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DuPont - FSL: Protecting food quality with Natural Antimicrobials

Consumers today seek foods which can maintain their freshness longer and the hoarding panics caused by the COVID19- lockdown is certain to spur the growth of this sector further. However consumers today read labels closely and will always prefer products with natural ingredients as opposed to synthetic preservatives.

FSL offers a cost-effective range of natural antimicrobial products to help manufacturers achieve long-shelf life food products while keeping your product labels clean and without complicating your manufacturing process.

Combined with an excellent manufacturing process, our antimicrobials extend the shelf-life of foods while offering the following benefits and functionality:

Keeping products pathogen-free
Maintaining product taste and aroma
Maintaining the visual appearance of products
Reducing waste during processing Whether used as a topical rinse or an ingredient in the manufacturing process.

Our safe and effective antimicrobials are ideal for use in wide array of foods and beverage applications. The right one depends on your product, market and needs which we are happy to discuss.

Natamax Antimicrobial Range:

With natamycin as its active compound, the effect of Natamax Antimicrobial has been demonstrated with excellent results in various food products with a wide range of pH values and after heat treatment.

Key benefits:

Protect shelf life
No off-flavors or odours, off taste on application
Meet consumers’ demand for E no. free natural products
Is a naturally occurring antimicrobial with broad spectrum anti-mycotic activity
Is active at low concentrations (50-5 ppm) and more effective than chemical anti mocrobials
Is active over a wide pH range (pH 9 – 3)
Is stable and active for long time periods
Has no effect on bacteria specially for starter culture and fermented products, so it can be used for fermented foods
Has no adverse effects on taste, odor or appearance of the food
Has a proven safety record

Applications: cheese, spraying on bake goods, processed meat and dry sausage surfaces and beverages.

Nisaplin:

Nisaplin is a natural antimicrobial based on Nisin which is polypeptide produced by strains of Lactococcus lactis sub sp. Lactis.

Key benefits:

Effectively inhibits the growth of wide range of gram-positive bacteria
Extends shelf life
Meets consumer demand for E no free naturalproducts
Enables reduce process time and temp.
Enhanced product quality
Minimum dosage level 25 to 500 ppm depending on application

Application: all type of processed food: bakery, dairy, culinary, meat and beverages

Emulsifiers for Tahini and Halawa Application:

Tahini and Halawa are very popular and widely enjoyed traditional products througout the Middle East. However, demand for these products is growing globally as well and it has made manufacturers seek out solutions which can improve product texture while maintaining stability and offering extended shelf life.

FSL offers you ranges of emulsifiers for Tahini and Halawa application to make your product more stable with a simple and cost-effective oil binding and oil oxidation preventive solution. This solution will help extend the shelf life of your product without affecting its original quality attributes and will offer a more consistent product quality.

Please see the table below which presents some of our market driven emulsifier solutions for Tahini and Halawa application:

Emulsifier Solutions for Tahini and Halawa:

Product	Dosages % (As calculated on the whole recipe)	Application	Functional Benefits
Dimodan HP1 (Distilled Monoglycerides)	0.3 to 0.5	Tahini/spreadable Halwa	Stable and uniform product, extend shelflife with prevention of oil separation and minimizing oxidation
Dimodan HR1 (Distilled monoglycerides)	0.3 to 0.5	Halawa, Halawa bar	Improved texture, uniform and stable end product
Grindsted PS209 (Emulsifier/fat blend)	0.5 to 2	Halawa, Halawa bar/ Tahini	Prevention of oil separation, prolong shelflife
Grindsted SMS (Sorbitan monostearates)	0.5-0.7 (can be added directly to sugar mass from the beginning)	Halawa, Halawa bar	Cost effective solution to replace Saponaria root in halawa, ensuring equal quality and functionality Stabilize the foam during whipping

Recipe Suggestion

Halawa with Dupont-FSL emulsifiers:

A recipe for halawa utilising GRINDSTEDSMS as a whipping agent replacing the traditionally applied extract of the saponaria root. Oil separation is reduced by DIMODAN HR1 or DIMODAN HP1

Ingredients	Quantity (Kg)
Sugar	34.7
Glucose Syrup, 42 DE, %78 SS	16.8
GRINDSTED SMS	0.5
Water	8.0
Citric Acid, monohydrate	0.07
Tahini	48.5
DIMODAN HR 1/DIMODAN HP1	0.5
Total *Additional water will be evaporated when the sugar mass is heated.	109.07*

Method of preparation:

1) Sugar, glucose syrup, citric acid, water and the GRINDSTED SMS are mixed.
2) The mix is heated to e.g. °128C, while agitating.
3) The sugar mass is whipped in a Hobart mixer that is connected to a °100C hot oil bath, and the filling is whipped till the desired overrun is obtained.
At this stage, the below-mentioned test is performed*
4) DIMODAN HR1 or DIMODAN HP1 is added to °40C warm tahini, and it is mixed well.
5) The sugar mass and the tahini are mixed manually. First it is folded gently, then the layers of tahini and sugar mass are folded by hand over and over again with a pulling movement.

Test

*) A small amount of whipped sugar mass is removed with a rubber spatula. A small square of 3-2 cm size and about 3-2 mm thick is formed with the fingers. The square is submerged into cold water for 10 to 20 seconds, removed from the water, and surplus water is allowed to drip off. If the sugar mass breaks into pieces after applying a weak bending force between two fingers, the sugar mass is acceptable and suitable for further processing.