ADIFOS 75®
Homogeneous mixture of food phosphates especially for the treatment of UHT milk. It produces a stabilizing effect in milks that are subjected to high temperatures. Prevents precipitation of calcium salts and coagulation of proteins. It does not modify the viscosity or opacity of the milk.
KEY BENEFITS
• Lysis of Gram-positive bacteria
• Shelf life extension
• Natural, Consumer-friendly label
APPLICATION AREAS
Beverage (e.g. Beer, Wine); Dairy (e.g. Cheese).
REGULATIONS
In Cheese, Lysozyme is considered as generally recognized as safe (GRAS) by the U.S. FDA and approved as a preservative (E1105) under the European Additives Directive to prevent late blowing in ripened cheese. Lysozyme is also approved for use in cheese in Australia, Canada, China, Japan and South Korea. In wine, OIV has approved Lysozyme as active ingredient up to the level of 500 mg/kg. It is recommended to use it after ensuring compliance with your local regulations.