| PURAC® FCC 88 | Corbion | PURAC® FCC 88 is the natural L-Lactic acid, which is produced by fermentation from sugar. It has a mild acid taste and is widely used as an acidulant in the food industry. PURAC’s primary functions are to preserve and flavor foods. | |
| PURASAL® HiPure P | Corbion | PURASAL® HiPure P is the potassium salt of natural L-Lactic acid, which is produced by fermentation from sugar. It has no taste impact on the end product, antimicrobial properties and is neutral by pH. PURASAL® HiPure P is a clear liquid solution. Potassi...view more PURASAL® HiPure P is the potassium salt of natural L-Lactic acid, which is produced by fermentation from sugar. It has no taste impact on the end product, antimicrobial properties and is neutral by pH. PURASAL® HiPure P is a clear liquid solution. Potassium-L-lactate is soluble in water . PURASAL® HiPure P is the ultra pure food grade potassium-L-lactate with excellent organoleptic properties. PURASAL® HiPure P and Opti.Form®, the optimum formulation of the potassium salt of natural L (+)-lactic acid and sodium diacetate, are widely used in the meat and poultry industry for extending shelf life and ensuring food safety (e.g. Listeria monocytogenes). view less | |
| Lisozina™ DC | Dal Cin Gildo Spa | Lisozina™ DC is an enzymatic preparation with antibacterial properties against gram (+) bacteria such as Pediococcus, Lactobacillus, etc. Lisozina™ DC is a “biological” way to contain the lactic acid bacteria and to face the problem of stuck fermentations...view more Lisozina™ DC is an enzymatic preparation with antibacterial properties against gram (+) bacteria such as Pediococcus, Lactobacillus, etc. Lisozina™ DC is a “biological” way to contain the lactic acid bacteria and to face the problem of stuck fermentations and observed increases in volatile acidity which delays the usage of SO2. view less | |
| Opti.Form® PD 4 Ultra | Corbion | Opti.Form PD 4 Ultra is a flavor and odor improved formulation based on potassium lactate, the potassium salt of natural L-Lactic acid, which is produced by fermentation of sugar. It has good antimicrobial properties. Opti.Form PD 4 Ultra is a formulation...view more Opti.Form PD 4 Ultra is a flavor and odor improved formulation based on potassium lactate, the potassium salt of natural L-Lactic acid, which is produced by fermentation of sugar. It has good antimicrobial properties. Opti.Form PD 4 Ultra is a formulation of L-potassium lactate and food grade sodium di-acetate. view less | |
| PURASAL® Powder S | Corbion | PURASAL® Powder S is the solid sodium salt of natural L-Lactic acid, which is produced by fermentation from sugar. It consists of 100% sodium lactate in powder form. In both fresh and cooked meat products, PURASAL® Powder S improves the overall quality ...view more PURASAL® Powder S is the solid sodium salt of natural L-Lactic acid, which is produced by fermentation from sugar. It consists of 100% sodium lactate in powder form. In both fresh and cooked meat products, PURASAL® Powder S improves the overall quality of the meat by enhancing tenderness and juiciness and extending shelf life. It is ideal for applications in which powders are preferred. view less | |
| PURASAL® S | Corbion | PURASAL® S is the sodium salt of natural L-Lactic acid, produced by fermentation of sugar. It has a mild saline taste, antimicrobial properties and is neutral by pH. PURASAL® S is a clear liquid solution. In both fresh and cooked meat products, PURASAL® ...view more PURASAL® S is the sodium salt of natural L-Lactic acid, produced by fermentation of sugar. It has a mild saline taste, antimicrobial properties and is neutral by pH. PURASAL® S is a clear liquid solution. In both fresh and cooked meat products, PURASAL® improves the overall quality of the meat by enhancing tenderness and juiciness. Its ideal use is for shelf life extension and purge control. view less | |
| Opti.Form® Ace P13 | Corbion | Opti.Form® Ace P13 consists of potassium lactate, the potassium salt of natural L-Lactic acid, which is produced by fermentation of sugar and sodium diacetate. Opti.Form® Ace P13 can replace Opti.Form® PD4 in a wide variety of low to medium moisture cured...view more Opti.Form® Ace P13 consists of potassium lactate, the potassium salt of natural L-Lactic acid, which is produced by fermentation of sugar and sodium diacetate. Opti.Form® Ace P13 can replace Opti.Form® PD4 in a wide variety of low to medium moisture cured RTE meat items, including hot dogs, bologna and ham. Opti.Form® Ace P13 does contribute a slightly higher (though minimal) level of sodium to your finished product. view less | |
| PURASAL® HiPure P Plus | Corbion | PURASAL® HiPure P Plus is the potassium salt of natural L-lactic acid, produced via sugar fermentation, with an improved flavor profile. It has no taste impact on the end product, antimicrobial properties and a neutral pH. PURASAL® HiPure P Plus is a cle...view more PURASAL® HiPure P Plus is the potassium salt of natural L-lactic acid, produced via sugar fermentation, with an improved flavor profile. It has no taste impact on the end product, antimicrobial properties and a neutral pH. PURASAL® HiPure P Plus is a clear liquid solution. It is widely used in the meat and poultry industry for extending shelf life, ensuring food safety (e.g. Listeria monocytogenes), and reducing salt. view less | |
| SuperDisacidante DC | Dal Cin Gildo Spa | SuperDisacidante DC is a white crystalline powder used as a high and harmonic deacidifcaiton power for wines. Deacidification is the process of reducing titratable acidity in grape juice, must or wine. The biological process of deacidification in wine is ...view more SuperDisacidante DC is a white crystalline powder used as a high and harmonic deacidifcaiton power for wines. Deacidification is the process of reducing titratable acidity in grape juice, must or wine. The biological process of deacidification in wine is a malolactic fermentation, in which malic acid is converted to lactic acid and also softens the mouth feel of the acid. Physicochemical deacidification involves either acid precipitation or column ion exchange. The deacidification agents precipitate some tartaric acid in the form of insoluble salts. view less | |
| Superattivante DC | Dal Cin Gildo Spa | Superattivante DC is ideal for use in must deficient in nutritional factors (FAN<80-100 mg/I N) as a result of excessive clarification. Also in must where micro-biological contamination is high, where overripe grapes are used, etc. In these cases, use of ...view more Superattivante DC is ideal for use in must deficient in nutritional factors (FAN<80-100 mg/I N) as a result of excessive clarification. Also in must where micro-biological contamination is high, where overripe grapes are used, etc. In these cases, use of Superattivante DC supplies the yeast with nutrients necessary for fermentation, without favoring the development of the lactic acid bacteria which are present. Optimal results are obtained when restarting fermentation, especially if its use is preceded by detoxification of the must with Polimersei DC or Lisem DC. view less | |
| MaloStar Cream | Erbslöh Geisenheim AG | MaloStar Cream is a ternary mixture of extremely robust bacteria selections to produce harmonious, but also full-bodied, creamy wines with classical MLF character. Thus MLF onset and the fully completed conversion of malic acid to lactic acid perform succ...view more MaloStar Cream is a ternary mixture of extremely robust bacteria selections to produce harmonious, but also full-bodied, creamy wines with classical MLF character. Thus MLF onset and the fully completed conversion of malic acid to lactic acid perform successfully even under difficult conditions. High alcohol resistance, good pH tolerance and strong predominance, even at low temperatures, are characteristic for MaloStar Cream. A special cultivation method and activation of the starter culture according to a patented process prevent a possible formation of volatile acid from glucose caused by pantothenic acid deficiency. It's Oenological properties: secure MLF of white and red wines, bacteria prevail well against wild microorganisms, rapid, uninterrupted malo-lactic conversion, quick increase of cell numbers, robust character of all strains of the ternary mixture, high alcohol tolerance, good pH tolerance, strong ability to dominate at low temperatures, promotes creaminess, structure, volume and pleasant lactic and buttery notes and also suitable for simultaneous inoculation. view less | |
| Opti.Form® PD Plus | Corbion | Opti.Form® PD Plus is based on potassium lactate, the potassium salt of natural L-Lactic acid, which is produced by fermentation of sugar. The product is highly concentrated. It has a mildly saline taste and good antimicrobial properties. Opti.Form® PD Pl...view more Opti.Form® PD Plus is based on potassium lactate, the potassium salt of natural L-Lactic acid, which is produced by fermentation of sugar. The product is highly concentrated. It has a mildly saline taste and good antimicrobial properties. Opti.Form® PD Plus is a formulation of L-potassium lactate and food grade sodium di-acetate. Opti.Form® Plus is part of a new generation of high- concentration potassium lactate and potassium lactate/diacetate blends. Through new processing technologies, Purac is able to produce potassium lactate and its Opti.Form blend with the highest assay available in the market. This patented technology also results in the cleanest flavor profile for potassium lactates on the market today. No flavor enhancers are added. view less | |
| Opti.Form® SD 4 | Corbion | Opti.Form® SD 4 is based on sodium lactate, the sodium salt of natural L-Lactic acid, which is produced by fermentation of sugar. It has a mildly saline taste, good antimicrobial properties, and neutral pH. Opti.Form® SD 4 is a formulation of L-sodium lac...view more Opti.Form® SD 4 is based on sodium lactate, the sodium salt of natural L-Lactic acid, which is produced by fermentation of sugar. It has a mildly saline taste, good antimicrobial properties, and neutral pH. Opti.Form® SD 4 is a formulation of L-sodium lactate and food-grade sodium di-acetate. Opti.Form® ingredients are most often used in cured and uncured cooked meat products, such as frankfurters, hams and smoked sausages. Opti.Form® can also be used in fresh meat products in certain countries, depending upon local regulations. In fresh meats, Opti.Form® will inhibit the growth of both spoilage and pathogenic microorganisms and may provide additional benefits of enhancing and increasing fresh meat color. view less | |
| Opti.Form® Ace P40 | Corbion | Opti.Form® Ace P40 belongs to Purac’s Opti.Form line of products which are the gold standard in Listeria control. Opti.Form® Ace P40 is a liquid blend of potassium acetate and potassium lactate, avoiding all sodium contribution to your finished product. O...view more Opti.Form® Ace P40 belongs to Purac’s Opti.Form line of products which are the gold standard in Listeria control. Opti.Form® Ace P40 is a liquid blend of potassium acetate and potassium lactate, avoiding all sodium contribution to your finished product. Opti.Form® Ace P40 enables you to increase your existing levels of safety or reducing cost of safety ingredients up to ±50%. Opti.Form® Ace P40 is recommended for use in a variety of cured and uncured RTE meat products. Due to its mild flavor and ability to be used at higher levels it should be your product of choice for uncured items and those in which extra protection is needed. view less | |
| Opti.Form® Powder Ace S61 | Corbion | Opti.Form® Powder Ace S61 is a powder blend of sodium lactate, sodium acetate and sodium diacetate. With its highly effective combination of antimicrobials, you are able to save cost up to ±50% while experiencing the advantages of a powder formulation. ...view more Opti.Form® Powder Ace S61 is a powder blend of sodium lactate, sodium acetate and sodium diacetate. With its highly effective combination of antimicrobials, you are able to save cost up to ±50% while experiencing the advantages of a powder formulation. Opti.Form® Powder Ace S61 can be used to an addition level of 0.65%. Above that, the level of sodium diacetate will exceed the regulatory use level of 0.25%. Opti.Form® Powder Ace S 61 is recommended for use in cured and uncured RTE meat items in which a powdered product will provide a benefit. Addition level is lower than liquid equivalents, ranging from 0.4- 0.65%. view less | |
| Opti.Form® Pro P24 | Corbion | Opti.Form® Pro P24 is the first generation of antimicrobial blends developed to contain sodium propionate. This blend of potassium acetate and sodium propionate allows you to match existing safety levels of your products while reducing cost up to ±75%. Pr...view more Opti.Form® Pro P24 is the first generation of antimicrobial blends developed to contain sodium propionate. This blend of potassium acetate and sodium propionate allows you to match existing safety levels of your products while reducing cost up to ±75%. Propionate and acetate are highly effective inhibitors of Listeria growth. Opti.Form® Pro P24 enables you to achieve or exceed existing safety levels over 120 days. Opti.Form® Pro P24 can be used in both cured and uncured RTE meat items with a full flavor profile. Sodium propionate can contribute a sweet or musky flavor so seasoning blends may need to be adjusted. Opti.Form® Pro P24 at 0.8-1.5% can replace traditional lactate/diacetate inhibitors, resulting in decreased level of solids contributed to the meat formulation. view less | |
| MaloStar Fruit | Erbslöh Geisenheim AG | MaloStar Fruit is an Oenological, citrate-negative bacterial culture of the second generation for a diacetyl and acetate reduced vinification of fruit-pronounced wines. The further developed strain Oenococcus oeni CN2 shows an improved nutrient uptake, resulting in a more rapid growth and thus a higher propagation rate and a quicker degradation of malate. The activation process, patented by Erbslöh, is conducted in a way to avoid pantothenic acid lack. It promotes the quick start of malo-lactic fermentation (MLF). MaloStar Fruit enables to conduct malo-lactic fermentation (MLF) in wines which undergo vinification with the aim to obtain fruit pronounced wines by preservation of the natural citric acid of the grape. This further developed citrate-negative selection preserves the potential of additional aroma components which are lost in the course of spontaneous MLF and MLF with conventional starter cultures. In sensory evaluation the acid...view more MaloStar Fruit is an Oenological, citrate-negative bacterial culture of the second generation for a diacetyl and acetate reduced vinification of fruit-pronounced wines. The further developed strain Oenococcus oeni CN2 shows an improved nutrient uptake, resulting in a more rapid growth and thus a higher propagation rate and a quicker degradation of malate. The activation process, patented by Erbslöh, is conducted in a way to avoid pantothenic acid lack. It promotes the quick start of malo-lactic fermentation (MLF). MaloStar Fruit enables to conduct malo-lactic fermentation (MLF) in wines which undergo vinification with the aim to obtain fruit pronounced wines by preservation of the natural citric acid of the grape. This further developed citrate-negative selection preserves the potential of additional aroma components which are lost in the course of spontaneous MLF and MLF with conventional starter cultures. In sensory evaluation the acid provides the wine with structure and freshness, the most important flavor components are well balanced. view less |
