Products

Main functionalities

Recommended dosage (w/w)

Applicable  pH range

Processed temperature range

Bakery

Beverage

Culinary

Confectionery

Dairy

Oils & fats

Fruits & Vegetables

Meat, Poultry & Fish

Natap^® | Natalac^®| Natasan^® Natamycin

Anti-yeasts and molds

10-40 mg/kg

3-9

  ≤ 121 °C

Breads and rolls, Cookies, Dough products

Beer, Juice, Wine

Condiments

Cheese, Yogurt

Fresh fruits, Mushroom

Cooked cured meat, Dried meat products, Fermented meat

Epolyly^® ε-Polylysine

Anti-fungi & bacteria

 50-150 mg/kg

4-8

 ≤ 121 °C

Bakery

Culinary

Confectionery

Dairy

Fruits & Vegetables

Meat, Poultry & Fish

NisinA^® /  NisinZ^® Nisin

Inhibit Gram-positive bacteria

 50-250 mg/kg

2.5-6.5

 ≤ 121 °C

Pastries

Juices, Juice-based drinks

Canned meals, Condiments, RTE soups and broths, Liquid egg products

Cheese Cream, Fermented milk

Cooked meat,

Lyosch^® Lysozyme

Anti-bacteria

 2-80 mg/kg

4-8

  ≤ 70 °C

Beer, Wine

Cheese

Befresh™ Protective cultures

Anti-Clostridium, yeast and mould

 10-20 u/1000 kg

3.5-7.0

  ≤ 42 °C

Cheese, Pasteurized milk

Proteria^® Fermentates

Anti-fungi & bacteria

 3-25 g/kg

2-9

 ≤ 121 °C

Bakery

Beverage

Culinary

Raw and cooked meat, Fresh fish

PhageX^® Bacteriophage

Anti- Listeria, Salmonella, E. coli O157

 10-20 mg/kg

4-7

 ≤ 15 °C

Fresh poultry, Beef carcass, RTE meats.

Plantéria^® Plant extracts

Anti-fungi & bacteria

 1-2 g/kg

3-9

 ≤ 121 °C

Fruit juice concentrate, Water-based drinks

RTE soups and broths, Emulsified sauces, Salads

Cocoa-based spread

Fruit fillings for pastries

 Seafood products

Mushria™ Mushroom extracts

Anti-fungi & bacteria

 1-10 g/kg

3-9

 ≤ 140 °C

Soft drinks

Culinary

Post-harvest Fruits, Fresh (cut) fruits and vegetables

Meat, poultry and seafood

Chitoly™ Fungal chitosan

Coating

 1-10 g/kg

3-9

 ≤140 °C

Juice and juice drinks

Post-harvest Fruits, Fresh (cut) fruits and vegetables

Chitoly™ Fungal chitosan

Guardox™ Antioxidant extracts

Delay of oxidative rancidity

10-40 mg/kg

3-9

 ≤121 °C

Cookies, Bakery goods

Soft drinks, Wine

Dressings, Mayonnaise, RTE meals, Sauces

Milk

Butter, Edible oils, Margarines and spreads

Cooked (cured) meat, Sausage, Shrimp

White Fiber™ Moisture retention fibers

Moisture retention

20-40 g/kg

3-11

 ≤121 °C

Biscuits, Bun, Rolls, Cookies & Brownies, Pie Dough, Pizza Dough, Pita Bread

Frozen meals

Frozen meats

Antibraun™ Anti-browning extracts

Anti-browning

 50-150 mg/kg

4-8

 ≤121 °C

Fresh-cut fruits

 Shrimp

Fixolor™ Color stabilizers

Color stabilization

5-500 mg/kg

3-9

 ≤70 °C / ≤121 °C

Juice concentrate

Cured meat

Antimix™ Antimicrobial blends

Anti-fungi & bacteria

 0.3-10 g/kg

3-9

 ≤ 121 °C

Condiments, Culinary

Raw meat, Cooked (cured) meat and poultry

ShelfeX™ Shelf-life extenders

Prevent microbial and oxidative spoilage

50-2000 mg/kg

3-11

 ≤121 °C

RTE rice, Refrigerated cooked noodles

Beer, Juice, Wine

Sauces & Condiments

Cooked meat. Fresh sausage, Dry and semi-dry sausage, Fresh ground meats, Surimi

Antipack™ Active Antimicrobial packaging

Anti-mould

/ 

3-9

 ≤ 15 °C

Hard cheese 

 Dried sausage