Natural Preservatives

Natural & Clean Label Preservatives inhibit the growth of undesirable microorganisms in dairy fermented foods in a biologically friendly way.

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Natamycin 50% Lactose

VitaPro® Natamycin 50% Lactose is a cost effective natural biopreservatives 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). It has no activity against the growth of bacteria.

Composition: Natamycin content:≥ 50%, Lactose: ≤50%\

Permitted applications and max dosages in the USA:
•Cheese (40mg/kg)
•Yogurt, cottage cheese and non standardized cream cheese (14mg/kg)

 

Natamycin 50% NaCl

VitaPro® Natamycin 50% NaCl 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:≥ 50%, NaCl: ≤50%

Permitted applications and max dosages in the USA:
•Cheese (40mg/kg)
•Yogurt, cottage cheese and non standardized cream cheese (14mg/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: ≥ 95%

Permitted applications and max dosages in the USA:
•Cheese (20mg/kg)
•Yogurt, cottage cheese and non standardized cream cheese (7mg/kg)

Cultured Dextrose

VitaPro® Cultured Dextrose is a clean label non-gmo biopreservative that will improve your products quality and provide an economic advantage by giving added shelf life to finished products. VitaPro® Cultured Dextrose is made through the natural fermentation of glucose with the help of propionic acid microorganisms. It inhibits the growth of undesirable lactic acid bacterium, yeasts and mold, listeria and other microorganisms.

Application: Sour cream, cottage cheese, quark, cheese

Suggested dosage:
• Sour cream after fermentation: 0.1-0.15%
• Cottage Cheese: After whey is removed 0.1-0.15%
• Cottage Cheese produced with cooking stage: 0.2-0.25%
• Cheese brine: 0.05-0.15%

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.

Activity: ≥98%

Dairy Applications & Dosages:
• Cheese based mixtures: 250mg/kg
• Cream cheese: 250mg/kg
• Cottage cheese: 250mg/kg
• Ricotta: 250mg/kg
• Feta, Mozzarella, Latin style fresh cheese: 250mg/kg
• Processes cheese & cheese spreads: 250mg/kg
• Sour Cream: 250mg/kg
• Cream : 100mg/kg
• Yogurt: 100mg/kg
• Cream Substitutes: 250mg/kg
• Imitation Cheese: 250mg/kg

Nisin

Description: VitaPro® Nisin is a heat stable natural antimicrobial used in food as a biopreservative that is produced by the fermentation of lactic acid bacterium, Lactococcus lactis. VitaPro® Nisin inhibits the growth of a wide range of gram-positive bacteria and pathogenic bacteria, and is particularly effective against some heat resistant spore-forming bacteria. It has no activity against the growth of mold and yeasts.

Composition:  Content: (%w/w): >2.5, NaCl (%):≥50
Activity: 1000 IU/mg

Permitted applications & max dosages in the USA:
•Pasteurized and processed cheese spreads (Plain and with added fruits, vegetables, meats): 10,000mg/kg of food