Antimix™ VC
TPC Inhibitor
Price : ( Click here to check you member price ) Package : 1 L/bottle
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Description

With the current natural and clean label trend, consumers are more aware of ingredients listed on the packaging. Antimix™ VC  is a blend of vinegar and citrus juice that specially designed to reduce a total plat count (e.g. Listeria) and increase the color stability in prepared meats. For examples, fresh ham, fresh sausage, fresh chicken breasts and cured meat.

Application

 

Meat

Dosage

Fresh ham

0.5-0.8%

Fresh sausage

0.9-1.5%

Fresh chicken breasts

1.5-3.0%

Cured meat

1.5-2.0%

Key Benefits
  • Inhibit total plate count (Fungi, Gram-positive and Gram-negative bacteria)
  • Improve oxidative stability
  • Clean, friendly labeling
Regulation

Antimicrobials are not allowed in natural meat products. Vinegar is a rich source of acetic acid that is very effective against Listeria and is commonly used in natural and clean label processed meats.  Citrus juice is approved by US FDA as GRAS for use as an antimicrobial and preservative in all non-standardized food categories at levels up to 1.5g/kg of foods.