Purac Food ingredients Ingredient solutions Meat poultry and fish Preservation Shelf life extension Purge and yield
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Natural solutions for safe, healthy and delicious food

 

Purge is a major problem in meat products as it is visually unacceptable to the consumer. It also creates a perfect environment for microbial growth resulting in a shorter shelf life. PURASAL® helps to reduce purge. Read more in our library on how purge was reduced in a ham by using PURASAL.

For meat and poultry processors maximizing yields means maximizing profits. PURASAL, natural sodium and potassium lactates, increase product yield. Industrial meat studies in roast beef, ham and frankfurters shows that a 2% to 5% increase in yield is possible through the use of PURASAL (available upon request).

Purac provides a user friendly brine calculator that enables processors to formulate brines and estimate yield benefits using PURASAL.
 

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Your results: 4 products

PURASAL HiPure P

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PURASAL HiPure P is used in fresh meat to stabalize color, protect against microbial spoilage and improve yields. It is a purified concentration of potassium lactate.

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PURASAL HiPure P Plus

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PURASAL HiPure P Plus is used in fresh meat to preserve the integrity of the meat and increase shelf-life. It is a very high concentration of potassium lactate.

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PURASAL S

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PURASAL S is used in a wide range of meat products for preservation and purge control. It consists of sodium lactate and has a mild saline taste and is neutral by pH.

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PURASAL Lite

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PURASAL Lite is used in fresh meat to increase shelf life. It is a blend of sodium and potassium lactates giving it good flavor and odor characteristics.

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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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