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

 

Customers expect their fruits and vegetables to be highly appealing in terms of color. When products are stored after harvesting, or even after processing, fruits and vegetables can show discoloration due to enzymatic activity. Without a thermal process, the enzyme activity cannot be stopped.
 
Use of organic acid combinations and ascorbic acid, or use of mineral sources like ferrous lactate, are common solutions to maintain natural color. However, not all acids or minerals are suitable since the flavour must not be compromised.
Purac lactic acid and derivative products are the perfect solution to prevent discoloration (like browning), whilst preserving the flavour of the product. Purac's products are currently being successfully used for many applications such as apples, lettuce and black olives.
 
Purac is developing new product solutions to come up with natural and label friendly solutions which will be launched in the course of 2010.
 

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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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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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