Products

NISINZ® is a naturally occurring antimicrobial peptide produced by the bacterium Lactococcus lactis from sauerkraut. It is used in processed foods to extend shelf life by decomposing Gram-positive bacteria.

NISINA® is a standard food grade Nisin A concentrate, produced by fermentation using bacterium Lactococcus lactis obtained from sauerkraut. It is used in processed foods to extend shelf life by decomposing Gram-positive bacteria.

EPOLYLY® HCL is pure ε-Poly-L-lysine hydrogen chloride concentrate, derived naturally from a controlled fermentation of Streptomyces diastatochromogenes. EPOLYLY® HCL is an ideal natural broad-spectrum antimicrobial for extending the shelf life of a variety of foods and beverages.

NATADEX™ Natamycin is a naturally occurring antifungal agent produced during fermentation by the bacterium "Streptomyces natalensis" and blended with glucose. It is used to effectively eliminate the risk of yeast and mold in bakery products.

PROTERIA® CP is derived by the fermentation of dextrose with Propionibacterium freudenreichii. It is used to inhibit the growth of undesirable bacteria and molds in/on foods. It consists of natural metabolites produced by fermenting dextrose with probiotic Propionibacterium freudenreichii, which enables bakeries and culinary to meet consumer-friendly label demands, while keeping mold-free during shelf life.

CHITOLY® OM is water-soluble fungal chitosan made from the cell walls of oyster mushroom and is mainly used as an edible fresh-keeping coating to extend the freshness of fruit and beverages.

CHITOLY™ AB is an acid-soluble fungal chitosan extracted from the cell walls of Agaricus bisporus, which is mainly used as fresh-keeping coating on postharvest fruits.

NATALAC® Natamycin is a naturally occurring antifungal agent produced during fermentation by the bacterium “Streptomyces natalensis” and blended with lactose. It is used to effectively eliminate the risk of yeast and mold in dairy products.

GUARDOX™ OE is a natural olive pulp extract rich in polyphenols and used as an antioxidant flavoring against lipid peroxidation in various food.

LYSOCH® E4 Lysozyme is an antimicrobial enzyme extracted from egg-whites. It acts to kill gram- positive bacterial cells in processed foods by lysing their cell wall. . It is a safe and natural Lysozyme, which effectively prevents late blowing, by killing Clostridium tyrobutyricum in cheese production.

NATANACL™ Natamycin is a naturally occurring antifungal agent produced during fermentation by the bacterium "Streptomyces natalensis" and blended with sodium chloride. It is used to effectively eliminate the risk of yeasts and molds in dairy and meat products. Natanacl™ may either be added to brine or used as an aqueous suspension for dipping or coating for the intended foods.

LYSOCH® G4 is a food grade lysozyme, produced by fermentation of food cultures, it is used to supress gram-positive and gram-negative bacteria in processed foods. It takes Lysozyme to the new height against both Gram-positive and Gram-negative bacteria, only 2-5ppm can lyse the bacteria without allergen risk.

LYSOCH® L4 is a Lysozyme concentrate that is an antimicrobial enzyme produced by food cultures, it mainly inactivates both gram-positive and gram- negative bacteria in cheese.

EPOLYLY® L25 is a pure ε-Poly-L-lysine concentrate derived naturally by fermentation of Streptomyces albulus PD-1, which is produced to reach high antimicrobial activity against fungi, Gram-positive and Gram-negative bacteria. It is an ideal broad- spectrum natural antimicrobial for extending shelf life of a variety of foods.

EPOLYLY® is pure ε-Poly-L-lysine derived naturally from the fermentation of Streptomyces albulus PD- 1. It is an ideal natural broad-spectrum antimicrobial for extending shelf life of a variety of foods and beverages.

PLANTÉRIA® CF is a group of citrus fruit extracts rich in bioflavonoids, polyphenols, citric acid and ascorbic acid, which makes it efficient against Total Plate Count (TPC) in a variety of foods.

PROTERIA® CV is a cultured sugar fermented by Lactococcus lactis and is mainly used to improve the overall quality stability and prevents microbial spoilage of cooked (cured) meat items.

ANTIMIX™ CC is a natural antimicrobial blend formulated by cultured dextrose and citrus fruit extract, effective against multi-spoilage microorganisms and Total Plate Count (TPC) in culinary products.

NATAP™ Natamycin is a naturally occurring anti- fungal produced during fermentation by the bacterium “Streptomyces natalensis”. It is recrystallized to achieve the optimal solubility to effectively eliminate the risk of Yeasts and Molds in foods and beverages.