New Antimicrobial Vinegar Introduced by Purac

20/11/06 Purac, a supplier of lactate and sodium diactetate products, is introducing Opti.Form Vinegar in the U.S. The new product is a blend of potassium lactate and vinegar and is effective against pathogens. Purac’s products are used in the meat and poultry industry for their food safety properties. By replacing sodium diactetate with vinegar, the company adds an alternative to their product portfolio. The new product has comparable antimicrobial and food safety properties as the current lactate range. The new vinegar contains Purasal HiPure P Plus a potassium lactate with, according to the company, a clean flavor profile.

The new product is said to be ideal for low sodium food products while ensuring a minimal taste impact on the final product. It is being produced in Blair, Nebraska, USA. Production is carried out in accordance with HACCP (Hazard Analysis Critical Control Point) and GMP (Good Manufacturing Practices) principles. Kosher certificates are available on request. As a major ingredient supplier, the company says it has maintained partnerships with meat and poultry processors by providing solutions that inhibit a broad range of pathogens, extend shelf life, increase food safety, and enhance and protect flavor. The company is continuously re-evaluating the needs of food safety programs and applying new and improved technologies; enabling processors to create safe, new and improved meat and poultry products.