CATALOG
Natural shelf life solutions
A General overview of Handary solutions
Salami
Unsuitable storage conditions, such as high humidity and temperature, can affect the surface stability of salami, leading to the growth of molds. Besides, the shelf-life of such products may be limited by the growth of L. monocytogenes, rancidity and/or moisture loss. 
 
Natap® is efficient in the suppression of mold growth on salami. Antipack® is a biodegradable active antifungal film that gradually releases fermented sugar activities from polylactic acid and fungal chitosan film onto the surface of solid foods such as dried sausages along with the shelf-life. Proteria® AL is effective against Listeria monocytogenes. Guardox™ OE is a cost effective solution against deterioration and lipid peroxidation in salami.  While White Fiber™ can prevent moisture loss and drip loss in such products. 
 
Handary Shelf-life Solutions for Salami

Applications

Benefits

Brands

Dosage

Labeled as

Salami

 

 

 

Prevention against mold

Antipack®

10 cm2 /kg

/

Prevention against mold

Natap®

1 mg/dm2

Natamycin

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™

2.5-10 g/kg

Citrus fiber

 

 

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