Called Purasal P Plus, the ingredient will have its first industry airing at the IFFA exhibition in Frankfurt next month. It is suitable for use in a wide variety of meat products - such as cooked emulsified products, cooked single muscle products, fresh marinates, minced meat products and dry cured meats.
Food processors are under increasing pressure to reduce the sodium used in their products, as part of campaigns to help consumers reduce their salt intake and, with it, risk of hypertension and resulting cardiovascular disease.
Much attention has focused on 'hidden' salt in processed foods, which consumers may not necessarily take into consideration. But in many cases reducing the amount of salt used is no mean feat for processors, since it plays an important functional role, especially as a preservative.
In addition to aiding manufacturers cut back on salt use since it can be used in place of sodium, the Dutch company says its Purasal lactate salts have been shown to safety extend shelf-life of meat products by between 30 and 100 per cent.
"Purasal has been tested on a range of pathogens including Listeria monocytogenes, Clostridium botulinum, and E. coli 0157:H7, and thus increasing the safety of meat and poultry products," said the company.
Purac is a global market leader in lactic acid and lactates and a leading supplier in gluconic acid and gluconates. The company is predominantly active in products for the food and nutrition, meat, pharmaceutical and chemical industries.