Natural & Clean Label Preservatives inhibit the growth of undesirable yeasts and molds in baked goods in a biologically friendly way.
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Clean Label Natural Preservative
VitaPro® Clean Label Natural Preservative is a clean label cultured dextrose, non-gmo biopreservative produced through the fermentation of propionic acid bacteria that inhibits the growth of undesirable lactic acid bacterium, yeasts and mold, listeria and other microorganisms. It will improve your products quality and provide an economic advantage by giving added shelf life to finished products.
Application: Bakery products
Suggested dosage: 0.3-1%
Natamycin 50% Lactose
VitaPro® Natamycin 50% Lactose is a cost effective natural preservatives that is used to prevent food spoilage caused by mold and yeasts in the dairy processing industry. It is produced by the fermentation of Streptomyces Natalensis and is proven to be highly effective in small dosages. (Also when compared to synthetic or chemical preservatives)
Composition:
Natamycin content (on dry basis w/w):≥ 50%
Lactose(w/w): ≤50%
Loss on drying (w/w): ≤8.0%
Permitted applications & max dosages in the USA:
• Soft tortillas (40mg/kg)
• Baked goods (14mg/kg) *Not permitted in crackers & salty snacks
• Waffles (26mg/kg)
Natamycin 95%
VitaPro® Natamycin 95 is a cost effective natural preservatives that is used to prevent food spoilage caused by mold and yeasts in the dairy processing industry. It is produced by the fermentation of Streptomyces Natalensis and is proven to be highly effective in small dosages. (Also when compared to synthetic or chemical preservatives)
Composition:
Natamycin content (dried base w/w): ≥ 95%
Loss on drying(w/w): ≤8.0%
Permitted applications & max dosages in the USA:
• Soft tortillas (20mg/kg)
• Baked goods (7mg/kg) *Not permitted in crackers & salty snacks
• Waffles (13mg/kg)
ε-Polylysine
VitaPro® ε- Polylysine (ε- Poly-L-lysine) is a food grade natural preservative (GRAS) for a variety of foods that extends shelf-life due to its high antimicrobial activity against the growth of gram-positive bacteria, gram-negative bacteria, yeasts & molds. It’s derived naturally and produced by the fermentation process of Streptomyces albulus under aerobic conditions.
Composition:
Activity (on dry basis w/w): ≥98%
Loss on drying: (%w/w): ≤5%
Bakery Applications & Dosages:
Cake batter & cheesecakes: 100mg/kg
Muffins: 100mg/kg
Pancakes & waffles: 250mg/kg
Dessert pies without fruit:100-250mg/kg
Sweet Pastries: 100-250mg/kg
Pie Fillings: 250mg/kg
Puddings, custards & mousse: 250mg/kg
