Proteria Family TM of fermented/cultured sugar...
Transcript of Proteria Family TM of fermented/cultured sugar...
Proteria Familyof fermented/cultured sugar ingredients
LABEL FRIENDLY SOLUTION FOR MEAT AND REFRIGERATED MEALS COLOR STABILITY, MICROBIAL CONTROL, SHELF LIFE EXTENSION
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H A N D A R Y S. A.Freshcare
Qualityfor
TM
YearY srrexpertise
TM
ProteriaTM Family Overviews
Code Product name Labelled as Benefits Application0501 Proteria™ LA Fermented sugar
cane · Stabilize natural colors (anthocyanins)· Control Alicyclobacillus · Shelf life extension· Clean, friendly labeling
Juice-based beverages
0502 Proteria™ CP Cultured sugar · Mold inhibition· Maintains freshness and quality· Natural/consumer-friendly labeling
Bakery goods e.g. pan bread, sour dough, rye, buns and rolls, tortillas, sugar-rich breads, pizza crust
0503 Proteria™ CS Cultured corn sugar
· Improve microbiological stability· Stabilize color· Shelf life extension· Consumer-friendly labelling
Fresh, enhanced meat & poultry, e.g. Fresh sausages
0504 Proteria™ CA Fermented cane sugar
· Maintain food fresh and authentic appeal· Control microbial spoilage· Shelf life extension· Consumer-friendly labelling
Refrigerated meals and meal components, cooking sauces, refrigerated soups, deli salads, dips and spreads, fillingsand stuffing
0505 Proteria™ DV Distilled vinegar · Inhibit Listeria growth and a wide rangeof spoilage organisms
· Shelf life extension· Consumer-friendly labelling
Fresh meat and poultry
0506 Proteria™ AL Cultured corn sugar and vinegar
· Inhibit Listeria monocytogenes growth· Consumer-friendly labelling
Both cured and uncured meat and poultry products such as hot dogs, turkey breast, smoked ham, and roast beef
0507 Proteria™ CV Fermented cane sugar and vinegar
· Increase product stability· Reduce microbial spoilage· Improve taste and flavour· Shelf life extension· Consumer-friendly labelling
Cooked cured meat and poultry products, e.g. pate, bacon, pressed ham, and frankfurters
0508 Proteria™S1 Cultured sugar (blend)
· Improve microbiological stability· Shelf life extension· Consumer-friendly labelling
Refrigerated RTE meals, cooking sauces, refrigerated starch based products, fillings, refrigerated soups
0509 Proteria™ S2 Cultured sugar(blend)
· Yeast & mold control· Shelf life extension· Consumer-friendly labelling
Refrigerated foods, deli salads, dips, spreads, sauces and dressings
0510 Proteria™ SR Cultured sugar(blend)
· Sodium reduction· Water activity control· Shelf life extension· Consumer friendly labelling
Cooked and fresh meat, poultry and seafood, e.g. frankfurters and sausages, deli meats, seafood filets, RTE meat and meals
Key benefitsMULTI-HURDLE PROTECTION FOR JUICE-BASED BEVERAGES
05
Stabilize natural colors (anthocyanins)
Control Alicyclobacillus
Clean, friendly labeling
Proteria™ LA
Shelf life extension
Juice-based beverages generally have relatively high levels of sugar and a low pH and this favors the growth of some spore forming bacteria (e.g. Alicyclobacillus). Additionally, Natural colors such as anthocyanins (natural red-purple) are unstable and will cause the reduction of color intensity or color change (browning). Although chemical preservatives such as sodium benzoate and potassium sorbate are widely used for the shelf-life of juices-based beverages. Consumers’ demand for natural origin, safe and environmental friendly food preservatives has been increasing.
ProteriaTM LA is a unique and natural ferment of sugar cane containing Lactic Acid , specially designed to stabilize natural colors (anthocyanins) and to control Alicyclobacillus in juice-based beverages.
FERMENTED SUGAR CANE
0501
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2014
Case: Orange Juice with Proteria ™ LA
Figure 1
OD (Optical Density)
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Alicyclobacillus
Natural color stabilizationAnthocyanins are water-soluble flavonoid compounds that produce colours ranging from orange and red to various shades of blue and purple, and have a critical role in the colour quality of many fresh and processed fruit. Anthocyanins are sensitive to pH, processing and storage conditions, and will fade / change in color over time. Using ProteriaTM LA in juice-based beverages can increase the anthocyanin stabilization as shown figure 1.
Total anthocyanins content mg/L
Storage duration (Days)
1200
1100
1000
900
800
700
600
5000 45 90 135 180
0.5% Proteria LA TM Control
0.5% Proteria LATM ControlFigure 2Storage duration (Days)
Alicyclobacillus control
PROTERIA LATM
Product formLabelingTarget use level
Clear, syrupy liquid Fermented sugar cane 0.1-0.5%
5°C
5°CAlicyclobacillus acidoterrestris produces several chemical off-odour compounds which cause the fruit juice spoilage, Proteria TM LA effectively inhibits vegetative cells of Alicyclobacillus as shown in figure 2.
HANDARY [email protected] Tel: +32 23746314 Fax: +32 23747909Avenue de Fré 2671180 Brussels, Belgium
www.handary.com
Handary is an industrial leader in delivering combined rapid microbial diagnostics and natural protective solutions to effectively keeping food safer and fresher for longer.
More precisely, Handary is a pioneer and leader in supplying high-quality natural protective ingredients, including Natap™ | Natalac™ Natamycin, EpolylyTM ε-Polylysine
NisinA® | NisinZ™ Vegetal Nisin, Lysoch™ Lysozyme, ProteriaTM Antimicrobial cultures, Chitoly™ Fungi chitosan, and Antimix™ Antimicrobial blends, GuardoxTM Natural extracts Amylax™ Maltogenic amylase , BefreshTM Fresh-keeper, and Shelfex™ Shelf-life extender.
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Key benefits
05
Proteria™ CPCultured surgar
Antimicrobial Cultures
LABEL-FRIENDLY MOLD INHIBITION FOR BAKERY PRODUCTS
Mold inhibition
Maintains freshness and quality
Natural/consumer-friendly labeling
Although baked goods are processed under high temperatures, mold and spores may still grow during the shelf life, the result will cause food rancid taste, off-color and nutrition loss. traditionaly, propionic acid and its salts are used as preservativeto extend the shelf life of baked goods. Increasingly, consumer choices are influenced by product ingredients, with consumers opting for ingredients they can trust. Labeling has become a key issue and they opt for ‘consumer-friendly’, clean labels.
ProteriaTM CP is a natural ferment of sugar cane cultured with food cultured-Propionibacterium acidipropionici, labelled as ‘culture sugar’, By incorporating this solution into formulas, you can inhibit mold growth in bread products, for up to 14 days.
Case: White Bread With ProteriaTM CP
Color
Structure
Oven springSoftness(24hours)
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Percentage of molded bread (%)
Control 1% ProteriaTM CP
Figure 2
Figure 1
0.5% Calcium propionate
Mold inhibitionProteriaTM CP help keeping the bread fresh in terms of softness. When replacing Calcium propionate, ProteriaTM CP protect the bread for a considerably longer time. After 7 days, breads containing Calcium Propionate begin to show mold growth; however, molds are inhibited in the breads containing ProteriaTM CP products for 11 days.
Figures 2 demonstrates that the dough with added ProteriaaTM CP was just as easy to process as the control in terms of color, oven spring and texture. In the case of ProteriaaTM CP, the oven spring was better than the control.
Effect on quality attributes
Control 1% ProteriaTM CP
0502
-03-
2014 HANDARY SA
[email protected] Tel: +32 23746314 Fax: +32 23747909Avenue de Fré 2671180 Brussels, Belgium
www.handary.com
Handary is an industrial leader in delivering combined rapid microbial diagnostics and natural protective solutions to effectively keeping food safer and fresher for longer.
More precisely, Handary is a pioneer and leader in supplying high-quality natural protective ingredients, including Natap™ | Natalac™ Natamycin, EpolylyTM ε-PolylysineNisinA® | NisinZ™ Vegetal Nisin, Lysoch™ Lysozyme, ProteriaTM Antimicrobial cultures, Chitoly™ Fungi chitosan, and Antimix™ Antimicrobial blends, GuardoxTM stcartxe larutaN Amylax™ Maltogenic amylase , BefreshTM Fresh-keeper, and Shelfex™ Shelf-life extender.
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10 15 20 25 30
PROTERIA CPTM
Poduct formLabelingTarget use level
Light brown powder Cultured sugar0.1- .5%
Key benefitsLABEL-FRIENDLY INGREDIENT FOR SHELF-LIFEEXTENSION OF FRESH, ENHANCED MEAT & POULTRY
05
Proteria™ CS Cultured corn sugar
Antimicrobial Cultures
Case: Fresh Enhanced Beef and Fresh Sausage with ProteriaTM CS 05
03-0
3-20
14 HANDARY [email protected] Tel: +32 23746314 Fax: +32 23747909Avenue de Fré 2671180 Brussels, Belgium
www.handary.com
Handary is an industrial leader in delivering combined rapid microbial diagnostics and natural protective solutions to effectively keeping food safer and fresher for longer.
More precisely, Handary is a pioneer and leader in supplying high-quality natural protective ingredients, including Natap™ | Natalac™ Natamycin, EpolylyTM ε-Polylysine
NisinA® | NisinZ™ Vegetal Nisin, Lysoch™ Lysozyme, ProteriaTM Antimicrobial cultures, Chitoly™ Fungi chitosan, and Antimix™ Antimicrobial blends, GuardoxTM stcartxe larutaN Amylax™ Maltogenic amylase , BefreshTM Fresh-keeper, and Shelfex™ Shelf-life extender.
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Fresh enhanced beef
Fresh sausageFigure 1
Figure 2 shows that the total plate count was reduced to 1.5 and 2.0 log CFU/g after 12 days with the addition of 1.5% ProteriaTM CS in fresh suasage, while without ProteriaTM CS the spoilage appeared after 5 days (2 log outgrowth).
Figure 1 shows that the addition of 1.5% ProteriaTM CS in fresh enhanced beef has extended microbial shelf life to 15 days and the color stability was also increased.
Figure 2
Days
log CFU/g8
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30 2 4 6 8 10 12 14 16 18 20
Total plate count
Days
log CFU/g8
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Total plate count
4°C
1.5% ProteriaTM CSControl
4°C
1.5% ProteriaTM CSControl
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PROTERIA CSTM
Poduct formLabelingTarget use level
Brown liquid Cultured corn sugar0.5-2.0%
Key benefitsMAXIMINZING FLAVOR AND STABILIZING FRESH FOR DIPS, SAUCES, FILLINGS, REFRIGERATED MEALS & SOUPS
Consumers want to maintain their food healthy and fresh for longer time, with no changes in texture or flavor. The greatest challenge of food producers is to fulfil this demand without using any chemicals to prevent the microbial spoilage and without heavily processing the food.
ProteriaTM is natural ferment produced by cane sugar cultured with food cultures of
and shermanri. It maximizes taste and flavor and stabilizes freshness of a wide range of food products such as cooking sauces, deli salads, dips and spreads, fillings and stuffing, refrigerated meals and refrigerated soups.
05
Maintain food fresh and authentic appeal
Control microbial spoilage
Extend shelf life
Consumer-friendly labelling
Proteria™ CA Fermented cane sugar
Antimicrobial Cultures
Case: Spaghetti, Potato salad, RTE-meat with ProteriaTM CA
Improve taste and flavorPorteriaTM CA has flavor-enhancing properties, due to its cane sugar . This means that the product will not only be protected from microbial spoilage, but its taste will also improved.
Figure 1 shows the effects of using ProteriaTM CA in spaghetti. The result was the maximization of savory properties, in the case of spaghetti especially the brothness and sweetness were enhanced.
BitterSpicy
SweetSour
Brothy3
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Control ProteriaTM CA
Days6050403002
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765
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1
10
log CFU/g
Figure 2
Potato salad at pH 4.7 and 4°C Ready to eat meal (potato, spinach, meat) at pH 5.9 and 7°C
Control microbial spoilage
Days213 6 9 12 15 18
Log CFU/ml
Figure 3
0504
-03-
2014 HANDARY SA
[email protected] Tel: +32 23746314 Fax: +32 23747909Avenue de Fré 2671180 Brussels, Belgium
www.handary.com
Handary is an industrial leader in delivering combined rapid microbial diagnostics and natural protective solutions to effectively keeping food safer and fresher for longer.
More precisely, Handary is a pioneer and leader in supplying high-quality natural protective ingredients, including Natap™ | Natalac™ Natamycin, EpolylyTM ε-PolylysineNisinA® | NisinZ™ Vegetal Nisin, Lysoch™ Lysozyme, ProteriaTM Antimicrobial cultures, Chitoly™ Fungi chitosan, and Antimix™ Antimicrobial blends, GuardoxTM Natural extracts Amylax™ Maltogenic amylase , BefreshTM Fresh-keeper, and Shelfex™ Shelf-life extender.
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Figure 1
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antar
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Control ProteriaTM CA Control ProteriaTM CA
Freshcarefor Quality
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Key benefits
Inhibit growth and a wide
range of spoilage organisms Shelf life extension Consumer-friendly labelling
LABEL-FRIENDLY VINEGAR FOR LISTERIA CONTROL IN NATURAL MEAT AND POULTRY
Consumers want meat items to be authentic, tasty and fresh,and are turning away from those containing unfamiliar orchemical additives. Vinegar is label friendly ingredient and awell-known inhibitor of microbes and pathogens.
ProteriaTM DV distilled vinegar is natural ferment produced by corn or cane sugar with specifically selected food cultures. It is a label friendly ingredient that increases food safe and shelf life by suppressing a wide range of spoilage bacteria and pathogens (incl. ) in natural meat and poultry.
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Proteria™ DVAntimicrobial Cultures
Case: Fresh Chicken Breasts and Cured Ham with ProteriaTM DV 05
05-0
3-20
14 HANDARY [email protected] Tel: +32 23746314 Fax: +32 23747909Avenue de Fré 2671180 Brussels, Belgium
www.handary.com
Handary is an industrial leader in delivering combined rapid microbial diagnostics and natural protective solutions to effectively keeping food safer and fresher for longer.
More precisely, Handary is a pioneer and leader in supplying high-quality natural protective ingredients, including Natap™ | Natalac™ Natamycin, EpolylyTM ε-Polylysine
NisinA® | NisinZ™ Vegetal Nisin, Lysoch™ Lysozyme, ProteriaTM Antimicrobial cultures, Chitoly™ Fungi chitosan, and Antimix™ Antimicrobial blends, GuardoxTM stcartxe larutaN Amylax™ Maltogenic amylase , BefreshTM Fresh-keeper, and Shelfex™ Shelf-life extender.
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Days
log CFU/g
1 5 9 15 21 26 30 35012
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Days
Log CFU/g
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Fresh chicken breasts
Figure 1Control 0.5% Proteria TM DV
Cured hamFigure 2 shows the outgrowth of Listeria in a typical cured ham formulation. The addition of 0.7% of ProteriaTM DV is expected to reach 1 log outgrowth for at least 100 days .
Total
plate-
counts
Figure 1 shows the results of a study measuring the influence of ProteriaTM DV on the total plate count in chicken breast. The addition of 1.5% ProteriaTM DV resulted in a shelf life extension of over double the control.
Control 0.7% Proteria TM DV
Lister
ia
Figure 2
Freshcarefor Quality
TM
PROTERIA DVTM
Poduct formLabelingTarget use level
Off-white powder Vinegar0.5-2.0%
Key benefits
Listeria
NATURAL ANTI-LISTERIA INGREDIENT FOR(UN)CURED MEAT & POULTRY PRODUCTS
Foodborne pathogens include Listeria monocytogenes that cancause illness in a variety of meat and poultry products. Theheightened demands of consumers for better quality andimproved freshness of food products have given rise to thedevelopment and implementation of biological protectivecultures.
ProteriaTM AL is natural ferment produced by corn sugar andvinegar cultured with food cultures of Lactobacillus paracaseisubsp paracasei, Bacillus coegulans and Propionibacteriumfreudenreichii subsp shermanri, highly effective against a widerange of pathogens including Listeria monocytogenes in(un)cured meat such as hot dogs, smoked ham, turkey breast and roast beef.
05
Proteria™ ALCultured Corn Sugar-Vinegar
Antimicrobial Cultures
Listeria control: uncured turkey By using traditional antimicrobials is difficult to obtaincomplete control of Listeria in uncured turkey productsthrough an extended shelf life.
Figure 1 shows the effectiveness of ProteriaTM AL against Listeria monocytogenes in uncured turkey products for more than 90 days.
Listeria control: frankfurter Fingure 2 shows the effectiveness of ProteriaTM AL against Listeria monocytogenes in frankfurter sausages for more than 120 days.
0506
-03-
2014
Case: (Un)cured meat with Proteria™ AL
Days
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Listeria monocytogenes
Listeria monocytogenes
Figure 1
Figure 2
PROTERIA ALTM
Poduct formLabelingTarget use level
Brown liquid Cultured corn sugar, Vinegar 0.5-3.0%
HANDARY [email protected] Tel: +32 23746314 Fax: +32 23747909Avenue de Fré 2671180 Brussels, Belgium
www.handary.com
Handary is an industrial leader in delivering combined rapid microbial diagnostics and natural protective solutions to effectively keeping food safer and fresher for longer.
More precisely, Handary is a pioneer and leader in supplying high-quality natural protective ingredients, including Natap™ | Natalac™ Natamycin, EpolylyTM ε-Polylysine
NisinA® | NisinZ™ Vegetal Nisin, Lysoch™ Lysozyme, ProteriaTM Antimicrobial cultures, Chitoly™ Fungi chitosan, and Antimix™ Antimicrobial blends, GuardoxTM stcartxe larutaN Amylax™ Maltogenic amylase , BefreshTM Fresh-keeper, and Shelfex™ Shelf-life extender.
Freshcarefor Quality
TM
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Key benefits
MAXIMIZE OVERALL QUALITY AND STABILITY OF MEAT & POULTRY PRODUCTS, NATURALLY
ProteriaLactobacillus paracasei
subsp paracasei, Bacillus coegulans and Propionibacterium freudenreichii subsp shermanri.
05
Proteria™ CVFermented cane sugar - vinegar
Antimicrobial Cultures
Product stabilityDuring a product’s shelf life food items will lose stability,for example by changes in pH. The effect of stability losscan be seen by consumers by purge loss, color changes,color loss, lower quality and acidification.
Figure 1 shows the acidity level of cured ham which ismore stable with the addition of 1.5% ProteriaTM CV.
Microbial stabilityProteriaTM CV is blended with vinegar, which is a natural source of acetic acid, well known for its antimicrobial properties. The fermented sugar will reduce the water activity, which is an important hurdle for the reduction of spoilage bacteria.
Figure 2 shows the total plate count of cured ham with ProteriaTM CV. The data indicates that shelf life was considerably improved with the addition of ProteriaTM CV.
Figure 1
5,4
5,6
5,8
6,0
6,2
Control 1.5% ProteriaTM CV
Day 1 Day 60
0507
-03-
2014 HANDARY SA
[email protected] Tel: +32 23746314 Fax: +32 23747909Avenue de Fré 2671180 Brussels, Belgium
www.handary.com
Handary is an industrial leader in delivering combined rapid microbial diagnostics and natural protective solutions to effectively keeping food safer and fresher for longer.
More precisely, Handary is a pioneer and leader in supplying high-quality natural protective ingredients, including Natap™ | Natalac™ Natamycin, EpolylyTM ε-Polylysine
NisinA® | NisinZ™ Vegetal Nisin, Lysoch™ Lysozyme, ProteriaTM Antimicrobial cultures, Chitoly™ Fungi chitosan, and Antimix™ Antimicrobial blends, GuardoxTM stcartxe larutaN Amylax™ Maltogenic amylase , BefreshTM Fresh-keeper, and Shelfex™ Shelf-life extender.
NU CO IC LD OO F
OFLALAH
EUROPE
Case: Cured ham with Proteria™ CV
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Log C
FU/g
Days
Figure 2
4°C
Control 1.5% ProteriaTM CV
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pH stability
Aerobic plate count
PROTERIA CVTM
Poduct formLabelingTarget use level
Brown liquid Cultured cane sugar, Vinegar 0.5-3.0%
Key benefits
05
Food safety control
Natural shelf life extension
Consumer-friendly labelling
NATURAL POWERFUL SOLUTION FOR THE SAFETYAND SHELF LIFE EXTENSION OF RTE MEALS
Proteria™ S1Cultured sugar
Antimicrobial Cultures
Consumers want prepared food to be authentic, tasty and fresh, andare turning away from those containing unfamiliar or chemicaladditives. The greatest challenge for food companies is to fulfil thisdemand with natural ingredients, in order to prevent the microbial spoilage for a longer shelf life. This unique ingredient is a natural ferment - ProteriaTM S1, which allows food manufacturers to replace chemical preservatives with an all-natural solution or to extend the shelf life in their already natural products.
ProteriaTM S1 is a consumer-friendly powerful solution against a broad range of spoilage bacteria and pathogens, which can be labelled as “cultured sugar”. It is especially designed for food products with a pH 5-6, including refrigerated ready-to-eat meals, refrigerated soups, cooking sauces, and fillings, prolonging their shelf-life in a cost-effective and natural way.
Case: Prepared Meals with ProteriaTM S105
08-0
3-20
14
Prepared meals
To evaluate ProteriaTM S1 for its antimicrobial efficacy against several microorganisms, we conducted three separate trials in prepared meals enriched with 1.5% ProteriaTM S1. The prepared meal containing potatoes, spinach and chicken were inoculated with two pathogens (Listeria monocytogenes, Bacillus cereus), and a spoilage bacterium (Pseudomonas lundensis ).
As shown n figure the results indicates that the microbiological stability of the prepared meal products was considerably improved with the addition of ProteriaTM S1.
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FU/g
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1.5% ProteriaTM S1
15°C
4°CListeria monocytogenes
Bacillus cereus
7°C
0
Pseudomonas lundensis
Days
Control
0 7 14 21
Log C
FU/g
Log C
FU/g
Days
0 10 20 30 40 50 60
HANDARY [email protected] Tel: +32 23746314 Fax: +32 23747909Avenue de Fré 2671180 Brussels, Belgium
www.handary.com
Handary is an industrial leader in delivering combined rapid microbial diagnostics and natural protective solutions to effectively keeping food safer and fresher for longer.
More precisely, Handary is a pioneer and leader in supplying high-quality natural protective ingredients, including Natap™ | Natalac™ Natamycin, EpolylyTM ε-Polylysine
NisinA® | NisinZ™ Vegetal Nisin, Lysoch™ Lysozyme, ProteriaTM Antimicrobial cultures, Chitoly™ Fungi chitosan, and Antimix™ Antimicrobial blends, GuardoxTM stcartxe larutaN Amylax™ Maltogenic amylase , BefreshTM Fresh-keeper, and Shelfex™ Shelf-life extender.
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OFLALAH
Freshcarefor Quality
TM
PROTERIA S1TM
Poduct formLabelingTarget use level
Brown liquidCultured sugar0.5-2.0%
Key benefits
05
Protection against yeast and mold
Extended shelf life
Consumer-friendly labelling
CLEAN-LABEL SOLUTION AGAINST YEAST & MOLDS IN REFRIGERATED FOOD ITEMS
Proteria™ S2Cultured sugar blends
Antimicrobial Cultures
Today’s consumers are more and more focused on having natural ingredients instead of chemicals as main components of their food products, but simultaneosly to achieve the best results in food protection and shelf-life extension.
ProteriaTM S2 is a consumer-friendly powerful solution against yeast and mold which can be labelled as “cultured sugar”. This unique andpowerful ingredient has been especially designed to extend the shelf life offood products with a pH around 5, including refrigerated and acidified items, such as deli salads, spreads, sauces and dressings.
Case: Potato Salad with ProteriaTM S205
09-0
3-20
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Potata salad
To evaluate ProteriaTM S2 for its antimicrobial efficacy against several microorganisms, we conducted three separate trials in potata salad enriched with 1.25% ProteriaTM S1. The potato salad were inoculated with, 1) a yeast (Saccharomyces cerevisiae); 2) mold (Penicilium commune); 3) lactic acid bacterium (Lactobacillus plantarum). The results indicate that the product’s shelf life was considerably improved by the addition of 1.25% ProteriaTM S2 as shown on the right figure.
4°C
Days
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Saccharomyces cerevisiae
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Pencicillium commune
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Lactobacillus plantarum
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0 10 20 30 40 50 60 Days
1.25% ProteriaTM S2Control
4°C
4°C
log C
FU/g
log C
FU/g
log C
FU/g
HANDARY [email protected] Tel: +32 23746314 Fax: +32 23747909Avenue de Fré 2671180 Brussels, Belgium
www.handary.com
Handary is an industrial leader in delivering combined rapid microbial diagnostics and natural protective solutions to effectively keeping food safer and fresher for longer.
More precisely, Handary is a pioneer and leader in supplying high-quality natural protective ingredients, including Natap™ | Natalac™ Natamycin, EpolylyTM ε-PolylysineNisinA® | NisinZ™ Vegetal Nisin, Lysoch™ Lysozyme, ProteriaTM Antimicrobial cultures, Chitoly™ Fungi chitosan, and Antimix™ Antimicrobial blends, GuardoxTM stcartxe larutaN Amylax™ Maltogenic amylase , BefreshTM Fresh-keeper, and Shelfex™ Shelf-life extender.
NU CO C D O
OFLALAH
Freshcarefor Quality
TM
PROTERIA S1TM
Poduct formLabelingTarget use level
Brown liquidCultured sugar0.5-2.0%
Key benefits
05
Sodium reduction
Keep water activity and microbiological stability
Extended shelf life
Clean-label as ‘natural flavor’
NATURAL ANTIMICROBIAL FLAVOR FOR REDUCED-SODIUM MEAT & MEAL PRODUCTS
Proteria™ SRSodium replacer
Antimicrobial culture
Sodium chloride (salt) is used in most processed meatproducts for a variety of reasons, including enhancing flavorand providing microbial and textural stability. However, manyconsumers seek to reduce the levels of sodium in their diet,due to health risks.
ProteriaTM SR is a natural antimicrobial flavor produced by the fermentation of sugar with specifically selected foodcultures, that offers many of the functionalities of salt,mimicking meat flavor and managing the water activity, thekey to reducing the growth rate of microbial spoilage inreduced-sodium meat products such as frankfurters andsausages, seafood filets and RTE meats and meals.
0510
-03-
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Case: Reduce-salt Meats and Meals with Proteria™ SR
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Overall flavourintensity
Salty
Bitter
Overallaftertaste
Saltyaftertaste
Wet lookingedges
Overallaroma
intensity
Firmness onfirst bite
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Overall flavorintensity
Salty
Bitter
Overallaftertaste
Saltyaftertaste
Wet lookingedges
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intensity
Firmness onfirst bite
Color
Control 3% proteriaTM SR
Color
FrankfurtersFigure 2 shows that frankfurters added with ProteriaTM SR have an increased salt and flavor perception and a firmer texture.
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Color
Spice Meat flavour
Sour
Control 2% ProteriaTM SR
Control 3% ProteriaTM SR
Chicken rollsFigure 3 shows that chicken rolls added with ProteriaTM SR have an increased salt and flavor perception and a firmer texture.
Figure 2 Figure 3
Pasta sauceFigure 1 shows that pasta sauce reduced sodium content by 25% while added with 2% ProteriaTM SR, which gives a flavor boost to the pasta sauce.
Figure 1
HANDARY [email protected] Tel: +32 23746314 Fax: +32 23747909Avenue de Fré 2671180 Brussels, Belgium
www.handary.com
Handary is an industrial leader in delivering combined rapid microbial diagnostics and natural protective solutions to effectively keeping food safer and fresher for longer.
More precisely, Handary is a pioneer and leader in supplying high-quality natural protective ingredients, including Natap™ | Natalac™ Natamycin, EpolylyTM ε-Polylysine
NisinA® | NisinZ™ Vegetal Nisin, Lysoch™ Lysozyme, ProteriaTM Antimicrobial cultures, Chitoly™ Fungi chitosan, and Antimix™ Antimicrobial blends, GuardoxTM stcartxe larutaN Amylax™ Maltogenic amylase , BefreshTM Fresh-keeper, and Shelfex™ Shelf-life extender.
NU CO C D O
OFLALAH
Freshcarefor Quality
TM
Solutions
Solutions
Application
0501 0502 0503 0504 0505 0506 0507 0508 0509 0510 Proteria™ LA Proteria™CP Proteria™CS Proteria™CA Proteria™DV Proteria™AL Proteria™CV Proteria™S1 Proteria™S2 Proteria™SR
Color stabilization
Alicyclobacillusinhibition
Mold inhibition
Microbial stability Color
Stabilization
Microbial control
Listeria reduction Microbial Control
Listeria inhibition
Microbial reduction Taste & flavour
improvement
Microbial stability
Yeast & mold control
Sodium reduction Aw control
Bakery Pan bread
Sour dough
Buns and rolls
Tortillas
Sugar-rich breads
Pizza crust
Beverage Juice-based beverages
Culinary Cooking sauces
Deli salads
Dips
Dressings
Fillings
RTE meals and meal components
Refrigerated starch based products
Refrigerated soups
Spreads
Stuffing
Meat, poultry seafood
Fresh meat, poultry and seafood
Fresh, enhanced meat & poultry
Fresh sausages
Fresh enhance meat
Cooked meat
Bacon
Deli meats
Frankfurters
Hot dogs
Pressed ham
Roast beef
RTE meat
Sausages Seafood filets Smoked ham
Turkey breast
Handary S.A.
Avenue de Fré 267
1180 Brussels Belgium
Tél. +32 2 374 63 14
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www.handary.com
© HANDARY S.A. 2014
Fax. +32 2 374 78 09
NU CO IC LD OO F
O EF U
L R
A O
L PA E
H
Handary is an industrial leader in delivering combined rapid microbial diagnostics and natural protective solutions to effectively keeping food safer and fresher for longer.
More precisely, Handary is a pioneer and leader in supplying high-quality natural protective ingredients, including Natap™ | Natalac™ Natamycin, EpolylyTM ε-Polylysine
NisinA® | NisinZ™ Vegetal Nisin, Lysoch™ Lysozyme, ProteriaTM Antimicrobial cultures, Chitoly™ Fungi chitosan, Antimix™ Antimicrobial blends, Guardox Natural extractsTM
Amylax™ Maltogenic amylase , BefreshTM Fresh-keeper, and Shelfex™ Shelf-life extender.