CATALOG
Natural shelf life solutions
A General overview of Handary solutions
Mayonnaise
Mayonnaise is susceptible to oxidation resulting in quality deterioration. The growth of heterofermentative Lactobacillus results in visible spoilage, gas formation and in pH decrease. Yeasts may cause spoilage due to gas formation and the formation of brownish colonies on the surface of mayonnaise, which may appear as small oil droplets. Z. bailii can cause gassy spoilage (CO2 and alcohol) in such product.
 
Proteria® CA is a clean-label solution with inhibitory effect against Lactobacillus spp. and yeasts and effectively extend mayonnaise shelf-life. Guardox™ OE has proven effectiveness against oxidative off-flavor development at room temperature for over 120 days.
 

Handary Shelf-life Solutions for Mayonnaise

Applications

Benefits

Brands

Dosage

Labeled as

Mayonnaise

 

Delay of rancidity

Guardox™ OE

0.2-0.4 g/kg

Olive pulp extract

Maximized color and microbial stability

Proteria® CA

5-9 g/kg

Fermented cane sugar
 

 

NATURAL PROTECTIVE SOLUTIONS
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Proteria® CA - Color and microbial stabilizator for Mayonnaise
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Proteria® CA present the inhibitory effect against Lactobacillus spp. (as shown on Figure) and yeast. Compared to control, the growth of both microorganism is inhibited and shelf-life of mayonnaise is extended to more than 90 days.

 

 

Guardox™ OE - Rancidity delay for Mayonnaise
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