Our preservatives for food & beverage are produced from the fermentation process or extracted from natural ingredients, which can well extend product shelf life and most importantly are safe for human body.
Natural preservatives like natamycin (derived from Streptomyces natalensis), nisin (a peptide produced by Lactococcus lactis), and lysozyme (found in egg whites) are widely used in the food industry for their antimicrobial properties. Natamycin is particularly effective against molds and yeasts, making it ideal for surface treatment of cheeses and sausages. Nisin primarily targets Gram-positive bacteria, such as Listeria and Clostridium, extending shelf life in dairy and canned foods. Lysozyme, with its ability to break down bacterial cell walls, is often used in wines, cheeses, and processed meats to prevent spoilage. These preservatives are favored over synthetic alternatives due to their safety, regulatory approval (GRAS status), and minimal impact on taste and texture. Their applications extend to plant-based products, where they help maintain freshness without chemical additives.
Fresh juices are highly perishable due to enzymatic browning and microbial growth. To preserve them naturally, a combination of mild heat treatment (pasteurization at 60–70°C for 30 minutes), natural acids (citric or ascorbic acid), and enzymatic preservatives like lysozyme can be used. Pasteurization helps inactivate spoilage microorganisms, while acids lower the pH to inhibit bacterial growth. Adding lysozyme (0.05–0.1% concentration) further enhances preservation by targeting Gram-positive spoilage bacteria. Refrigeration (<4°C) is essential to slow down enzymatic reactions and microbial activity, extending shelf life to 7–10 days while retaining nutritional quality. For cloudy juices, pectinase treatment can improve stability, ensuring a longer-lasting, fresh-tasting product.
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