Antimicrobial Natural Solutions
ANTIMICROBIALS
ANTIFILM™ TX CONCENTRATE
Descriptions
ANTIFILM™ TX CONCENTRATE is food-grade anti-biofilm cocktail concentrate, which is highly efficient to kill all pathogens used to clean the food equipment.
KEY BENEFITS
● Powerfully kills the pathogens by eradicating the protective biofilm matrix
● Reduces the risk of equipment and surface contamination
● Organic food-grade antimicrobial
Application AREAS
Food equipment.
Regulations
The active ingredients of ANTIFILM™ TX CONCENTRATE are Polylysine and Lysozyme, which have been approved as food antimicrobial in USA. The regulations governing the use ANTIFILM™ TX
CONCENTRATE vary considerably in the countries in which it is currently approved.
It is recommended to use it after ensuring compliance with your local regulations.
BIOFILM
A biofilm is a source of constant contamination created by an accumulation of bacteria which develops a protective matrix made of organic polymers, polysaccharides, proteins, DNA, lipids, etc.
Biofilms have a protective matrix which protects bacteria itself, making them more resistant to traditional cleaning and disinfection agents. Microorganisms such as Listeria
monocytogenes, Bacillus cereus, Salmonella spp., Campylobacter spp., Pseudomonas spp. and Leuconostoc spp. can be found into a biofilm.
ANTIFILM™ TX CONCENTRATE is a unique formula from food-grade antimicrobials, which can powerfully remove the biofilm of these microorganisms and prevents contamination from food
facilities.
ANTIBAC™TX
Description
ANTIBAC™TX is a natural antimicrobial blend formulated by cultured dextrose and citrus extracts, which is effective against Total Plate Count (TPC) and yeasts in
culinary products.
KEY BENEFITS
● Growth inhibition of Total Plate Count (TPC) & Yeasts Count
● Shelf life extension
● Natural, Clean-label
APPLICATION AREAS
Culinary (e.g. Dips, Marinades, Sauces, Salad dressings)
REGULATIONS
ANTIBAC™TX is labelled as citrus extract and cultured dextrose, approved as GRAS antimicrobial by FDA, USA. The regulations governing the use of ANTIBAC™TX vary considerably in the
countries in which it is currently approved.
CULINARY
Conventional ways used for the preservation, such as acetic acid provide strong acidity, but compromising on taste. ANTIBAC™TX can be used to increase the microbial stability and
enhance flavor for a longer shelf-life of culinary products.
HOLLANDAIS SAUCE
0.1-0.2% dosage of ANTIBAC™TX added directly to the recipe of Hollandaise sauce showed significant reduction in yeasts and total plate counts for up to 2 weeks as compared to
control.
PLANT BASED EGG
0.5% of ANTIBAC™TX was able to reduce the amount of Enterobacteriaceae in plant based egg substitutes.
*The following examples are for the purpose of reference, the application range of our products may have wider possibilities.*
ANTIFILM™ TZ
DESCRIPTIONS
ANTIFILM™ TZ is super powerful food-grade anti-biofilm cocktail which effectively kills the pathogens used to clean the food equipment.
KEY BENEFITS
● Powerfully kills the pathogens by eradicating the protective biofilm matrix
● Reduces the risk of equipment and surface contamination
● Organic food-grade antimicrobial
APPLICATIONS AREAS
Food equipments.
REGULATIONS
The main active ingredients of ANTIFILM™ TZ are Polylysine and Lysozyme, which have been approved as food antimicrobial in USA. The regulations governing the use ANTIFILM™
TZ vary considerably in the countries in which it is currently approved.
BIOFILM
A biofilm is a source of constant contamination created by an accumulation of bacteria which develops a protective matrix made of organic polymers, polysaccharides, proteins, DNA, lipids, etc.
Biofilms have a protective matrix which protects bacteria itself, making them more resistant to traditional cleaning and disinfection agents.
Microorganisms such as Listeria monocytogenes, Bacillus cereus, Salmonella spp., Campylobacter spp., Pseudomonas spp.
and Leuconostoc spp. can be found into a biofilm.
ANTIFILM™ TZ is a unique formula from food-grade antimicrobials, which can powerfully remove the biofilm of these microorganisms and prevents contamination from food facilities.
It is recommended to use it after ensuring compliance with your local regulations.
NATAMYCIN (POWDER)
NATAPURE™ NATURAL CONCENTRATE
DESCRIPTION
NATAPURE™ Natamycin is a naturally occurring antifungal agent produced during fermentation by the bacterium “Streptomyces natalensis”. It is recrystallized to achieve the optimal solubility to
effectively eliminate the risk of Yeasts and Molds in foods and beverages.
KEY BENEFITS
• Growth control of yeasts and molds
• Improved safety by reducing mycotoxin production (e.g. aflatoxin)
• Shelf life extension
• Natural, Friendly label
APPLICATION AREAS
Bakery (e.g. Bread, Biscuit, Cakes, Tortillas), Beverage (e.g. Soft drinks, Specialty beers), Culinary (e.g. Dressings, Pickled products), Dairy (e.g. Dairy dessert and
drinks), Meat (e.g. Meat curing, Fermentation of dry sausages).
REGULATIONS
Natamycin under Natap® brand, an approved global food preservative, is deemed safe by the WHO, EFSA, and FDA. In the European regulation on food additives, it is recognized as a preservative
(E235) for surface treatment of cheeses and cured sausages. Labeling requirements vary, with E numbers in Europe and alternative names such as Natamycin or Pimaricin in other regions. It is
recommended to use it after ensuring compliance with your local regulations.
It is recommended to use it after ensuring compliance with your local regulations.
DRIED SAUSAGE
5 µg/cm2 of NATAPURE™ has shown effects against molds growth on dried sausages.
The following example is for the purpose of reference, the application range of our products may have wider possibilities*
NATAXAC™ DEXTROSE NATAMYCIN
DESCRIPTION
NATAXAC™ Natamycin is a naturally occurring anti-fungal agent produced during fermentation by the bacterium “Streptomyces natalensis” and blended with dextrose. It is used to effectively
extend the shelf life by improving texture and inhibiting yeasts and molds in bakery, beverage, dairy products.
KEY BENEFITS
● Growth control of yeasts and molds
● Improved food texture and coloring
● Shelf life extension
● Natural, Friendly label
APPLICATION AREAS
Bakery (e.g. Bread, Biscuit, Cakes, Tortillas), Beverage (e.g. Soft drinks, Specialty beers), Culinary (e.g. Dressings, Pickled products), Dairy (e.g. Dairy dessert and
drinks).
REGULATIONS
Natamycin is approved as food preservative and dextrose is approved as a sugar source around the world. The regulations governing the use of NATAXAC™ vary considerably in the countries in which
it is currently approved.
It is recommended to use it after ensuring compliance with your local regulations.
NATAXAC™ is a formulation of natamycin with dextrose as a carrier, natamycin is well-known for its antifungal properties, while dextrose is used to enhance the coloring and improve food quality
and texture, making it suitable to extend the shelf life of specific foods and beverages.
BREAD
2 μg/cm2 of NATAXAC™ has been effective to control Mold growth on bread.
MUFFIN
8g/L of NATAXAC™ , was able to avoid Mold growth in Muffin for 70 days at 25°C.
The following example is for the purpose of reference, the application range of our products may have wider possibilities*
NATASALT™ SODIUM SALT NATAMYCIN
DESCRIPTION
NATASALT™ Natamycin is a naturally occurring anti-fungal agent produced during fermentation by the bacterium “Streptomyces natalensis” and blended with sodium chloride. It is used to effectively
eliminate the risk of Yeasts and Molds in dairy and meat products.
KEY BENEFITS
● Growth inhibition of Yeasts and Molds
● Reduced mycotoxin production such as aflatoxin
● Shelf life extension
● Natural, Friendly labelling
APPLICATION AREAS
Culinary (e.g. Dressings, Pickled products, Salad dressing); Dairy (e.g. Cheese, Dairy dessert and drinks, Sour cream, Yogurt); Meat (e.g. Dried sausages, Processed meat and fish products).
REGULATIONS
Natamycin under NATASALT™ brand is a food preservative that is approved and used in more than 50 countries around the world. The WHO, EFSA and FDA have evaluated Natamycin thoroughly and all
list it as safe for human consumption.
It is recommended to use it after ensuring compliance with your local regulations.
Spoilage of many food products is usually caused by Yeasts and Molds. NATASALT™ is a product which helps in preventing fungal growth in them.
MARINA SAUCE
The addition of NATASALT™ in marina sauce, has been effective in inhibiting the growth of Zygosacchromyces bailli in the long-term.
DRIED SAUSAGE
5-50mg/kg of NATASALT™has been able to avoid Molds growth on dried sausages by injecting it through the brine or using it in an aqueous suspension for dipping/spraying.
The following examples are for the purpose of reference, the application range of our products may have wider possibilities*
LACTONAT™ LACTOSE NATAMYCIN
DESCRIPTION
LACTONAT™ Natamycin is a naturally occurring anti-fungal agent produced during fermentation by the bacterium “Streptomyces natalensis” and blended with lactose. It is used to
effectively eliminate the risk of Yeasts and Molds in dairy products.
KEY BENEFITS
● Growth control of Yeasts and Molds
● Shelf life extension
● Natural, Friendly label
APPLICATION AREAS
Dairy (e.g. Cheese, Cottage cheese, Cream cheese, Hard and Semi-hard cheese, Shredded cheese, Sour cream, Yogurt).
REGULATIONS
Natamycin under LACTONAT™ brand is a food preservative that is approved and used in more than 50 countries around the world. The WHO, EFSA and FDA have evaluated Natamycin thoroughly and
all list it as safe for human consumption.
It is recommended to use it after ensuring compliance with your local regulations.
LACTONAT™is a classic widely known inhibitor comprising a highly-dispersible Natamycin as an active ingredient which increases its antifungal efficacy and saves the
cost-in-use for dairy industry.
YOGHURT
10 mg/kg of LACTONAT™ can inhibit completely the growth of Yeasts and Molds in yoghurt.
SEMI-HARD CHEESE
Spraying a LACTONAT™ solutions of 1%(w/w) on the surface of semi-hard cheese, can inhibit completely the growth of Yeasts and Molds.
The following examples are for the purpose of reference, the application range of our products may have wider possibilities*
CULTURED DEXTROSE / SUGAR
CULTRADEX™ · CULTURED DEXTROSE
DESCRIPTION
CULTRADEX™ is a natural ferment of dextrose cultured with Propionibacterium acidipropionici and is mainly used to inhibit Molds in bakery products.
KEY BENEFITS
● Growth inhibition of Molds
● Extended freshness and quality
● Natural, Clean label
APPLICATION AREAS
Bakery products (e.g. Buns and rolls, Pan bread, Pizza crust, Sourdough, Tortillas).
REGULATIONS
CULTRADEX™ is recommended to be labelled as cultured dextrose, which are approved as GRAS (GRN No. 128) by FDA, USA and intended to use as an antimicrobial agent in cheeses, sauces, salad dressings,
sausages, soups, deli salads, salsas, pasta, tortillas, muffins, cereal bars, sour cream, yogurt, and hash brown potatoes at a maximum level of 2 percent (w/w) in the finished product. The
regulations governing the use of CULTRADEX™ vary considerably in the countries in which it is currently approved. Advice regarding the legal status of this product is available on
request.
It is recommended to use it after ensuring compliance with your local regulations.
Although baked goods are processed under high temperatures, molds and spores may still grow during the shelf life, which will cause, rancid taste, off-color and nutrient
loss. Traditionally, propionic acid and its salts are used as a preservative to extend the shelf life of baked goods.
CULTRADEX™ is a clean label solution, is effective against Molds without compromising the quality, the freshness or taste of your baked products.
BAKED BREAD
0.3% of CULTRADEX™ was added in a baked bread formula, which took 19 days to show the first mold on bread, whereas control samples were spoiled on day 7.
CULTRACANE™ · CULTURED SUGAR CANE
DESCRIPTION
CULTRACANE™ is a cultured cane sugar fermented by Lactobacillus paracasei, mainly used to control water activities (aW) and pH stability to form barriers of microorganism’s growth, maximizing
overall quality and microbial stability in a variety of culinary products.
KEY BENEFITS
● Prevents microbial growth
● Increases overall quality stability by preventing pH falls, purge loss, color loss and acidification
● Extends shelf life
● Natural, Clean label
APPLICATION AREAS
Culinary (e.g. Cooking sauces, Ketchup, Mayonnaise, Salad dressing).
REGULATIONS
CULTRACANE™ is recommended to be labelled as cultured (cane) sugar, which are approved as GRAS by FDA, USA. The regulations governing the use of Proteria® CA vary considerably in the countries
in which it is currently approved. Advice regarding the legal status of this product is available on request.
It is recommended to use it after ensuring compliance with your local regulations.
Conventional preservation ingredients such as vinegar create a strongly acidic environment to control the pH to prevent microbial spoilage, but it compromises the food
due to its influence on taste. CULTRACANE™ works as an alternative to vinegar against yeasts and bacteria in condiments without the effect of taste.
Guacamole
0.3 % of CULTRACANE™, added directly, is effective against Yeasts and Lactic acid bacteria in Guacamole after 12 days of storage at 5°C.
Hummus
1% CULTRACANE™ that is 2g/Kg, in freshly prepared Hummus is effective against Yeasts and Molds after one-month of storage at 4 °C.
CULTRASUG™ · CULTURED SUGAR
DESCRIPTION
CULTRASUG™ is a cultured sugar fermented by food culture strain of Lactococcus lactis, which is mainly used to improve the overall microbial stability of cooked foods.
KEY BENEFITS
● Growth control of LAB, Listeria, and heat resistant spores
● Shelf life extension
● Natural, Clean label
APPLICATION AREAS
Cooked foods (e.g. Canned soup, Canned vegetables, Cooked meat, Cooked sauces).
REGULATIONS
CULTRASUG™ is recommended to be labelled as cultured (corn) sugar, approved as GRAS by FDA, USA. The regulations governing the use of CULTRASUG™ vary considerably in the countries in
which it is currently approved. Advice regarding the legal status of this product is available on request.
It is recommended to use it after ensuring compliance with your local regulations.
Lactic acid bacteria (LAB), Listeria and heat resistant spores represent a major concern for deterioration and safety in cooked
foods. CULTRASUG™ is a clean label ingredient which can be used to inhibit these microorganisms for long-term storage.
COOKED UNCURED TURKEY
1% (w/w) of CULTRASUG™ was effective against Listeria monocytogenes in cooked (un)cured turkey products for more than 90 days.
FRANKFURTER
1% (w/w) of CULTRASUG™ was effective against Listeria monocytogenes in Frankfurter sausages for more than 120 days.
CULTRAVIN™ · CULTURED SUGAR + VINEGAR
DESCRIPTION
CULTRAVIN™ is a cultured sugar fermented by Lactococcus lactis and is mainly used to increase microbial and overall quality stability of cooked (cured) meat items + Vinegar.
KEY BENEFITS
● Increased microbial stability
● Improved overall quality stability
● Shelf life extension
● Natural, Clean label
APPLICATION AREAS
Cooked (cured) meat (e.g. Bacon, Beef Hamburg, Cooked (cured) ham, Frankfurters, Hot dog).
REGULATIONS
CULTRAVIN™ is recommended to be labelled as cultured (cane) sugar, vinegar (CAS No. 8028-52-2), which are approved as GRAS by FDA, USA. Advice regarding the legal status of this product is available
on request.
It is recommended to use it after ensuring compliance with your local regulations.
During shelf life of Cooked (un)cured meat , problems such as discoloration and purge loss, and microbial instability could occur in cooked (un)cured
meat. CULTRAVIN™is well-known for controlling aW and pH as an important hurdle to reduce microbial spoilage of cooked (un)cured meat and poultry products.
CURED HAM
1.5% of CULTRAVIN™, has been efficient to stabilize the acidity level and inhibit the Total Aerobic Plate Counts of cured ham.
BEEF HAMBURGER
2% of CULTRAVIN™ has been able to significantly inhibit Total Aerobic Plate Counts in beef hamburger.
Antimicrobial Natural Solutions
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