Dips, Dressings and sauces - Shelf life - Handary

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