Dry soup and gravy mixes

Definitions

Dry soup and gravy mixes, including bouillon cubes and consommés, are made by combining the different ingredients according to recipes, including meats, poultry, seafoods, vegetables, flours, starches and thickeners fats sugars, milk, eggs, and seasonings. For examples,  

Bouillon, broths, consommés, water- and cream-based soups, chowders, and bisques

 

Spoilage

Dry soup and gravy mixes are shelf stable. Their chemical and microbial stability depends on their pH and water activity, liquid concentrates or pastes may be prone to spoilage with xerophilic yeasts or molds. Besides, soups and broths with high fat content are also more prone to oxidation and off-flavour development.

 

Label-friendly shelf life extension solutions

Food items

Solutions

Dry soup and gravy mixes

Delay of oxidative rancidity,  discoloration and off-flavour development

Guardox™ OE Olive pulp extract

Growth control of yeasts or molds

Natap™ High-soluble natamycin

Antimix™ CE Antifungal blend

Proteria™ CA fermented cane sugar

Listeria control

ProteriaAL Cultured sugar and vinegar

Delay of oxidative and fungal spoilage

ShelfexNO Extender

NATURAL PROTECTIVE SOLUTIONS
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