DSM makes liquid solution for sausage and cheese preservation

By Jess Halliday

- Last updated on GMT

Related tags: Sausage, Food preservation

DSM is launching a new liquid solution for preserving sausages and cheeses, which is said to allow for even surface coverage and overcome the dust and stickiness problems associated with powder-based products.

A common method for preventing mould and yeast growth on products is to coat them with natamycin, an antimycotin derived from a streptomyces natalensis​ culture that is usually supplied in powder or crystal form.

However DSM Food Specialties says its new liquid version, called Delvocid L, is easier to use, and can help bring cost savings. In particular, it says it resolves problems of dust and stickiness that can be associated with powder formats.

“The fact that no dust is produced in use means that the working environment is safer and cleaner,”​ said Marloes Moerman, product manager preservation ingredients. “Furthermore, Delvocid L’s liquid format cuts costly manual weighing and measuring time.”

Delvocid L is described as a patented, stable liquid formulation which contains 10 per cent natamycin. It can be applied either by dipping the finished products in an immersion bath or by spray suspension, with a dosage of between 0.5 per cent and 2.5 per cent.

Since such small amounts are used, and the dosing is exact, this reduces wastage. Moreover the liquid has a very light colour, to manufacturer can easily see when it is completely blended with the carrier.

With powder or crystal natamycin, on the other hand, the granules may not mix completely, sinking to the bottom of the immersion bath.

The preservative is said to bring a shelf-life of eight months to sausage products such as chorizo, and to blocks of cheese.

It also fits in with trends towards natural preservatives, as food firms are looking for ways to make their products last longer on shelves but without compromising their clean label attributes.

According to Mintel, ‘Natural’ was the most popular claim made on new food and beverage products around the world in 2008. The market researcher classified a number of terms under the ‘natural’ banner, including ‘no additives/preservatives’, ‘organic’, and ‘wholegrain’ – as well as ‘natural’ itself.

On a global basis 23 per cent of all new products launched in 2008 made natural claims, a search of Mintel’s Global New Products Database (GNPD) showed.

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