation of carbohydrates, and acetic acid or vinegar. It provides shelf life extension, safety, pH regulation, taste improvement in preserved fruits and vegetables.

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PURAMEX FE

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PURAMEX FE is the iron (II) salt of natural L(+)-lactic acid, which is produced by fermentation from sugar. It is good for preserving black olives.

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PURAC FCC

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PURAC FCC is natural L-Lactic acid, which is produced by fermentation from carbohydrates. It has a mild acid taste and is widely used as an acidulant in the food industry to control shelf life and provide flavor.

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PURAC Fresh

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PURAC Fresh is a specialty blend of (buffered) natural L-Lactic acid, which is produced by fermentation of carbohydrates, and acetic acid or vinegar. It provides shelf life extension, safety, pH regulation, taste improvement in preserved fruits and vegetables.

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PURASAL S

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PURASAL sodium lactate is added to breads and cakes to keep them soft and moist over an extended shelf life. They have the ability to bind water and maintain the texture of the system.

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PURACAL PP FCC

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PURACAL is the highly soluble calcium salt of natural lactic acid, which is produced by fermentation. It is highly effective at maintaining firmness of fruits that undergo further processing in applications such as yoghurt, fruit salads, etc.

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