Natural Preservatives

Natural & Clean Label Preservatives extend shelf life by inhibiting the growth of undesirable microorganisms in a biologically friendly way.

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Nisin

Description: VitaPro® Nisin is a natural antibacterial food and dairy preservative 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.

Composition: 
Nisin Content: (%w/w): >2.5
NaCl (%):≥50

Activity: 1000 IU/mg

Permitted applications & max dosages in the USA:
• Sauces & non standardized salad dressings (600mg/kg)
• Sauces (prepared under FDA jurisdiction) with fully cooked meat or poultry (600mg/kg)

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Natamycin 50% Salt (NaCl)

VitaPro® Natamycin 50% Salt (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:
•Non-standardized salad dressings (40mg/kg)
•Marinades and sauces used for marinades (40mg/kg)

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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 & max dosages in the USA:
•Non-standardized salad dressings (20mg/kg)
•Marinades and sauces used for marinades (20mg/kg)

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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): ≥94%
Loss on drying: (%w/w): ≤5%

Applications & Max Dosages:
Fat based sauces: 250mg/kg
Salad Dressings: 50mg/kg
Peanut butter & sauces: 250mg/kg
Gravy:250mg/kg

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