QuaLact® Total Force

The interest in get a clean label is creating a new trend in the ingredients market, where the need to respond to the growing demand for healthier foods and additives free is increasing. We are often bombarded by phrases such as "I try to eat foods that do not contain additives", "For me it is important that what I eat on a normal day has natural ingredients", "I avoid foods that contain artificial preservatives", We conclude that the majority of consumers today consider “natural” as something crucial in their lives.

 

For the past few years, the search for natural alternatives that allow us to diversify the offer of preservatives has been growing. According to Persistence Market Research (2019), the global market for natural preservatives could experience growth of up to 5% annually. The use of preservatives is a method that has been used for a long time, with the purpose of providing foods with a longer shelf life. However, during the last few years the most used compounds in their majority were of chemical origin, but today, the regulation and the consumer continue to replace them due to the fact that several studies have shown that compounds such as: benzoates and nitrates, can cause damage to health as carcinogenic problems1. By using natural preservatives such as: nisin, natamycin or lysozyme, it is convenient in an alternate option to give a greater shelf life to foods and greater acceptability for the consumer.

Total Qualact Force is a mix of natural preservatives. All of them are obtained from a fermentation process with microorganisms. Their structures and functionality of the aforementioned compounds have been extensively studied, which allow us to ensure that, due to their low dosage, when added to foods such as cheeses, sausages, pastries, it does not alter the original characteristics of the product, only does not allow for the growth of microorganisms such as Gram positive bacteria, fungi and yeasts. Thus is stable at room temperature and temperatures above 100°C. Nevertheless; one of its disadvantages, is not effective against Gram negative bacteria. But we are currently working on it to be able to have this protection.

 

 

1* Gould G.W. "Mechanisms of action of food preservation procedures". Ed. Elservier Applied Science, Northen Ireland. 1989.