Catalogus: food safety mixes
Description:
the “FOOD SAFETY” or “PROTEC”- range includes various types of engineered blends to extend the microbiological shelf-life and colour stability of meat products. Their actions can be based on anti-oxidative substances, active anti-microbial compounds or various preservatives. Usage makes it possible to obtain a significant shelf-life extension and/or colour improvement. Important to know is that they do not create a negative off-flavour in the final product.
Technical advantages of use:
The bacteriostatic effects can be attributed to a number of extra hurdles (Leistner, 1995; Leistner, 2000) that are build-in in the FOOD SAFETY range of products:
- Lowering of pH
- Lowering water activity
- Contribution to the ionic strength
- The effect of an un-dissociated salt
- Preservative addition
- Reduced redox potentials
The Leistner Hurdle technique employs the intelligent combination of different hurdles or preservation techniques to achieve multi-target, mild but reliable preservation effects. Hurdle technology provides a framework for combining a number of milder preservation techniques to achieve an enhanced level of product safety and stability.
Next to that colour promoting or colour stabilizing agents can be included, making this range a unique in terms of shelf life enhancement, colour stability and food safety.
Extra product information and typical examples:
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