Fixolor™ PK

Vinegar and flavoring blends

Model NO.: 12302
  • 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.

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.

Key benefits

 Boost pink color

 Inhibit Clostridium and Listeria

Extend shelf life

Clean-label

Purity

Vinegar (w/w)

70-80%

Natural flavorings (w/w)

10-20%

Sodium chloride (w/w)

4-8%

Moisture (w/w)

≤3%

Loss on drying (w/w)

 ≤10%

Heavy metals

Total heavy metal(mg/kg)   

≤5

Microbiological specification

Total plate count (/g)

≤100

Packaging

Fixolor™ PK is available in 500gr or 5kg/barrel.

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.

Allergens

Components

Y/N

Peanut or its derivatives

N

Tree Nuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts or their derivatives

N

Sesame or its derivatives

N

Eggs or its derivatives

N

Fish or its derivatives

N

Crustaceans and shellfish or their derivative

N

Soy or its derivatives

N

Wheat, triticale or their derivatives

N

Mustard or its derivatives

N

Milk or its derivatives (e.g. Lactose)

N

Sulphites

N

Applications

Diagnosis

Dosage

Cured meat

Bologna, Frankfurters, Polish Sausage

Boost pink color and inhibit Clostridium and Listeria

0.25-0.5g/kg

Hams, Bacon (Precooked), Cured Poultry, Pastrami, Corned Beef

0.25-0.4g/kg

 

*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.

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