Canned soup

Definitions

Canned soup is condensed soup that are made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. For examples,

Campbell’s Tomato, Cream of Mushroom and Chicken Noodle Soup

 

 

Spoilage

Thermophillic spoilage Bacillus may survive to cause flat sour spoilage in canned soup, Salmonellae spp., others such as Cl. perfringens and B. cereus may be significant depending on the final use of the soups or preparations. Besides, soups and broths with high fat content are also more prone to oxidation and off-flavour development.

 

Solutions

Food items

Solutions

Canned soup (pH<5)

Delay of oxidative rancidity,  discoloration and off-flavour development

Guardox™ OE Olive pulp extract

Growth control of gram-positive (incl. thermophillic spoilage Bacillus)

NisinZ™ Vegetal Nisin Z

Listeria control

ProteriaAL Cultured sugar and vinegar

Delay of oxidative and bacterial spoilage

ShelfexNO Extender

Canned soup (pH>5)

Delay of oxidative rancidity, discoloration and off-flavour development

Guardox™ OE Olive pulp extract

Microbial  inhibition

Antimix™ EV Antimicrobial blends

Listeria control

ProteriaAL Cultured sugar and vinegar

Delay of oxidative and bacterial spoilage

ShelfexER Extender

NATURAL PROTECTIVE SOLUTIONS
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