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INDUSTRIAL
TYPES
ISSUES
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PRODUCTS
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Soft drinks can be spoiled by yeasts, molds and bacteria. Spoilage results in off-flavors, odors and sedimentation. Yeasts such as Saccharomyces, Zygosaccharomyces, Candida and Dekkera spp. are commonly associated with spoilage of such beverages.
Also, acidophilic bacteria such as Lactobacillus, Leuconostoc, Gluconobacter and Zymomonas spp., as well as molds belonging to Penicillium spp. and Aspergillus spp. pose a serious concern.
Mushria™ and Planteria® CF can effectively inhibit the Total Plate Count (TPC) in soft drinks. While Guardox™ BL can be used as antioxidant in such products.
|
Applications |
Benefits |
Brands |
Dosage |
Labeled as |
|
Soft drinks |
Delay of rancidity |
Guardox™ BL |
0.015 g/L |
Bamboo leaf extract |
|
TPC inhibition |
Plantéria® CF |
0.3 g/kg |
Citrus extract |
|
|
Mushria™ |
150-250mg/kg |
Mushroom extract |
Figure shows that the addition of 150 mg/kg Mushria™ can effectively inhibit Total Plate Count (TPC) in soft juice drinks.
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