Applications |
Benefits |
Brands |
Dosage |
Labeled as |
Ham |
Maximized microbial stability |
Proteria® CV |
10-30 g/kg |
Fermented sugar, vinegar |
Anti-Listeria |
Proteria® AL |
14 g/kg |
Fermented sugar, vinegar |
|
Increased color and microbial stability |
Fixolor® PK |
0.25-0.5 g/kg |
Vinegar, (Chard, acerola) extracts |
|
Delay of rancidity |
Guardox™ BL |
0.3 g/kg |
Bamboo leaf extract |
|
Moisture retention |
White Fiber™ |
2.5-5 g/kg |
Citrus fiber |
Bologna ham was added with 0.2 g/kg Guardox™ , the result as figure shows the level of oxidation was lower than A1 sin ce day 1.
Figure shows the addition of 1.5% Proteria® CV decreased the total plate count (TPC) of cured ham.