CATALOG
Natural shelf life solutions
A General overview of Handary solutions
Dips, Dressings and sauces
Clean and taste supreme lead the top consuming trends of culinary products. However, manufacturers face not only the risk of oxidation and the associated off-flavors but also the growth of various spoilage and/or pathogen microorganisms. Controlling pH and using antimicrobial in dips, dressings and sauces is the key hurdle to extend shelf-life stability and preventing microbial spoilage.
 
Our solutions for Dips, Dressings, and Sauces include Antimix® CC against yeasts and LAB, NisinA® or NisinZ® to control Gram+ pathogenic and spoilage bacteria, and Proteria® CA to prevent microbial spoilage and maximize the color of dips, dressings and sauces.
 
Handary Shelf-life Solutions for Dips, Dressings and sauces

Applications

Benefits

Brands

Dosage

Labeled as

Dips, Dressings and sauces

TPC inhibition

Antimix® CC

0.5-2 g/kg

Cultured sugar, citrus extract

Growth control of Gram+ bacteria

NisinA® / NisinZ®

50-200 mg/kg

Nisin

Maximized color and microbial stability

Proteria® CA

3- 9 g/kg

Fermented cane sugar

 
NATURAL PROTECTIVE SOLUTIONS
SELECT THE PRODUCT TO FIND OUT MORE
NisinZ® - Gram + inhibitor for Dips, Dressings and sauces
Proteria® CA - Color and microbial stabilization for Dips, Dressings and sauces

Figure shows that 0.5% Proteria® CA inhibits L. fructivorans for 100 days stored at 30°C in model systems containing 230 g/kg oil.
   

NisinA® - Gram + inhibitor for Dips, Dressings and sauces
Antimix® CC - TPC inhibitor for Dips, Dressings and sauces
DOWNLOAD