SYNERESIS

How does syneresis affect food?

One of the phenomena most commonly associated by consumers with a poor condition of food in general, and which therefore affects the purchasing decision and the image of the manufacturer in a negative way, is syneresis in a food.

What is syneresis in food?

Syneresis is a phase separation that results in a migration of water from the inside of the product to the outside (exudate). Not only is it an indicator that your food is changing due to unwanted fermentation, but this water is an ideal culture medium for some bacteria to proliferate. In practice you will see how the consistency of the food is lost and the exudate will evolve in turbidity and colour.

How to avoid syneresis in foods with natural preservatives?

Our natural preservatives are able to control the lactic acid bacteria that usually cause this syneresis phenomenon in foods. It is very important for any manufacturer to avoid syneresis as the final consumer is able to associate this phenomenon with a bad state of the food and therefore negatively affects their purchasing decision.

Below is an example of the use of our preservatives.