NATURAL PRESERVATIVES AGAINST CLOSTRIDIUM BOTULINUM IN TORTILLA

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The use of ready meals such as Spanish tortilla, Russian salad, fresh pasta, etc, is becoming more common among consumers due to new routines and lifestyles.

It is therefore essential that these foods are safe, and Amerex’s natural preservatives help achieve this.

What is Clostridium, and what foods can contain it?

Clostridium is a genus of bacteria that includes several pathogenic species, with the most dangerous being Clostridium botulinum, responsible for producing a lethal toxin known as botulinum toxin, which causes botulism. Although many species of Clostridium are harmless, when conditions are right (lack of oxygen, moderate temperature, and an appropriate pH), C. botulinum can multiply and release toxins that cause severe health problems.

This bacterium is anaerobic, meaning it can grow in environments without oxygen. It is naturally found in soil, water, and also in canned goods, cured meats, hams, prepared dishes such as Spanish tortilla, Russian salads, etc.—in short, in poorly processed products.

Why are Clostridium and botulism a concern for food manufacturers?

Clostridium botulinum is of particular concern for manufacturers of sterilized prepared dishes and canned goods due to its ability to grow in hermetically sealed, anaerobic environments. This type of food is prone to creating the ideal conditions for the bacteria’s development if proper precautions are not taken. In products with a pH above 4.5, it is crucial to ensure that the sterilization process is powerful enough to destroy the bacteria’s spores.

Food manufacturers are concerned about botulism because:

  • Botulinum toxin is extremely potent: Even in very small amounts, it can cause severe muscle paralysis and even death.
  • Clostridium can survive in tough conditions: The spores of this bacterium are highly resistant to heat and chemical treatments, making their complete elimination difficult in conventional food preservation processes.

Some types of C. botulinum are highly resistant to heat and can survive thermal treatment for 5 to 10 hours. The toxin, however, is not heat-resistant and can be inactivated by boiling temperatures (100°C). The problem arises when the product is poorly processed, failing to destroy the bacteria, which then finds the perfect conditions to generate the toxin in the food, causing botulism in the consumer.

How can Clostridium development be avoided in ready meals like tortilla?

In addition to the additives and treatments used by manufacturers, processing errors can still occur. Therefore, consumers must also follow certain food safety guidelines to prevent Clostridium from developing in their prepared dishes, such as tortillas.

First, packaged refrigerated tortillas are not the same as canned goods. Unlike canned goods, which can be stored at room temperature, tortillas require constant refrigeration to maintain their safety and prevent the proliferation of harmful microorganisms like C. botulinum. Proper storage is necessary, following the storage instructions on the label. Refrigerated tortillas should be kept at the recommended temperature, usually between 0°C and 4°C. If left out of the refrigerator, food safety cannot be guaranteed. Before consuming a packaged tortilla, it is essential to follow the heating instructions provided by the manufacturer. Heating the product to the correct temperature is crucial not only to improve its flavor but also to ensure the elimination of potential toxins.

What additives do manufacturers currently use to prevent botulism development?

To prevent Clostridium botulinum from developing in processed foods, preservatives like nitrites and nitrates have traditionally been used to inhibit the growth of anaerobic bacteria. Lactic acid is also used as a preservative that helps reduce pH, making it difficult for pathogenic microorganisms to grow. Buffered vinegar, now labeled with the code E267, was also commonly used. Buffered vinegar is a common and natural ingredient used as a preservative due to its ability to acidify the environment and prevent bacterial growth.

However, there is now an increasing demand for more natural alternatives, known as “clean label” additives, aimed at reducing the use of artificial preservatives.

Natural “clean label” preservatives offered by Amerex to prevent Clostridium growth in tortillas

Amerex is a company committed to food safety and offers natural preservatives focused on the “clean label” concept to prevent the growth of pathogens such as Clostridium botulinum. It also provides effective preservatives against other anaerobes and spore-forming bacteria. Among the products offered to the food industry is Biamex 150, which has demonstrated activity against these types of pathogens in both Spanish tortillas and cured meats or canned goods.

By using natural preservatives, not only is food safety ensured, but the demands of consumers for healthier, additive-free products are also met.

If you want to know more or how we can help you improve your sausage production processes, feel free to contact us!

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SAUSAGE FERMENTATION PROCESS WITH STARTER CULTURES

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In the food industry, the production of sausages is an art that has evolved over the centuries. Today, the production of cured and fermented sausages combines tradition with advanced technology to ensure high-quality products. A key element in this process is the use of starter cultures, also known as ferments, which allow for the control and optimization of the fermentation and curing of sausages.

In this blog, we will explore the different types of sausages, the crucial role of maturation starters, and the benefits they bring, as well as introduce the specialized range of products that Amerex Ingredientes offers to the meat industry.

What are sausages and what types are there?

Sausages are meat products (currently, vegan sausages are also made) prepared from minced meat, fat, and spices, stuffed into natural or artificial casings, which can undergo various processes such as cooking, curing, or fermentation. There are several types of sausages, which are generally divided into two main categories:

  • Cooked sausages: As the name suggests, they undergo a cooking process, giving them a soft and juicy texture. Typical examples include cooked ham, mortadella, and sausages.
  • Cured or fermented sausages: These undergo a maturation or fermentation process that gives them a more intense flavor and texture. Among them are chorizo, salami, and fuet. The quality and characteristics of these products largely depend on the use of specific maturation starters or ferments.

What are starter cultures?

Starter cultures , also known as ferments or maturation cultures, are cultures of microorganisms (bacteria, yeasts, and fungi) that are added to sausages to control and accelerate the fermentation and curing process. The main genera used in starter cultures are Lactobacillus and Pediococcus.


These microorganisms play an essential role in the transformation of sugars present in meat into organic acids, especially lactic acid, which contributes to food safety by improving the flavor, texture, and sensory characteristics of the sausage.

What is the manufacturing process of cured sausages?

Fermentation is the key process in the production of cured sausages, where the microorganisms present in the starters convert carbohydrates into lactic acid. This process lowers the sausage’s pH, increasing its stability and preservation. Additionally, fermentation contributes complex and distinctive flavors to the final product.

Cured involves dehydration and the action of these microorganisms over time, leading to the development of firmer textures and a unique aroma. Both fermentation and curedare essential processes to ensure the quality and safety of fermented sausages.

What are the benefits of using starter cultures for meat fermentation?

The use of starter cultures in sausage production (meat fermentation) offers numerous benefits:

  • Control of the process: Starters allow for controlled fermentation, ensuring that the sausage’s pH drops precisely and at the appropriate time, guaranteeing a safe and high-quality product.
  • Consistency in flavor and texture: By using starters, greater uniformity is achieved in production batches, ensuring that each sausage has the same sensory characteristics.
  • Reduction of microbiological risks: By lowering the pH rapidly, the growth of pathogenic bacteria is inhibited, improving the food safety of the sausage.
  • Acceleration of the curing process: The use of starters accelerates the time required for the sausage to be ready for consumption, thus optimizing the production process.

In addition to these benefits, ferments can also be used as broad-spectrum protective agents.

What starter cultures does Amerex offer for sausage fermentation process?

At Amerex Ingredientes, we offer a comprehensive range of maturation starters under our Fermitrat product range.

These starters are designed to meet all the needs of the fermented sausage industry, with options that adapt to different pH drop rates and organoleptic characteristics. We offer Fermitrat U-SF, the fastest ferment in the range, ideal for products requiring a rapid pH drop. This starter is perfect for sausages where an accelerated fermentation process is sought without compromising the safety and quality of the final product.
We also offer Fermitrat S4, ideal for those who prefer a more moderate fermentation. Fermitrat S4 provides controlled pH reduction and allows for the development of more complex flavors, perfect for high-quality artisanal sausages.

All Fermitrat starters contain carefully selected combinations of microorganisms, designed to enhance the characteristic color and aroma of fermented sausages. Additionally, at Amerex, we develop ferments with exclusive capabilities, such as Fermitrat RT, which has the unique ability to fix nitrite color without the need for an additional supplement, optimizing the production process and improving the quality of the sausage.

If you want to learn more or find out how we can help improve your sausage production processes, don’t hesitate to contact us!

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ANTIFUGAL FOR CASING BATH FOR CURED SAUSAGES

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The production of sausages requires specific processes to ensure the safety and quality of the final product. One of the most important stages is the treatment of the casings used for stuffing.

Traditionally, chemical additives such as sorbate have been used to protect these casings from microbiological issues, especially fungal growth. However, the food industry is increasingly seeking natural solutions.

At Amerex Ingredients, we offer Biamex YM, a natural alternative to sorbate for antifungal treatment in sausage casings. Below, we answer some of the most common questions about the use of casings and additives in this process.

What types of casings are used in sausage production?

In the sausage industry, two main types of casings are used:

  1. Natural casings: These are obtained from the intestines of animals like pigs, sheep, or cattle. Natural casings have the advantage of allowing the sausage to breathe, which contributes to the development of traditional flavors and textures. Additionally, they are typically more elastic, making the stuffing process easier.
  2. Artificial casings: These are made from materials such as collagen, cellulose, or plastics. They are mainly used in industrial sausage production due to their uniformity and ease of handling. They are a more economical option and are available in different thicknesses and lengths, adapting to various types of meat products.

What chemical additives are used for antifugal bath?

Casings, whether natural or artificial, require specific treatment (an antifugal bath) to prevent the proliferation of microorganisms that could affect the quality and safety of the sausage.

Traditionally the additives used for this purpose are:

  • Potassium sorbate (E-202): A preservative widely used in the food industry for its effectiveness in inhibiting the growth of mold and yeast. It is used in casing baths to prevent microbiological deterioration during storage and handling.
  • Sodium benzoate (E-211): Another preservative used to control the growth of bacteria and mold in food products. Its use in casings is common due to its antibacterial effect.

However, both sorbate and benzoate, are chemical additives with associated “E-numbers,” which may raise concerns among consumers seeking more natural and healthier products, as well as manufacturers striving for clean label production with minimal chemical additives.

Natural alternative to sorbate for antifungal baths of sausage casings

At Amerex Ingredients, we offer a natural alternative to sorbate specifically designed for the antifungal bath of sausage casings. Biamex YM is a natural preservative that offers the following benefits:

  • Antifungal efficacy: Biamex YM acts effectively against molds and yeasts that can affect the quality of both natural and artificial casings.
  • Food safety: Being a natural product, Biamex YM is safe for human consumption and complies with food safety regulations, making it an excellent choice for manufacturers looking to reduce the use of synthetic additives in their products.
  • Complete sorbate replacement: Biamex YM can effectively replace sorbate, eliminating the need to use this chemical preservative without compromising the quality or safety of the final product.

The use of natural alternatives to sorbate is increasingly sought after by manufacturers in the meat industry.

What are the advantages of using a natural antifugal like Biamex YM in sausage casings?

More and more consumers prefer natural, additive-free food products. Therefore, using Biamex YM in the treatment of sausage casings offers several advantages, as it meets the trend for “clean label” products. This trend is something today’s consumers are looking for, as they value products with cleaner labels and fewer artificial additives. Biamex YM allows sausage manufacturers to offer more natural products, which can be a key differentiator in a competitive market.

Furthermore, it reduces the risk of allergic reactions, as some consumers are sensitive to chemical preservatives like sorbate. By using a natural preservative, the risk of causing adverse reactions in susceptible individuals is reduced.

Finally, sustainability and environmental respect. As a natural product, Biamex YM is a more environmentally friendly option, helping manufacturers reduce their ecological footprint.

How is Biamex YM applied in sausage casing treatment?

Biamex YM is applied similarly to other preservatives used in casing treatment. It can be dissolved in the casing bath to ensure uniform distribution of the product and provide effective protection against fungal growth. This natural preservative is compatible with the treatment of both natural and artificial casings, ensuring the protection of the sausage from the initial production stage.

The sausage industry is evolving to meet the demands of consumers seeking healthier and more natural products. In this context, the sorbate alternative offered by Amerex Ingredients, Biamex YM, presents itself as an effective and safe solution for protecting sausage casings from fungi, without resorting to traditional chemical preservatives. This way, it is possible to guarantee the quality and safety of the final product while aligning with trends toward more natural and sustainable products.

If you would like to know more, do not hesitate to contact us!

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SULPHITE-FREE PRESERVATIVES FOR SHRIMP

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Shrimps are one of the most consumed seafood products worldwide. However, their classification can vary based on their size, origin, and species. Below, we explain the main types of shrimps and how to ensure their freshness with sulfite-free preservatives.

What varieties of shrimps are in the market?

There are various types of shrimps, often classified by their size and place of capture.

Among the most popular are:

  • Tiger shrimp (Penaeus monodon): Large in size, commonly found in Asia.
  • Southern shrimp (Pleoticus muelleri): Sourced from the southwestern Atlantic, highly valued for its flavor.
  • Patagonian shrimp (Pleoticus muelleri): Characteristic of the cold waters of Argentine Patagonia, with a firm texture and exquisite flavor.
  • Vannamei or Pacific white shrimp : Primarily farmed in Latin America and Asia, it is one of the most consumed worldwide.

Each variety of prawn has unique characteristics in terms of flavor and texture, but all face similar challenges regarding shelf life and preservation.

What shelf life issues do shrimps have?

One of the biggest challenges in the commercialization of shrimps is their shelf life. As a highly perishable product, proper handling from capture or farming to the consumer is crucial.

The main shelf life issues include:

  • Rapid decomposition: Without proper refrigeration or freezing, shrimps begin to decompose within hours.
  • Color changes: Fresh shrimps have a bright color, but over time and with oxygen exposure, their color can turn dull or gray.
  • Bacterial growth: The presence of bacteria such as Listeria or Salmonella poses a food safety risk if proper preservation measures are not taken.

Thus, shrimp manufacturers resort to the use of additives and preservatives to maintain the shelf life of products until they reach the end consumer.

What additives are commonly used to improve the color and safety of shrimps?

To preserve both the appearance and safety of shrimps, the food industry uses various chemical additives and preservatives. The most common are:

  • Sodium sulfite (E-221): Traditionally used to prevent prawns from darkening and to preserve their natural color. Despite its widespread use in the industry, sulfites can cause allergic reactions in some people at certain concentrations.
  • Phosphates: Food industry phosphates (such as potassium phosphate E-340) are used to retain moisture and improve the texture of prawns, preventing them from drying out.
  • Citric acid and its derivatives: These preservatives are antioxidants that help prevent oxidative deterioration and maintain the color and freshness of the product. Their use is also very common in other foods. Citric acid is labeled with the number E330.

Despite their effectiveness, more and more consumers and manufacturers are seeking more natural, allergen-free alternatives, such as sulfite-free preservatives that maintain the food’s color and safety.

What sulfite-free natural preservatives does Amerex offer?

At Amerex Ingredientes, we understand the importance of offering solutions that not only extend the shelf life of shrimps but are also safe and natural. That’s why we provide natural sulfite-free preservatives that not only ensure the freshness and safety of prawns but also meet the demands of modern consumers who prefer allergen-free and healthier products.

We have extensive experience in using preservatives to maintain the color of various types of fish and shellfish and to improve safety against pathogens like Listeria. You can check out some of our success stories at this link.

Don’t hesitate to contact us if you’re looking for a natural preservative free from E numbers that enhances the organoleptic properties and safety of your foods.

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NATURAL PLANT BASED FOOD PRESERVATIVES

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Plant based food offer an alternative to traditional meat or fish products for those seeking a vegan option, and it’s becoming more common to see these foods in restaurants. However, it is important to be aware of the microbiological issues and additives that may be present in this food.

Choosing natural preservatives can not only help maintain food safety but also meet consumer demand for more natural and less processed products, as these ultra-processed foods contain some chemical additives that are controversial due to their effects on human health.

At Amerex Ingredients, we offer innovative and natural solutions for the food industry, helping to create safe products and clean up chemical additive labels. Keep reading to learn more about our new natural preservative for plant-based analogs such as vegan burgers: Safemix Antos.

What ingredients do plant based food include?

Vegan burgers, is an example of plant based food that have gained popularity in recent years, not only among the vegan community but also among those looking to reduce their meat consumption for health, sustainability, or ethical reasons. But what ingredients are used to make a plant-based food? Unlike traditional burgers made from beef, vegan burgers are made with a variety of plant-based ingredients, that are commoly used in other plant based food:

  1. Plant proteins: The most common are tofu, tempeh, lentils, chickpeas, and pea or soy protein. These provide the necessary texture and protein content.
  2. Vegetables: Carrots, mushrooms, spinach, and other vegetables are included not only for their nutritional value but also for flavor and texture.
  3. Healthy fats: Vegetable oils such as coconut oil or canola oil are used to improve texture and flavor.
  4. Seasonings and spices: To mimic the taste of meat, spices like paprika, black pepper, garlic, and onion powder are used, along with sauces like soy sauce.
  5. Binding agents: Ingredients like corn starch, oat flour, or wheat gluten are used to give the mixture cohesion.

What microbiological problems do plant based food have?

Although plant based food eliminate the risks of pathogens commonly found in meat or fish, they are not free from other microbiological issues. Some of the most common problems include:

  1. Mold and yeast contamination: Since plant-based ingredients tend to have a high water content, they can be a breeding ground for molds and yeasts if not stored properly.
  2. Bacterial growth: Especially in fresh meat analogs that haven’t undergone pasteurization, the growth of coliforms and mesophiles is a common problem. Additionally, the use of various spices can be another source of contamination.

Therefore, just like with meat or fish products, the use of additives and preservatives is necessary to avoid microbiological contamination and the loss of good organoleptic qualities.

What controversial additives are used in plant based food?

Some commercial plant based food use additives to improve flavor, texture, and shelf life that are currently quite controversial.

Among the most notable are:

  1. Monosodium glutamate (MSG): Used to enhance flavor, it can cause adverse reactions in some sensitive individuals.
  2. Carrageenan: A gelling agent that has been linked to digestive inflammation in some studies.
  3. Nitrites and nitrates: Used in some products to preserve and add color, they have been associated with health problems at high levels of consumption.
  4. Textured soy protein (TSP): Although not inherently controversial, soy is a common allergen and is often grown using intensive agricultural methods that involve pesticides.

As a result, while consumers generally perceive these types of foods as healthier than traditional meat burgers, in reality, they often contain a greater number of chemical additives on their labels.

What natural preservative options are available for plant based food?

For those looking to avoid artificial preservatives, there are several natural preservative options that can extend the shelf life without compromising quality. In most cases, they include plant extracts:

  1. Rosemary extract: Acts as a natural antioxidant, helping to prevent rancidity and extend the product’s freshness.
  2. Vitamin E (tocopherol): Another natural antioxidant commonly used to prevent fat oxidation in foods.
  3. Citrus extract: Used for its antimicrobial and antioxidant properties.

However, these extracts are often not enough to prevent contamination by enterobacteria, Clostridium botulinum, or molds and yeasts that can affect plant based food. Therefore, Amerex provides a wide range of natural preservatives suitable for vegans and highly effective.

What natural preservatives for plant based food does Amerex offer? Safemix Antos

Amerex offers a wide range of natural preservatives that not only preserve the freshness of burgers or other meat analogs but also prevent contamination by pathogens like Salmonella or enterobacteria.


Recently, the R&D department at Amerex launched a new product, SAFEMIX ANTOS. This product offers a broad action, covering a wide variety of microorganisms such as heterofermentative lactobacilli, Listeria, Salmonella, Clostridium, or molds and yeasts, among others. It is the most complete mixture developed by Amerex, suitable for any type of matrix, and labeled as an aroma.

Before its launch, Amerex conducted a study on a vegan matrix with a shelf life of only 7 days, achieving a doubling of its durability. Discover how Amerex’s natural preservatives can improve the quality of your products. Contact us today for more information!

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PRESERVATIVES AGAINST LISTERIA IN CURED MEAT: NATURAL ALTERNATIVE FERMITRAT EXPORT

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Listeria represents a significant challenge for the cured meat industry, but with the proper use of preservatives and control measures, it is possible to produce safe products with an appealing organoleptic quality for the final consumer.

At Amerex Ingredients, we are committed to food safety and offer innovative solutions to help cured meat producers keep their products free from listeria. Below, we examine the use of preservatives for listeria in cured meats and Amerex’s offering with its natural preservative, Fermitrat Export.

What is Listeria in cured meats?

Listeria is a pathogenic bacterium that can cause serious infections, especially in people with weakened immune systems, pregnant women, newborns, and the elderly, known as listeriosis.

This bacterium is particularly concerning in meat products, including cured meats, because these foods are often consumed without additional cooking. Listeria has an optimal growth temperature of 37ºC but can survive at low temperatures, meaning that refrigeration alone is not always sufficient to prevent its growth. Additionally, the inactivation temperature varies depending on the food, listeria control is a crucial aspect of cured meat production.

Why are cured meats susceptible to listeria?

Cured meats, such as chorizo, salami, and serrano ham, are produced through a curing process that involves salting, drying, and fermentation. These traditional preservation methods, while effective in extending shelf life and enhancing flavor, may not be sufficient to completely eliminate listeria. Since these products are not typically subjected to cooking after curing, any contamination with listeria can pose a health risk to the consumer.

It is believed that products with a pH ≤ 4.4 or aw ≤ 0.92, products with a pH ≤ 5.0 and aw ≤ 0.94, and products with a shelf life of less than 5 days do not favor the development of listeria. However, cured meats often do not fall within these parameters.

What preservatives are used in cured meats?

To ensure the safety of cured meats and prevent listeria contamination, different types of preservatives are used. These can be natural or synthetic, with synthetic ones being more controversial nowadays, and they are incorporated at various stages of the production process.
Some of the most common preservatives used in cured meats include:

  1. Nitrates and Nitrites: These compounds not only help maintain the characteristic pink color of cured meats but also inhibit the growth of pathogenic bacteria, including listeria. However, their use is regulated due to potential adverse health effects at high concentrations.
  2. Organic Acids: Lactic acid, acetic acid, and citric acid are used to lower the pH of cured meats, creating a hostile environment for listeria growth, as we have seen before. These acids are often incorporated through starter cultures during the fermentation process.
  3. Plant Extracts: Natural preservatives, such as rosemary or green tea extracts, are gaining popularity due to the demand for more natural and less processed options. These extracts have antimicrobial and antioxidant properties, although their effectiveness has not yet proven to be higher than chemical additives.
  4. Protective Cultures: Beneficial bacterial cultures can compete with listeria or other pathogens for nutrients and the food matrix, thereby reducing their proliferation. These cultures not only improve safety but can also contribute to the flavor and texture of the final product.

Amerex Ingredients has been an expert in the use of protective cultures for over 40 years, with Fermitrat Export being a key product in the fight against listeria.

What preservatives for Listeria are used in cured meats?

To specifically address the risk of listeria in cured meats, food manufacturers are adopting strategies that include the use of antimicrobial preservatives effective against this bacterium.

Some of the most common include:

  • Natamycin: A natural preservative produced by bacterial fermentation. It is effective against fungi and some bacteria, including listeria, and is used on the surface of cured meats to prevent contamination. In the European food additive regulations, it is associated with the number (E 235).
  • By-products of Beneficial Microorganisms: Some by-products of beneficial microorganisms can inhibit the proliferation of listeria. They are widely used in the meat industry to extend shelf life and improve the safety of cured meats.

What are the lastest innovations in preservatives for cured meat?

With the growing demand for more natural and less processed products, the cured meat industry is exploring new technologies and preservatives. The use of natural preservatives and protective cultures is on the rise, and research continues to develop more effective and safer solutions to combat listeria.

In this regard, Amerex Ingredients has years of experience in using protective cultures like Fermitrat Export to meet the needs of its customers, both to extend shelf life by preventing pathogen contamination and to replace chemical additives.

What Listeria preservatives for cured meat do Amerex offer?

Amerex offers protective cultures that provide direct action against pathogenic microorganisms, such as Listeria Monocytogenes. Our natural preservative, Fermitrat Export, has been proven to protect against listeria for years in cured meats. Additionally, this product is effective in other food matrices such as fish, creams, or frozen meat.

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TODO LO QUE NECESITAS SABER SOBRE EL JAMÓN COCIDO Y LAS ALTERNATIVAS A LOS NITRITOS

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La búsqueda de alternativas a los nitritos para alimentos como el jamón cocido es uno de los objetivos de la industria de los ingredientes actualmente. El jamón cocido es un alimento muy popular en muchas partes del mundo, conocido por su sabor y versatilidad en una variedad de platos. Sin embargo, muchas personas desconocen los detalles sobre su elaboración, la regulación que lo afecta, y la controversia con algunos de los aditivos que se utilizan para su conservación, entre ellos los nitritos.

En este artículo, exploraremos estos aspectos y te presentaremos las alternativas naturales que Amerex Ingredientes ofrece como una opción innovadora y saludable.

¿Qué es el jamón cocido?

El jamón cocido es un producto cárnico elaborado a partir de la carne de cerdo que ha sido tratada mediante un proceso de cocción. Este tipo de jamón se caracteriza por su textura tierna y sabor delicado, lo que lo convierte en un ingrediente ideal para ensaladas, sándwiches y platos principales.

Durante su elaboración, la carne se somete a un proceso de curado, cocción y a menudo, se le añaden diversos aditivos para mejorar su sabor, textura y vida útil. Es importante mencionar que el jamón cocido es diferente del jamón curado, ya que este último pasa por un proceso de secado y envejecimiento, sin cocción.

¿Qué regulación afecta al jamón cocido?

La producción y comercialización del jamón cocido están reguladas por normativas específicas que garantizan la calidad y seguridad del producto. En la Unión Europea, por ejemplo, el Reglamento (UE) n.º 1169/2011 sobre la información alimentaria facilitada al consumidor y el Reglamento (CE) n.º 853/2004 sobre normas específicas de higiene para los alimentos de origen animal, establecen criterios para la producción de productos cárnicos.

En cuanto a los aditivos, el uso de conservantes como los nitritos está regulado por el Reglamento (UE) n.º 1333/2008, que establece los niveles máximos permitidos y las condiciones de uso. Estas regulaciones buscan proteger la salud del consumidor y asegurar que el jamón cocido que llega a nuestras mesas cumpla con altos estándares de calidad.

¿Qué aditivos se pueden añadir al jamón cocido?

En la producción del jamón cocido se utilizan varios aditivos para mejorar sus características organolépticas y aumentar su vida útil. Algunos de los aditivos más comunes incluyen:

  1. Nitritos y nitratos: Se utilizan como conservantes para prevenir el crecimiento de bacterias peligrosas, como Clostridium botulinum, y para mantener el color rosado característico del jamón.
  2. Fosfatos: Ayudan a retener la humedad, mejorando la jugosidad y textura del producto.
  3. Antioxidantes: Protegen el jamón de la oxidación, manteniendo su sabor y apariencia fresca.
  4. Estabilizantes y emulgentes: Mejoran la consistencia y textura del producto final.

¿Qué función tecnológica tienen los nitritos en el jamón cocido?

Los nitritos desempeñan un papel crucial en la producción del jamón cocido por varias razones tecnológicas:

  1. Conservación: Inhiben el crecimiento de bacterias y microorganismos, especialmente Clostridium botulinum, que puede causar intoxicaciones alimentarias graves.
  2. Coloración: Los nitritos contribuyen a desarrollar y mantener el color rosado del jamón cocido, haciéndolo más atractivo para los consumidores.
  3. Sabor: Aportan un sabor característico al producto que muchos consumidores esperan.
  4. Textura: Ayudan a mantener una textura firme y jugosa en el jamón cocido.

Todo esto hace que les resulte difícil a los fabricantes, eliminar el uso de nitritos y buscar alternativas naturales a ellos. En Amerex contamos con alternativas a nitritos para jamón cocido que igualan la acción de estos aditivos.

Jamón cocido

¿Por qué evitar los nitritos en jamón cocido?

A pesar de sus beneficios tecnológicos, los nitritos han sido objeto de debate debido a sus posibles efectos negativos sobre la salud. Cuando los nitritos se combinan con aminas en el estómago, pueden formar compuestos llamados nitrosaminas, que han sido asociados con un mayor riesgo de cáncer en algunos estudios. Por esta razón, existe una creciente demanda por alternativas más naturales que reduzcan o eliminen la necesidad de nitritos en la producción de jamón cocido.

Además, los consumidores actuales están cada vez más preocupados por el contenido de aditivos artificiales en sus alimentos, buscando productos más naturales y menos procesados.

Esto ha impulsado a la industria alimentaria a buscar soluciones innovadoras que mantengan la seguridad y calidad del jamón cocido sin recurrir a los nitritos.

¿Qué alternativas a nitritos ofrece Amerex?

En Amerex Ingredientes, estamos comprometidos con la innovación y la sostenibilidad, ofreciendo alternativas a nitritos que son seguras y efectivas. En concreto, nuestra especialidad es el uso de conservantes  a base de Fermentos: Utilizamos cultivos bacterianos específicos que mejoran la seguridad y calidad del jamón cocido, reduciendo la necesidad de nitritos.

Contamos además con otros antioxidantes naturales que complementan la acción de los nitritos; Ingredientes como los extractos naturales pueden ayudar a mantener la frescura y apariencia del jamón cocido sin necesidad de conservantes artificiales.

En Amerex, entendemos la importancia de ofrecer productos que no solo cumplan con los estándares de seguridad alimentaria, sino que también respondan a las expectativas de los consumidores. Nuestras alternativas naturales no solo conservan la calidad del jamón cocido, sino que también promueven una alimentación más saludable y consciente.

Para más información sobre nuestras alternativas a nitritos y otros ingredientes innovadores, no dudes en contactarnos:

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IMPROVE PRESERVATION IN BURGER MEAT WITH SULFITES – BIAMEX SP

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Color and microbiological preservation of meat products is a crucial aspect of the food industry, especially when it comes to preparations like burger meat. Over the years, sulfites have been widely used as preservatives due to their effectiveness. However, concerns about their adverse effects have led to the search for safer and more natural alternatives.

In this article, we will explore the differences between hamburgers and burger meat, the use of sulfites in these products, and how our natural preservative, Biamex SP, offers an innovative and healthy solution to extend the shelf life of meat without compromising quality.

What is the difference between hamburger and burger meat?

First, it is essential to identify the difference between Hamburger and Burger meat since they appear similar. The distinction can be quickly identified on the label as the main difference lies in their composition. Furthermore, this affects the organoleptic characteristics and shelf life of both products.

In Spain, Royal Decree 474/2014 regulates these denominations, based on the European Regulation, and provides details on raw materials, thermal treatment, and the physical and chemical characteristics of these meat products.

On the other hand, Regulation 853/2004 of the European Parliament and the Council establishes specific hygiene standards for food of animal origin, differentiating between meat preparations (burger meat) and minced meat.

Hamburger

The hamburger has a specific definition in the quality regulations. It is made with minced meat, salt, spices, condiments, and other food products, always in doses limited by good manufacturing practices. It can include spices such as paprika, oregano, and garlic powder, as well as a percentage of water.

The main difference between hamburger and burger meat is that, according to regulations, hamburgers cannot contain additives or preservatives, although they may have natural condiments and antioxidants. This limits their shelf life to 72 hours and requires storage between 0 and 2 degrees Celsius. Hamburgers are usually packaged in modified atmosphere packaging to ensure proper preservation.

Burger meat

If the label classifies a preparation as burger meat, it means that it contains preservatives, i.e., additives regulated by EFSA with an E number.

This fresh product is made from minced meat and other components, with a minimum of 4% vegetables, cereals, or both.

Burger meat contains additives and preservatives, which generally extend its shelf life to 4 or 5 days. Water is usually the second most used ingredient, and sulfites are the most commonly used preservative in this type of food. It is crucial for allergic individuals to read the label carefully since sulfites must be declared.

Other additives allowed in burger meat include:

  • E-120: cochineal extract or carminic acid (red color).
  • E-129: intense red dye, very soluble in water.
  • E-220: sulfur dioxide (prevents the growth of fungi, bacteria, and yeasts, part of the sulfites).
  • E-228: potassium bisulfite (preservative, antioxidant, and color stabilizer).
  • E-150: dark brown color obtained by caramelizing sugars.
  • E-452: polyphosphates (regulate acidity, act as emulsifiers and stabilizers).
  • E-338: phosphoric acid (acidulant and acidity regulator).

These additives, strictly regulated by European legislation, aim to improve the preservation of burger meat.

What meats can contain sulfites besides burger meat?

There are other types of meats that can contain sulfites, like Burger meat, especially specific meat preparations from various European countries, such as:

  • Fresh longaniza
  • Fresh butifarra
  • Burger meat with at least 4% vegetables or cereals mixed with the meat
  • Breakfast sausages

What is the function of sulfites in burger meat?

The chemical additives sulfites are primarily used in meat products to:

  • Inhibit spoilage microorganisms such as heterofermentative bacteria and pathogenic microorganisms to improve the preservation and safety of meat preparations.
  • Inhibit chemical reactions, preserving sensory quality and acting as antioxidants preservation red colour.

Sulfites are responsible for the characteristic red color that consumers have become accustomed to, which lasts longer than the natural color of the meat.

Although the use of sulfites does not necessarily imply lower product quality, it allows work under less strict hygienic conditions. They have drawbacks, such as the destruction of vitamin B1 (thiamine) and the possibility of causing allergic reactions in sensitive individuals, although they also preserve vitamin C.

Therefore, finding alternatives to sulfites is one of the goals of food manufacturers in the meat industry and others. Like nitrites, their use is general, yet controversial.

What is the maximum permitted amount of sulfites in burger meat?

The maximum permitted amount of sulfites is 450 mg/kg. This means that in 10 kg of the prepared food, up to 4.5 grams of this additive can be detected.

Sulfites are identified on labels with the numbers E 220-228:

  • Sulfur dioxide: E-220
  • Sodium sulfite: E-221
  • Sodium bisulfite: E-222
  • Sodium metabisulfite: E-223
  • Potassium metabisulfite: E-224
  • Calcium sulfite: E-226
  • Calcium bisulfite: E-227
  • Potassium bisulfite: E-228

However, natural preservative solutions can enhance the action of sulfites, allowing for a reduced dosage in the meat preparation, or even replacing them.

Next, we explain the use of our natural preservative Biamex SP, which can complement sulfites’ action to enhance their effect and increase the product’s shelf life or even serve as a substitute for sulfites.de llegar a complementar la acción del sulfito para mejorar su acción y aumentar la vida útil del producto e incluso como sustituto de los sulfitos.

Biamex SP as a natural alternative or complement to the use of sulfites in Burger Meat

At Amerex Ingredients, we offer a natural solution with our preservative Biamex SP, which allows for the substitution or complementation of sulfites in burger meat.

Biamex SP is a ferment that extends the product’s shelf life without the adverse effects associated with sulfites. Additionally, it maintains the sensory quality of the meat, ensuring optimal flavor and freshness. With Biamex SP, we provide a safer and healthier option for preserving meat products, meeting the demands of consumers increasingly conscious of their health and well-being.

Biamex SP can be used as a complement to sulfites, promoting longer shelf life and improved preservation for meat preparations. Moreover, it can serve as a substitute for sulfites, enhancing microbiological preservation and providing a color closer to that of meat without additives.

Do not hesitate to contact us for more information

  • You can write us an email to: imasd@amerexingredientes.com
  • Call us on: +34 91 845 42 14
  • Fill in the form below

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Sinéresis en los Alimentos: Soluciones Naturales

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En la industria alimentaria es fundamental entender la importancia de mantener la calidad y la estabilidad de los alimentos que consumimos. Hoy vamos a profundizar en un fenómeno común pero indeseado en la industria alimentaria: la sinéresis o exudado.

Este término técnico se refiere a la liberación de líquido en ciertos productos alimenticios, lo cual puede afectar negativamente sus características organolépticas. En este artículo, exploraremos las causas de la sinéresis, cómo prevenirla y qué conservantes naturales pueden ayudar a evitar este problema.

¿Qué produce la sinéresis?

La sinéresis se produce cuando los componentes líquidos de un alimento, como el agua, se separan de los sólidos. Comúnmente este fenómeno puede ser causado por varios factores, incluyendo:

  1. Cambios en la estructura del gel: En productos como yogures y gelatinas, la sinéresis ocurre cuando las proteínas o los polisacáridos que forman el gel se descomponen o reorganizan, liberando el líquido atrapado.
  2. Fluctuaciones de temperatura: El enfriamiento y calentamiento repetido pueden romper las estructuras internas del alimento, promoviendo la separación del agua.
  3. Presión osmótica: La presencia de sales u otros solutos puede atraer agua hacia ciertas áreas, causando su liberación.
  4. Deshidratación: La pérdida de agua por evaporación también puede desencadenar la sinéresis, especialmente en productos cárnicos y productos horneados.

Sin embargo, además de estos factores físico/químicos existe otro factor que produce el fenómeno de la sinéresis o exudado: las fermentaciones no deseadas. No solo es un termómetro de que tu alimento está cambiando, sino que este agua es un medio de cultivo ideal para que algunas bacterias no deseadas proliferen. En la práctica verás como la consistencia de tu alimento se pierde y el exudado evolucionará en turbidez y color.

¿Cómo evitar la sinéresis?

Prevenir la sinéresis es esencial para mantener la calidad y la aceptación del producto por parte de los consumidores. Algunas estrategias efectivas para evitar la formación de exudado incluyen:

  1. Optimización de la formulación: Ajustar la concentración de estabilizantes como almidones modificados y gomas puede ayudar a mantener la estructura del gel. Sin embargo, en la mayoría de las veces esto se logra mediante el uso de aditivos químicos añadiendo más números E a la lista de ingredientes.
  2. Control de temperatura: Almacenar los productos a temperaturas constantes y adecuadas puede minimizar los cambios en la estructura interna del alimento. Sin embargo, no siempre es posible mantener este control de temperatura, desde que el fabricante fabrica el alimento hasta que llega al consumidor final es complicado tener un control exacto y sin variaciones de esto.
  3. Mejorar el empaque: Utilizar envases herméticos que prevengan la deshidratación y la exposición al aire puede reducir significativamente la sinéresis.

Aunque todas estas estrategias son útiles y suman más barreras a la posible generación de sinéresis o exudado, la más recomendada de todas es la siguiente:

  1. Uso de conservantes naturales: Incorporar ingredientes que protejan el alimento desde dentro, desde su fabricación, evitando esas fermentaciones indeseadas que no solo producen sinéresis y exudado, sino cambios en el color y textura y generación de gas.

¿Por qué se genera sinéresis en los alimentos ?

Existen multitud de alimentos, cárnicos, pescado, lácteos etc que pueden generar sinéresis y esta liberación de agua es un problema común que afecta tanto la apariencia como la textura de los productos. Algunas de las razones incluyen:

  1. Proteólisis: La actividad enzimática descompone las proteínas, liberando agua en el proceso.
  2. Desnaturalización de proteínas: Durante el almacenamiento y procesamiento, las proteínas pueden perder su estructura nativa, lo que conduce a la liberación de agua.
  3. Congelación y descongelación: Los ciclos repetidos de congelación y descongelación pueden romper las estructuras celulares, liberando el agua contenida.

¿Qué conservantes naturales hay en el mercado para evitar la sinéresis?

En Amerex, ofrecemos una variedad de conservantes naturales de origen biotecnológico que pueden ayudar a prevenir la sinéresis en los alimentos. Contamos con referencias dentro de nuestra gama de fermentos: Biamex, así como dentro de nuestra gama de aromas naturales: Safemix.

Con nuestras referencias conseguimos una protección integral del alimento que reduce las fermentaciones indeseadas al llevar un control de las bacterias heterofermentativas que pueden desarrollarse en ellos. Conseguimos un aumento de la vida útil reduciendo la sinéresis y demás problemas organolépticos que causan una mala imagen de la marca del fabricante, devoluciones por parte de los consumidores y hasta problemas de salud.

Es fundamental controlar el desarrollo microbiológico, algo muy evidente pero que en muchas ocasiones no se tiene en cuenta. Nuestros conservantes naturales son eficaces en el control de las bacterias lácticas que suelen causar este tipo problema. ¡Contáctanos para obtener más información!

  • Puedes escribirnos un correo a: imasd@amerexingredientes.com
  • Llamarnos al teléfono: +34 91 845 42 14
  • Rellenar el formulario a continuación
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LACTIC ACID (E-270) AND LACTATES SUBSTITUTE IN COOKED MEAT

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Lactic acid and lactates are used as preservatives, mainly against yeasts, molds, and other food-degrading bacteria, but natural alternatives exist to achieve clean label foods.

Below, we will detail the functionality of these chemical additives, which are also used to increase the stability of antioxidants and to prevent water loss in various products.

What is the function of Lactic Acid in food?

Lactic acid (E-270) is an organic compound that is naturally produced during the fermentation of carbohydrates by lactic acid bacteria. In the food industry, lactic acid is used as a preservative and acidulant.

It’s use is recognized and regulated by Regulation (EC) No 1331/2008 of the European Parliament and Council of December 16, 2008, establishing a common authorization procedure for food additives, enzymes, and flavorings, and is identified on food labels with the number E-270. Lactic acid can be obtained naturally or synthetically by fermenting various types of sugar with lactic acid bacteria. From lactic acid, other commonly used food preservatives in the industry, particularly in cooked meat products, can be derived.

These food preservatives are lactates and can be identified on food labels with the following numbers:

  • Sodium Lactate (E-325)
  • Potassium Lactate (E-326)
  • Calcium Lactate (E-327)
  • Ammonium Lactate (E-328)
  • Magnesium Lactate (E-329)
  • Ferrous Lactate (E-585)
  • Choline Lactate (E-1001vi)

Which food contain lactate?

Lactate is a salt derived from lactic acid that is present as a food additive in many foods. Some foods containing lactates include:

  • Cooked meat products, such as cooked ham and sausages.
  • Bakery and pastry products.
  • Fermented beverages, such as beer and wine.
  • Dairy products, such as cheeses and yogurts.

As mentioned earlier, there are different types of lactate salts, for example, calcium lactate used in packaged products like desserts and ice creams, bakery products, or sodium lactate widely used in cooked meat products.

By reading the label of any cooked ham, you can find the following ingredients and additives:

Cooked ham: pork ham, water, sodium lactate, salt, dextrose, lactose, stabilizers (E-451, E-462), gelling agents (E-407, E-416), flavors, antioxidant (E-301), preservatives (E-250, E-243).

Cooked ham is an example of a food that consumers consider healthy yet has a fairly extensive list of chemical additives. At Amerex, for example, we work with natural preservatives to replace lactate in cooked products, as well as to replace the rest of the chemical additives.

Jamón cocido lactato y ácido láctico

What is the mechanism of action of sodium lactate?

The mechanism of action of sodium lactate is based on two principles:

  • pH Reduction: By reducing the product’s pH, it creates a hostile environment for the growth of pathogenic bacteria and undesirable microorganisms.
  • Osmotic Interference: Sodium lactate affects the osmotic pressure within bacterial cells, making their survival and multiplication difficult.

In summary, sodium lactate is a salt that acts as an undissociated acid that passes through the microbial membrane to acidify the cellular interior. As a result, intracellular pH acidifies, and cellular metabolism can rapidly decrease, leading to cell death.

What role does Lactate play in cooked meat like cooked ham?

In cooked meat products, such as cooked ham, lactate plays a crucial role. It is added to inhibit the growth of pathogenic bacteria and prolong the product’s shelf life by regulating acidity. Additionally, lactates help maintain the texture and juiciness of the meat, improving water retention and the firmness of the final product.

In the food industry, lactate is a widely used additive, especially in meat products that are susceptible to deterioration by lipid oxidation and the production of rancid off-flavors, particularly in sausages due to their high-fat content. Lactate helps delay this bacterial decomposition, increasing the shelf life and sensory quality of the food.

However, there are natural substitutes for lactate and lactic acid whose action is equivalent to these chemical additives and can sometimes even improve it. If you want to know what lactate substitutes for cooked products we have at Amerex, keep reading!

What natural substitutes for Lactates and Lactic Acid do Amerex offer?

At Amerex, we are a biotechnology company with over 40 years of experience in natural preservatives, and we are committed to offering healthy and safe solutions for food preservation. We aim to provide our customers with natural preservatives that not only ensure food safety and quality but also respond to consumer demands for healthier products with cleaner labels.

From the Biamex range of fermentates to the Safemix range of natural flavors, we have multiple products that can be used as substitutes for lactate or lactic acid, for example, or other chemical additives like nitrites.

If you want more information about our natural preservation solutions, don’t hesitate to contact us!

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