Corbion nets patent for low sodium pickle food preservation process

August 17, 2022 — Corbion has received a patent for a method to increase the effectiveness of vinegar-based preservative solutions. By providing better pathogen control with less impact on the taste of processed meats, the process helps improve safety and reduce food waste.

The patent was granted to Corbion for the distinctive technology it uses to create highly concentrated types of vinegar that allow meat processors to more effectively limit the growth of Listeria and other pathogens without sacrificing the sensory attributes of their products.

Using this method, Corbion develops products like Verdad Opti Powder N450 and N460, free-flowing powders that provide a variety of functional benefits, such as extending product shelf life and improving food safety, without compromise taste or texture.

Preserve a fresh taste
Lonneke van Dijk, Senior Commercial Director of Preservation at Corbion, says, “Corbion’s history of innovation in ingredient technology has often included advances like the one this patent represents”, referring to sensory preservation qualities. .

N450 extends the shelf life of processed meats without compromising sensory qualities.For example, Verdad Opti Powder N450 can provide a greater dose of vinegar without having a negative effect on flavor, resulting in a stronger microbiological effect. In addition, increasing the shelf life of products helps reduce emissions and expenses related to food waste.

“Because this patented process produces the ‘tastiest’ low-sodium vinegar powders on the market, our customers can have more effective, label-friendly solutions that protect consumer health, product quality and environmental protection. operational efficiency at the same time,” van Dijk said.

N450 worth its salt
Nutritionally, N450, a special blend of vinegar and sea salt, is also suitable for products with reduced sodium content, as it is made from potassium rather than sodium. It was previously noted that diets high in potassium reduce the adverse health effects of salt intake.

Although producers frequently use potassium-based solutions to make low-salt choices, most of these solutions can only be used in low doses due to adverse taste effects.

Even at modest doses, the high concentration of vinegar produced by N450 has a higher antibacterial impact.

Conservation that goes beyond food
The N450 alone extends the shelf life of 80,000 tons of processed meat in North America by up to 90 days while maintaining the sensory integrity of these products.

According to the company, preventing mold growth results in fewer items thrown away as waste, enabling more efficient use of resources and a reduced carbon footprint throughout manufacturing, packaging and distribution. of these products.

Additionally, he claims that postponing spoilage of fresh meat, seafood, and other refrigerated products further minimizes product waste while building customer loyalty.Van Dijk says the preservative power of vinegar has been part of the human diet for thousands of years.

“Foods that look, smell and taste fresh when eaten – in addition to being safe – create a foundation for repeat purchases and business growth,” according to the company.

To vouch for the vinegar
Vinegar is created through a two-step fermentation process using acetic acid and water, according to the Harvard School of Public Health. First, yeast feeds on the sugar or starch of any liquid from a plant food such as fruit, whole grains, potatoes, or rice.

Alcohol is produced once this liquid ferments. Later, the alcohol is re-fermented into vinegar over a period of weeks or months by the acetic acid bacteria Acetobacter and oxygen.

Although acetic acid is what gives vinegar its characteristic sour and pungent tastes and smells, vinegar also contains trace amounts of vitamins, minerals, amino acids, and polyphenol chemicals.

In turn, Van Dijk explains that “the preservative power of vinegar has been part of the human diet for thousands of years” and that the company is enthusiastic about taking the natural mechanism of fermentation and rely on its ability to help preserve food.

By Mieke Meintjes

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