Purac launches Purasal Powder Opti.Form
Purasal Opti.Form, the Optimum Formulation of the sodium salt of natural L(+)-lactic acid and sodium diacetate, is widely used in the meat and poultry industry for controlling listeria monocytogenes.
12/04/06 Purac has introduced a Purasal Powder Opti.Form, an Optimum Formulation based on sodium lactate and sodium diacetate in a powder form.
As a major ingredient supplier for the Meat & Poultry industry, Purac is constantly developing new products by applying new and improved technologies. This enables producers to create safe, new and improved meat and poultry products.
Purasal Opti.Form, the Optimum Formulation of the sodium salt of natural L(+)-lactic acid and sodium diacetate, is widely used in the meat and poultry industry for controlling listeria monocytogenes.
In 2005, Purac had already introduced Purasal Powder S, sodium lactate powder. The worldwide interest for also a sodium lactate/diacetate in a powder version resulted in Purasal Powder Opti.Form. Both products can be used in fresh meat and cooked whole muscle and emulsified products and are especially developed for spice blends.
Like Purasal Opti.Form in its liquid form, Purasal Powder Opti.Form can be used to increase food safety, to extend shelf life, to enhance flavour and to protect the colour of the meat and poultry products.
Purasal Powder Opti.Form is produced in Spain (Barcelona - Montemeló). Production is carried out in accordance with HACCP (Hazard Analysis Critical Control Point) and GMP (Good Manufacturing Practices) principles.
