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Fixolor™ PK
Vinegar and flavoring blends
- Introduction
- Features
- Applications
- Regulations
The first impression consumers have of any food is its color and thus color is of utmost importance. For examples, fresh and cured meat color both depend on myoglobin.
Fixolor™ PK is the formulation of acerola, spinach, chard and vinegar powder as natural alternative to nitrates / nitrites for boosting pink color and inhibiting Clostridium in cured meat items.
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Description |
Fixolor™ PK is a blend of vinegar and natural flavorings used as natural pink color booster and clostridium and listeria inhibitor for shelf life extension of cured meats. |
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Key benefits |
■ Boost pink color ■ Inhibit Clostridium and Listeria ■ Extend shelf life ■ Clean-label |
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Purity |
Vinegar (w/w) |
70-80% |
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Natural flavorings (w/w) |
10-20% |
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Sodium chloride (w/w) |
4-8% |
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Moisture (w/w) |
≤3% |
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Loss on drying (w/w) |
≤10% |
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Heavy metals |
Total heavy metal(mg/kg) |
≤5 |
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Microbiological specification |
Total plate count (/g) |
≤100 |
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Packaging |
Fixolor™ PK is available in 500gr or 5kg/barrel. |
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Storage conditions |
24 months, store unopened below 20°C in dry conditions, away from direct sunlight and odorous products. When opened, store at approx. 20°C in original container. |
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Allergens |
Components |
Y/N |
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Peanut or its derivatives |
N |
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Tree Nuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts or their derivatives |
N |
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Sesame or its derivatives |
N |
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Eggs or its derivatives |
N |
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Fish or its derivatives |
N |
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Crustaceans and shellfish or their derivative |
N |
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Soy or its derivatives |
N |
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Wheat, triticale or their derivatives |
N |
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Mustard or its derivatives |
N |
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Milk or its derivatives (e.g. Lactose) |
N |
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Sulphites |
N |
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Applications |
Diagnosis |
Dosage |
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Cured meat |
Bologna, Frankfurters, Polish Sausage |
Boost pink color and inhibit Clostridium and Listeria |
0.25-0.5g/kg |
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Hams, Bacon (Precooked), Cured Poultry, Pastrami, Corned Beef |
0.25-0.4g/kg |
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*Direction for use
1. Prepare a slurry: Fixolor™ PK - 4g + Water (pre-warmed 37°C) - 45g
2. Incubate for 9-12 hours at 25 °C.
3. Add the slurry (50 g) to 1 kg of meat/ sausage (instead of curing salt).
4. Add 1.6 – 2.0% of salt (NOT curing salt) to the meat/sausage in order to replace the salt of the curing salt.
5. Prepare meat/sausage as usual.
6. The color of the meat/sausage will be as pink as with the curing salt.
Fixolor™ PK is used as natural flavoring, the ingredients are approved as GRAS by FDA, USA.
