CATALOG
Natural shelf life solutions
A General overview of Handary solutions
Hot dogs
During cooking, hot dogs usually shrink which is also known as cooking loss. During heating, many food components are melted and dragged out of the food product. The stability of hot dogs is compromised by microbial growth, lipid oxidation, and cooking loss.
 
White Fiber™ improves the binding of emulsions in hot dogs. Natap® and Proteria® CV are effective in inhibiting the growth of yeasts, molds and spoilage bacteria. Proteria® AL can inhibit the growth of Listeria monocytogenes. While Guardox™ OE is effective in delaying the oxidative rancidity.

 
Handary Shelf-life Solutions for Hot dogs

Applications

Benefits

Brands

Dosage

Labeled as

Hot dogs

Growth control of yeasts & molds

Natap®

1 mg/dm2

Natamycin

Maximized microbial stability

Proteria® CV

10-30 g/kg

Fermented sugar, vinegar

Anti-Listeria

Proteria® AL

14 g/kg

Fermented sugar, vinegar

Delay of rancidity

Guardox™ OE

0.2-0.4 g/kg

Olive pulp extract

Moisture retention

White Fiber™

2.5-5 g/kg

Citrus fiber

 
NATURAL PROTECTIVE SOLUTIONS
SELECT THE PRODUCT TO FIND OUT MORE
White Fiber™ - Moisture retention for Hot dogs
Guardox™ OE - Rancidity delay for Hot dogs
Proteria® AL - Anti-Listeria for Hot dogs
Proteria® CV - Microbial stabilition for Hot dogs
Natap® - Yeasts & molds inhibitor for Hot dogs
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