PURASAL OptiForm is an Optimum Formulation for an optimum shelf life, optimum safety and optimum flavor. It is a unique liquid or powder formulation based on sodium or potassium lactate and sodium diacetate. PURASAL OptiForm fits well into multiple hurdle technology. With the use of OptiForm, three additional hurdles are incorporated into meat products; it lowers the water activity and comprises two antimicrobial ingredients - lactate and sodium diacetate.

 

 

The above graph shows the effect of PURASAL OptiForm on Listeria monocytogenes in Frankfurters. 3% PURASAL OptiForm controlled the growth of Listeria throughout the shelf life of the product.

The graph below describes the predicted growth using the OptiForm Listeria Control Model 2005. The use of both sodium diacetate and potassium lactate as single ingredients is compared with PURASAL OptiForm 4, a 60% solution with a lactate/diacetate ratio of 14:1. No more than 0.12% sodium diacetate was used because higher levels of use could result in a vinegary flavor in the end product.

The hotdog formulation contained 2.5% salt, 55% moisture and had a pH of 6.0. The graph shows that the use of 0.12% sodium diacetate has a limited effect on Listeria compared with the control. The use of 3% PURASAL S increases the lag phase of Listeria, but 3.12% PURASAL OptiForm 4 is the most effective in inhibiting Listeria.

The Opti.Form Listeria Control Model 2005 can be downloaded from a website. For more information and to request login details for the website, please contact your local sales office.

Besides Listeria control, PURASAL OptiForm 4 inhibits the growth of other food borne pathogens such as Salmonella enteritidis. The graph below shows the effect of 2.3 PURASAL OptiForm 4 in meat emulsion stored at 10°C/50F(Mbandi, 2001).