Purac Food ingredients Ingredient solutions Fruits and vegetables Preservation Shelf life extension
Food
Natural solutions for safe, healthy and delicious food

 

As fresh fruits and vegetables come straight from nature, without any form of processing to extend shelflife, these products are very susceptible to spoilage. Spoilage is easily recognized and is perceived by consumers as quality deterioration, so products are often disapproved as a result. For example, browning of cut fruits.
 
However, due to their origin, these products are also a great source of microbes, which can not be eradicated through a processing step. These microbes can result in decreased shelf life, and even food safety issues.
 
The control of the water activity (Aw) and pH as a method to prevent microbial growth has been used by food producers for centuries. Food products typically using this method include sauerkraut, gherkins, olives, etc.
 
Traditionally, vinegar has been used as an acidulant by food producers, but the usage level is limited due to its resulting flavor impact. Purac products can be used to control pH of the brine, allowing the processor to create a low pH environment whilst having a mild sour taste.
 
Food safety and shelf life of fruits and vegetables can be increased by any form of decontamination after harvesting. This is most commonly achieved by adding a blend of organic acids to the product wash (flume). See Purac's decontamination solutions to extend the shelf life of your fruit and vegetable product.
 

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Your results: 2 products

PuraQ Safe RS39

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PuraQ Safe RS39, a mildly flavored blend of natural lactic acid and vinegar, is used to maximize food safety and increase shelf life in many different food products. To extend our service, PuraQ Safe RS39 has been incorporated into a new modeling tool. This tool helps to predict the growth of Listeria monocytogenes in refrigerated ready-to-eat food.

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PURAC FCC

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PURAC FCC can be used as part of the acidulants used to preserve fruits & vegetable through acidification, commonly klnown as pickling. Due to its mild acidic flavor it can complement flavor in pickled products. PURAC FCC is natural L-Lactic acid, which is produced by fermentation from carbohydrates, like sugar cane or beet sugar. PURAC FCC is a liquid and available in several concentrations.

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About Purac

Purac was founded in 1931 and is a part of CSM, a global player in bakery supplies and food ingredients. We are active in a variety of markets, with a focus on natural food ingredients, biobased chemicals and biobased monomers for PLA.

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