Applications

Only applications of some products are briefly discussed. For further applications and technical bulletins, please contact us.

1. Sorbic Acid and Potassium Sorbate
This product is an odorless white crystalline powder. It exhibits antimycotic activity, as fungistatic agent for foods, especially cheeses. Solubility in water at 30 oC is 0.25%. Its sodium and potassium salts are widely used to inhibit mold and yeast growth in a wide variety of foods.

 Applications

Reference Dosage

 Soy sauce, jelly, jams, Margarine, soft candies

0.1 ~ 1.0 g/Kg

 Low-salt preserved vegetables, canned fruits, fruit punches,

0.1 ~ 0.5 g/Kg

 Fruit juices, fruit drinks, grape wine, fruit wine

0.1 ~ 0.6 g/Kg

 Carbonated drinks, soda water

0.05 ~ 0.2 g/Kg

 Dried fish products, drinks of soy bean and mild, other soybean products

0.1 ~ 1.0 g/Kg

 Cake stuffing, lactobacilli fermented drink

0.1 ~ 1.0 g/Kg

 Tobacco

0.6 ~ 2    g/Kg

 Medicinal syrups

0.5 ~ 1    g/Kg

 Feeds

0.4 ~ 1.5 g/Kg

 Fish, meat products

0.5 ~ 2    g/Kg

   
 

2. Niprosin   (Nisin Preparation)

 

 Applications

Suggested  Dosage(Max)

casings for frankfurters

6.9 mg/kg

cooked meats and poultry products, sold ready-to-eat

5.5 mg/kg

Clotted cream

10 mg/kg

Unripened cheese, Ripened cheese, Whey cheese,
Cheese analogues, Whey protein cheese

12.5 mg/kg

Processed cheese

250 mg/kg

Canned or bottled (pasteurized) or retort pouch vegetables

GMP

Cereal and starch based desserts (e.g., rice pudding, tapioca pudding)

3 mg/kg

Fine bakery wares

250 mg/kg

Ready-to-eat soups and broths, including canned, bottled, and frozen

GMP
Salad dressing 200 mg/Kg
Bear 1500 mg/kg
Bear, post fermentation 50 mg/kg
Pasteurized chilled soups 200 mg/Kg
Canned foods (high acids) 200 mg/Kg
Pasteurized milk products 400 mg/Kg

 

3. What Is Natachloride(tm) ?

Natachloride(tm) is a Natamycin preparation, standardized to have 50% pure Natamycin in salt (Sodium Chloride). Natamycin (Pimaricin) is an antimyotic food additive used to protect cheese from mold and yeast growth.

Structural formula

How is natamycin used?
Natamycin is currently approved by the FDA for use on the surface of cuts and slices of cheese where the standards for such cheese provides for the use of safe and suitable mold inhibiting ingredients. Natamycin may be applied to cheese by dipping or by spraying a liquid solution that contains 200 to 300 parts per million (ppm) of the additive.

What are the health effects of natamycin?
Animal studies on rabbits, dogs, and cows indicate that natamycin has no toxic effects even at high levels of ingestion. In addition, natamycin was found to have no reproductive or mutagenic qualities. Animal studies also show that natamycin is fat and water insoluble, allowing an estimated 90% to be excreted through normal gastrointestinal functions. Natamycin was approved for use by the FDA and has been widely used in Europe for over 40 years.

What happens if natamycin is not used?
The use of natamycin on cheese allows manufacturers to produce cheese that is acceptable to the aesthetic demands of consumers (no discoloration or off flavors) by eliminating the growth of mold and yeast that occurs during aging and storage. Secondary benefits include reducing the risk of mycotoxin growth and longer shelf life.

What is the status of natamycin in the United States?
The FDA amended its food additive regulations to allow for the use of a dry mix of natamycin and cellulose (to prevent caking) on the surface of cuts and slices of cheese. The amendment excludes the use of the dry mix on grated or shredded cheese.

Other Data Info for Natamycin

 

4. Xylitol

Xylitol is made from 5-carbon sugar Xylose. It is an odorless white crystalline powder. It has distinctive sweetness,  dissolves readily in water, and slightly in ethanol. It belongs to the D-category and is a natural product. Used as a diabetic supplement in food industry. 

 

Xylitol is often used in food and pharmaceutical industry as alternative sweeteners for diabetic diets, because: 


1) Xylitol has low glycemic index and 40% fewer calories than sugar. Work with your weight watch/control.

2) Xylitol is actually good for teeth. Xylitol does not cause cavities of the teeth as often as the other nutritive sweeteners, so it is used in chewing gum. it stimulates remineralization of teeth, and it fights ear and sinus infections. Use xylitol for your desserts if they are to be fed to kids.

3) It's beneficial for diabetics. It is taken up slowly from the intestine so that it causes little change in blood glucose.

A) Selected Books on Xylitol for Your References:

1. Biochemical Principles of the Use of Xylitol in Medicine and Nutrition With Special Consideration of Dental Aspects by K.K. Makinen, 1978
2. The Sweet Miracle of Xylitol by Fran Gare, 2003
3. Sweet Smart Xylitol by John Peldyak, 1996
4. Xylitol and Oxalate: Metabolic Studies in Animals and Man , 1985
5. Xylitol: An International Symposium by Roche Products Limited, J. N. Counsell, Xyrofin Limited, 1978

B) Selected Technical Papers on Xylitol:

1) Water Activity in Sorbitol or Xylitol + Water and Sorbitol or Xylitol + Sodium Chloride + Water Systems at 20 C and 35 C, Comesana, J. F.; Correa, A.; Sereno, A. M.; J. Chem. Eng. Data;

2) Crystalline Xylitol, M. L. Wolfrom, E. J. Kohn; J. Am. Chem. Soc.; 1942; 64(7); 1739-1739.

3) Evaluation of Ion Exchange Resins for Removal of Inhibitory Compounds from Corn Stover Hydrolyzate for Xylitol Fermentation Maciel de Mancilha, I.; Karim, M. N.;Biotechnol. Prog. ; (Note); 2003; 19(6); 1837-1841.

4) Xylitol Production from Sugarcane Bagasse Hydrolyzate in Fluidized Bed Reactor. Effect of Air Flowrate
Santos, J. C.; Carvalho, W.; Silva, S. S.; Converti, A.;Biotechnol. Prog. ; (Article); 2003; 19(4); 1210-1215. 

5) Hydrogenation of Xylose to Xylitol, J. Wisniak, M. Hershkowitz, R. Leibowitz, S. Stein;
Ind. Eng. Chem. Prod. Res. Dev. ; 1974; 13(1); 75-79.

 

5. Xylose

Xylose, natural D-xylose, is used as a substitute of Ribose in flavor industry.

Structures of Xylose

 

Key Technical Papers on Xylose

1) THE PREPARATION OF XYLOSE FROM CORN COBS.
K. P. Monroe; J. Am. Chem. Soc.; 1919; 41(6); 1002-1003.

2) Pecan Shells as a Source of d-Xylose, Clifford J. B. Thor, C. L. Smith;
J. Am. Chem. Soc.; 1934; 56(7); 1640-1640.

3) Two Novel -Carboline Compounds from the Maillard Reaction between Xylose and Tryptophan
Wang, M.; Jin, Y.; Li, J.; Ho, C.-T.; J. Agric. Food Chem.; (Article); 1999; 47(1); 48-50. 

4) Nonenzymatic Browning in Food Models in the Vicinity of the Glass Transition: Effects of Fructose, Glucose, and Xylose as Reducing Sugar, Lievonen, S. M.; Laaksonen, T. J.; Roos, Y. H.;
J. Agric. Food Chem.; (Article); 2002; 50(24); 7034-7041. 

5)  PENTOSE REACTIONS. II. DERIVATIVES OF XYLOSE
Charles D. Hurd, Lloyd L. Isenhour; J. Am. Chem. Soc.; 1932; 54(2); 693-698.

6) Hydrogenation of Xylose to Xylitol, J. Wisniak, M. Hershkowitz, R. Leibowitz, S. Stein;
Ind. Eng. Chem. Prod. Res. Dev. ; 1974; 13(1); 75-79.

7) Derivatives of L-Xylose, Robert K. Ness, Hewitt G. Fletcher, , Jr.;
J. Am. Chem. Soc.; 1952; 74(21); 5341-5343.

8) Integrated process for production of xylose, furfural, and glucose from bagasse by two-step acid hydrolysis
Amar Singh, Kumudeswar Das, Durlubh K. Sharma; Ind. Eng. Chem. Prod. Res. Dev. ; 1984; 23(2); 257-262.

9) Isolation and characterization of the most antimutagenic Maillard reaction products derived from xylose and lysine, Gow Chin Yen, Chi Fai Chau, Jen Dan Lii; J. Agric. Food Chem.; 1993; 41(5); 771-776.

9) Production of Kojic Acid From Xylose by Aspergillus Flavus
H. N. Barham, B. L. Smits; Ind. Eng. Chem.; 1936; 28(5); 567-570.

 

6. Texturizers

Pro-Tex 0100TB and Pro-Tex 01002TB are designed for marinades for the meat texture and waterholding enhancing.
Pro-Tex 0360FC is  designed for batters to congtrol the fat absorbance during frying, and to increase the cripiness of the coating your your poducts after oil-frying.
Pro-Tex 4090 is designed for meat, bakery products, which build the textural strength. 
Pro-Tex 0507GB is designed for gravy base. Variation is available  for extended shelf life or brown color.
Pro-Tex 0750BD is designed as a binder for meat and meat analogs to function through adhesion/binding, emulsification, coagulating, gelling, and thickening. 
Pro-Tex 0820BD is designed  to anti-stale in the backery products.
Pro-Tex 8911 is designed for meat products, which build the textural strength and impart natural purplish color as the side effect. 
Noodex  is designed for noodles and backery products to improve the flexibilty and dough toughness.
Freshcut   is designed for keeping fresh the cuts of vegetable and fruits.
Brobitor    is designed for keeping fresh the cuts of vegetable and fruits.
Altorine  is  designed as an alternative to the chlorine  or chlorine solution as a new natural sanitation

 

Also click the product names on the Product page, with hyperlink for their applications.