Antimix™ NS

TBP Inhibitor

Model NO.: 12102
  • Introduction
  • Features
  • Applications
  • Regulations

Shelf life is an extremely important factor in the fresh meat and poultry industry. Spoilage can be caused by a range of bacteria including lactic acid bacteria, Pseudomonas, Aeromonas and Enterobacter, and food safety can be caused by a wide range of microbial contaminants including Salmonella, pathogenic forms of Escherichia coli, Campylobacter and Shigella, of which consumers are becoming increasingly aware.  Besides, while color is not necessarily an indication of overall quality, consumers tend to select fresh meat products with their eyes and so perceive colour to be directly linked to a product’s state. Discoloration can occur due to the formation of metmyoglobin from myoglobin, which creates a harmless, yet unappealing, brown color.

 

Antimix® NS is natural antimicrobial blends formulated by nisin and lactate, providing several barriers to prevent the outgrowth of bacteria and stabilizes the red color of fresh meat products for several days by influencing the myoglobin / metmyoglobin reaction, which performs especially well in modified atmosphere packaging (MAP).

Cooked meat, poultry, beef and fish

The recommended labeling of Antimix™ NS is Nisin (E234) and sodium lactate (E325), always be sure to check the current legal situation with the appropriate local authorities or contact Handary.

PRODUCT RANGE
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