Prathista Natural Food Preservatives – To enhance Flavour, taste and also to control “Listeria” growth for all type of Meat products while increasing Shelf-life.
Preamble: Listeria monocytogenes is the species of pathogenic bacteria that causes the infection listeriosis. It is a facultative anaerobic bacterium, capable of surviving in the presence or absence of oxygen. It can grow and reproduce inside the host's cells and is one of the most virulent foodborne pathogens, with 20 to 30% of food borne listeriosis infections in high-risk individuals may be fatal and responsible for an estimated 1600 illnesses
Listeria monocytogenes is a Gram-positive bacterium and its ability to grow at temperatures as low as 0 °C permits multiplication at typical refrigeration temperatures, greatly increasing its ability to evade control in human foodstuffs.
In order to fix above issues and for 100% Food safety standards, Prathista developed unique natural, clean label and non GMO Food preservatives for all type of meat products including Poultry products and cooked meat products.
One stop solution - Prathista Food Preservatives are based on fermented glucose to control “Listeria“ growth, while enhancing Shelf-life, flavour and taste for all type of Meat products and the technology is based on natural and sophisticated industrial fermentation process of glucose.
Technological Revolution: Natural Fermentation process for production of “Fermented Glucose formulations”.
Prathista Unique technology is based on fermentation of Glucose to manufacture range of Fermented Glucose formulations under Hygienic and aseptic conditions.
Fermented Glucose consisting of naturally derived Lactates and acetates
Advantages of various natural Preservative (Lactate) salts:
Potassium Lactate can dramatically increase shelf life in a wide range of meat, poultry and cooked meat products. Potassium Lactate inhibits microbial growth and oxidative changes. The use of Potassium Lactate offers control against many pathogens found in refrigerated food products.
Potassium lactate exhibits antimicrobial properties against Clostridium botulinum, Staphylococcus aureus and Listeria monocytogenes. Because of its hygroscopic nature, Potassium Lactate also has a positive effect on a products water holding capacity, which may result in less purge, a higher cook yield and an improved texture for cooked product.
Potassium Lactate is an excellent alternative as a salt substitute for low sodium applications because it has functionality similar to salt, strong water binding properties and bacterial control.
The salt form of Lactic acid is Sodium Lactate which commonly used in the food industry including meat products. Sodium lactate is a generally recognized as safe (GRAS) ingredient. It is used as an emulsifier, a flavour enhancer, a flavouring agent, a humectant, and a pH control agent.
There are three proposed mechanisms by which the sodium lactate ion can have an antimicrobial affect; the first is changing water activity (aw), the second is the sodium lactate passing through the cell membrane and lowering intracellular pH, and the third is affecting cellular metabolism by inhibition of ATP generation.
Sodium Lactate also been shown to improve colour stability of fresh meat and has been reported to function as an antioxidant.
Prathista Fermented Glucose is to control “Listeria“ growth while enhancing Shelf-life and flavour, taste for all type of Meat products – Based on Fermentation of natural glucose derived from Cassava, Rice, Corn, Wheat and other naturally available non GMO Carbohydrates source.
Fermented Glucose is blend of Organic salts such as Lactates and Acetates (Potassium and Sodium lactate salts and acetate salts).
Fermented glucose is real game changer for Food Safety and will control Listeria growth, enhance shelf life, while improving production yields, purge and texture, taste of all meat related products, including Poultry products and cooked meat products.
For more than two decades, Prathista “Fermented Glucose” - Liquid formulation provided meat producers with stabilized formulation that meet the dual need for great tasting products that are 100% safe and provide maximum shelf life, as the formulation is produced through eco-friendly fermentation process, with years of Research back ground.
Prathista Fermented Glucose – Formulation 1 - Cost effective, lower dose and listeria control formulation for all meat and poultry products.
Prathista Fermented Glucose – Liquid Formulation 2 – Cost effective Shelf life formulation for wide variety of low to medium moisture cured cooked meat products
Prathista Fermented Glucose – Liquid Formulation 3 – Cost effective Shelf life formulation for wide variety of cured and uncured cooked meat products as it has minimum flavour only with no Sodium contribution to the final formulation.
Prathista Fermented Glucose – Liquid Formulation 4 – Cost effective Shelf life formulation for wide variety of cured cooked meat products including Frankfurter, Cooked Sausage and ham.
Unique features for Prathista Fermented Glucose – Liquid formulations:
1. Antimicrobial effect
2. Increased Tenderness
3. Increased Cook yield
4. Flavour Enhancer
5. Colour Stability
Multiple Advantages of Prathista Fermented Glucose – Liquid formulations:
Prathista Fermented Glucose – Liquid formulation finding the way into many different applications in the food industry. Both the fresh meat and processed meat sectors have found numerous benefits for using Prathista Fermented Glucose formulations.
1. It is used to rinse the carcasses of beef, pork and poultry. The Food Safety and Inspection Service (FSIS) has approved using food grade FDA GRAS organic acid in aqueous solutions of 1.50% to 2.50% for carcass washing applications to reduce the pH to levels which do not allow bacteria to initiate growth.
2. It is used in the production of processed meats and has been found to improve characteristics such as tenderness, shelf life, and color stability.
Prathista “Fermented Glucose” is proven Liquid formulations available in both bulk tankers as well as in small packs @ 40 kg depending on customer requirements.