ADIFOS 531®
Mixture of food phosphates recommended for the production of cured sausages. The components included in the formulation and their pH have a positive influence on the correct fermentation and binding of cured sausages.
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.