Customers expect products to be safe, healthy and - especially in the case of preserved fruits and vegetables - flavor is of utmost importance. Historically, fruits and vegetables have been either fermented (like sauerkraut) or preserved using a brine of acids (pickling) or high sugar syrups.
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.
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.
PURAC FCC
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.
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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