Shelf life extension

Our anti-microbial products are designed to control spoilage bacteria. Both aerobic and anaerobic micro-organisms are inhibited resulting in an improved shelf life.

Safety

Food-borne pathogens, such as Listeria monocytogenes, are very well inhibited by incorporating one of our products as an additional hurdle in the food product. The addition level depends on the pH and the desired shelf life. . PURAC has developed an interactive model that helps to predict the growth of Listeria in food to make it safer. The PURAC Fresh Listeria Control Model tool can be requested here.

pH regulation

Lowering the pH is one of the hurdles often used to maintain the stability of the prepared and refrigerated food products. Lactic acid reduces the pH more effectively than other food acids, such as vinegar.

Taste improvement

The taste of our products at the high pH levels of refrigerated and prepared foods is very mild, hence, significant taste improvements can be achieved by incorporating lactates. Further, the umami (savory) taste is very well enhanced by fermentation flavors.

Products:

PURAC Fresh Lactic acid based formulations

PURASAL Sodium/Potassium lactate

PURASAL Opti.Form Sodium/Potassium lactate based formulations

PURAC Lactic acid

NEW Polylysine based formulations

Ferments based formulations

Please click here for datasheets on these products.

Applications:

· Mashed potatoes

· Rice based products

· Egg based products

· Flour based products

· High pH salads

· Custards, bakery fillings

· Sweet desserts