Posts

Sinéresis en los Alimentos: Soluciones Naturales

/by

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
Hasta la próxima
EXUDADO-SINERESIS_DEFDescarga
BIAMEX-4Descarga
Conoce Nuestros Productos

Contáctanos

1 + 2 = ?

FOOD INDUSTRY TRENDS: CLEAN LABEL AND PRESERVATION

/by

It is well known that natural remedies have been used since the beginning of time to improve food preservation and extend their shelf-life. Salt, sugar or vinegar are the most significant examples that are still used today. Nowadays, there is a wide variety of food additives that, in addition to preserving food, help to maintain its organoleptic characteristics such as taste, smell, texture, freshness… and even its nutritional value.

On top of this, consumers are increasingly interested in knowing what they are putting into their bodies. Therefore, the general claim is for traditional additives to evolve into more natural alternatives, and above all for their labelling to be clearer and more understandable. This is why the concept of clean labelling has gained popularity. Stay with us and continue reading to explore what is the exact meaning of the term “clean label” and its importance in food preservation.

What is “clean label”?

The term “clean label” refers to the tendency of food companies to use natural and recognisable ingredients in their products, avoiding artificial additives, colourings and synthetic preservatives. This results into simpler and easier to understand labels for consumers. This initiative responds to consumers’ demands for clear and reliable information on the composition of the food they will ultimately consume. Beyond the simple list of ingredients, the clean label represents a commitment to transparency, quality and health. And above all, that the consumer is able to objectively analyse and evaluate the product to draw conclusions about what they are eating.

What are the benefits of clean label?

– Transparency and consumer trust

The aim is to make it easy for consumers to identify the ingredients used in a product. The clean label model promotes transparency by allowing consumers to easily understand what they are eating. In addition, by providing simpler labels free of unknown ingredients, brands can build trust and loyalty among their clients.

– Health and wellness

It is a fact that all authorised additives used in the food industry are considered safe, as they are regulated by the competent authorities (EFSA, in the case of Europe), who set acceptable daily intake amounts to set limits on their incorporation in food. On the other hand, clean label foods are usually composed of natural ingredients, which makes them perceived as healthier by avoiding these synthetic ingredients and some additives that are considered potentially harmful. By choosing clean label products, consumers can reduce their exposure to artificial substances and thus promote a healthier lifestyle.

– Sustainability

Clean label is also linked to more sustainable agricultural practices by promoting the use of natural and organic ingredients. By using natural and organic ingredients, brands can support responsible agriculture and reduce their environmental impact.

What is the connection between food preservation and the term clean label?

The relationship between food preservation and the term clean label is fundamental to understanding the evolution of the food industry towards healthier and more sustainable practices. Traditionally, food preservation has entailed the use of a variety of additives and artificial preservatives to prolong the shelf-life of products. However, with consumers’ growing interest in transparency and naturalness of food, there is a need to find healthier and cleaner alternatives for preservation.

This is where the concept of clean label comes into play. By prioritising natural and recognisable ingredients, brands can offer products with cleaner labels and free from synthetic additives, while maintaining quality and food safety. This not only responds to consumer demands, but also promotes a more responsible approach to food production, encouraging sustainable agricultural practices and reducing environmental impact.

What natural alternatives do exist for preservation?

In the search for natural alternatives for food preservation, the food industry has explored a wide range of ingredients and methods that offer efficacy without compromising the quality or naturalness of products. One of the most prominent alternatives are natural antioxidants, such as ascorbic acid (vitamin C) and tocopherols (vitamin E), which can prevent food oxidation and thus prolong shelf-life. These antioxidants are widely found in fruits, vegetables and herbs, making them attractive options for manufacturers seeking to preserve their products naturally. Click here for more information regarding these antioxidant additives.

But of course there are also natural preservation alternatives based on biotechnology, such as the use of ferments which through different mechanisms of action can protect against harmful microorganisms, as we have mentioned in previous blog posts.

Where can I find these clean label – natural preservation alternatives?

Clean label is not only a trend in the food industry, but also a response to the demands of health and transparency-conscious consumers. As a company, by adopting clean labelling practices and looking for natural alternatives for food preservation, you can meet your customers’ needs and promote a healthier and more sustainable lifestyle.

If you are looking for natural preservation alternatives to embrace clean label for your food products, you have landed in the right place. At Amerex we offer a wide range of natural ingredients for food preservation. Our product selection is designed to meet the needs of the food industry for clean and transparent solutions. For example, the Biamex range of biotechnology-based natural preservatives that target pathogenic microorganisms, as potential substitutes for chemical additives or treatments to make your product cleaner and more accessible to your consumers.

You can check our website to explore our offer and find out how we can help you take your products to the next level with quality ingredients and clean labels. Do not hesitate to contact us!

• By sending an email to: imasd@amerexingredientes.com
• By calling us: +34 91 845 42 14
• By filling in the form bellow

Amerex see you neXt time
DOWNLOAD OUR BIAMEX RANGEDownload
DOWNLOAD THIS POST: Food Industry Trends: Clean label and PreservationDownload
Our Products

Contact us

2 + 0 = ?

ANTIOXIDANT FOOD ADDITIVES IN THE INDUSTRY

/by

Whereas the food industry quickly evolves, the need to ensure food safety and quality is essential, and one of the key elements in this process is antioxidant food additives. These substances play a crucial role in protecting foods from oxidation and spoilage, maintaining their freshness and quality.

In this Blog post we will explore how antioxidants are increasingly present in the Food Industry, and how Amerex has aligned itself with more natural antioxidant alternatives.

What is oxidation?

Oxidation is a natural process that happens when food is exposed to oxygen and other environmental factors. This process in food can lead to the degradation of essential nutrients, alterations in its physical, chemical and organoleptic properties, as well as the formation of undesirable compounds.

The effects of oxidation in foods can be detrimental, as they can alter both the sensory properties and nutritional quality of products. Oxidation can lead to the formation of undesirable compounds, such as free radicals and degradation products, which can affect the taste, odour and the visual aspect of foods. In addition, the loss of essential nutrients during oxidation can reduce the nutritional value of products.

What is the role of antioxidant food additives?

Antioxidants are compounds that help preventing or slowing down oxidation. These antioxidant food additives act as “shields” that fight the damaging effects of oxidation by neutralizing free radicals, unstable molecules that can trigger chain reactions of deterioration. In this way, the food stays fresh and maintains its original properties for much longer.

Therefore, in the food industry, antioxidants play a vital role in extending the shelf-life of products and maintaining their quality. They also play an important role in human health, as certain antioxidants have also been shown to have beneficial properties for the body.

How do antioxidant food additives have an impact on food quality?

The ability of antioxidants to protect food from oxidation translates into a longer shelf-life for food products. This not only benefits producers and distributors by reducing food waste, but also ensures that consumers have access to fresh, high quality food for a longer period of time. Preserving the sensory and nutritional characteristics of food is critical to maintain customer reliability and satisfaction, and ultimately to ensure a brand’s success in the marketplace.

The quality of food is intrinsically linked to its taste, texture and appearance. Antioxidants play a crucial role in preserving these qualities. For example, they prevent fats and oils from going rancid, maintain the vivid, fresh colour of fruits and vegetables, and prevent the formation of undesirable flavours.

Antioxidant food additive in a wooden bowl

What are the main antioxidant food additives?

Antioxidants, whether natural or synthetic, enable manufacturers to maintain the freshness, quality and safety of foods reaching consumers. Antioxidant food additives used in the industry are classified in the E-3XX group. Some of the important ones are the following:

  • E-300 – Ascorbic acid: Synthetic or natural antioxidant also known as vitamin C. In addition to having antioxidant properties, it also acts as a flavour enhancer and helps preserve the colour of certain foods. It is used in products such as beverages, meat products and baked goods. This compound can also be found in the form of salts, ascorbates (from E-301 to E-303).
  • E-392 – Rosemary extract: It contains natural antioxidant compounds, such as rosmarinic acid and carnosols, which help prevent food oxidation. It is a semi-natural antioxidant that was not originally considered an additive with E-number, but because of its high use it was eventually classified as such. These extracts are popular choices in products such as processed meats and dried sausages.
  • E-307 al E-309 – Tocopherols: Also known as vitamin E, it is obtained synthetically and added to foods to prevent oxidation of lipids and oils. Vitamin E can be found naturally in vegetable oils, nuts and cereals. Its presence helps maintain the freshness and quality of products such as vegetable oils, margarines and baked goods.

These and other antioxidant food additives play a crucial role in protecting products against oxidation and spoilage.

Are there any natural alternatives to the main antioxidants?

Indeed, as for other preservatives, there do exist natural alternatives to antioxidant food additives. As we have already mentioned, most of them are already present in nature and many manufacturers prefer to use them rather than putting an E-number on their labels.

In this sense, we wanted to mention the UP4HEALTH project that we introduced a few months ago and on which we have been working for three years now. The objective of UP4HEALTH is to develop techno-functional and bio-functional ingredients from by-products of food processing of plant origin, to use them in industries such as food, nutraceuticals or cosmetics. These active compounds are mostly antioxidants found in many fruits, vegetables and plants. So far we have obtained successful results in meat products such as hamburgers or dried sausages, in which their high antioxidant capacity and the very important role they play in extending the commercial shelf-life of foods have been demonstrated. The UP4HEALTH project has been an initiative in which we are very proud to participate, and we will continue to work on the development of new antioxidant alternatives that we can bring to you in the near future.

Where can you find these clean and effective antioxidant alternatives?

At Amerex we have always stood out in the industry for our focus on innovation and quality, being committed to improving the shelf life of food and ensuring that consumers have access to safe and healthy products. Clearly and with a deep understanding of the challenges facing the food industry, antioxidant food additives have always been integrated into our philosophy, and recently aligned with the current trend towards cleaner, more conscious and balanced eating through a special focus on natural alternatives.

In addition, at Amerex we have the AMEXOL range of products based on plant extracts that are specialists in fighting oxidation of the final food. The synergies of this range together with Amerex biotechnology result in more complete products that combine this technology with its natural preservative power, and shelf-life and food safety with the prevention of oxidation as described above. This strategy will help you preserve food quality and shelf-life, providing consumers with fresh and safe products and keeping their sensory and nutritional properties unaltered for a longer period of time.

We will be pleased to find the most suitable solution for you as a manufacturer in the search for a real efficacy that preserves the original characteristics of your food.

Our door is open, contact us!

Amerex see you neXt time
DOWNLOAD OUR PRODUCT RANGE: AMEXOLDownload
DOWNLOAD THIS POST: The Key Role of Antioxidant Additives in the Food IndustryDownload
Our Products

Contact us

3 + 2 = ?

FERMENTS AND THEIR ROLE AS BROAD-SPECTRUM PRESERVATIVES

/by

Welcome one more day to our Blog. We have previously talked about the protective role of starters in food. In today’s post we want to dig a little deeper into these preservation mechanisms, which also include their action against Gram-negative bacteria (enterobacteria, Salmonella or E. coli). Keep reading to learn more!

How do starters preserve against food contaminating microorganisms?

In this previous entry of our Blog we have already defined the fermenting bacteria, those that in addition to providing a protective function against the action of harmful microorganisms, improve certain organoleptic characteristics of the food. The mechanisms through which these starters carry out the preservation are: competition, growth markers and growth inhibitory metabolites.

Each one of the different starters has its own mechanism of action and level of activity. We can find bacteria with a wide-spectrum of efficacy against spoilage microorganisms. This antimicrobial spectrum includes activity at low concentrations against spoilage bacteria or Gram-positive food pathogens, but also extends to Gram-negative bacteria sub-lethally damaged by heat treatments or chelating agents. These starters potentially inhibit common food pathogens such as Listeria monocytogenes, Salmonella or Clostridium botulinum, among others.

What is the mechanism of action of the starters against different bacteria?

Starters possess antimicrobial activity that can be bacteriostatic or bactericidal, which is related to the cystine content. Taking this into account, three spectrum of action are established:

  • Narrow inhibitory spectrum, inhibiting only microorganisms of the same species.
  • Intermediate inhibitory spectrum, inhibiting other genus of LAB, Gram-positive bacteria and pathogens present in food.
  • Wide inhibitory spectrum, acting against a large number of Gram-positive bacteria.

There are also numerous starters that extend their range of action by inhibiting other bacterial species, pathogenic fungi and even viruses. Against Gram-negative bacteria, the inhibition is lower since they have the presence of a lipopolysaccharide outer membrane that acts as a very effective permeability barrier. However, a synergistic effect with other treatments such as high pressures (HPP) can improve this inhibition. Or also the use of chelating agents that make the cell wall and membrane of these bacteria permeable.

Can the safety of the final food be compromised by the use of starters?

As we have been saying, the only requirement for a starter to be accepted for use in food is that it must be safe in its application.

There is a widespread use of starters in the meat, dairy and fish industries, even though these are microorganisms which are already present in this type of food without being added. hey are even considered to be commonly used ingredients (such as, for example, paprika used in the manufacture of a “chorizo”). These cultures are reflected in numerous lists and documents relating to the safety of international organizations such as the EFSA or the USDA. Others, such as the Danish list, evaluate the safety of cultures according to the following criteria: isolated, identified, safe and non-resistant strains.

In short, the use of starters such as those of Amerex does not compromise the safety of the final food in any case.

And considering organoleptic characteristics, can the use of starters as natural preservatives affect the taste of food?

In response to this question, the most general answer would be that depending on the dosage and the type of starter used, the organoleptic aspects of the food could be modified.

Normally, starters are used in low dosages, which provides an organoleptic advantage, i.e. they do not significantly affect the flavour, texture or aroma of the food. However, it is true that there are some starters that ripen the product and, therefore, can have a greater influence on the change in flavour. In fact, in many cases their use can even improve the flavour and aroma of the food. There are also other types of starters that do not influence the flavour because they do not participate in the ripening of the product, this is the case of the preservative starters.

For example, in cheese manufacturing, starters play an important role in the ripening process, which involves the transformation of milk components into lactic-acid and other compounds, resulting in characteristic flavours and aromas. In this case, starters are essential to achieve the desired flavour in cheese and, therefore, their use not only does not negatively affect the flavour, but is essential to obtain a quality product. Or in the production of breads and bakery products, where starters are used for the production of sourdough, which in turn contributes to the fermentation and final flavour of the product. Or in the case of sausages, where the use of ripening starters is widely known to give the final product very specific flavour, aroma and texture characteristics.

Bread, cheese and cured meat made by starters Image by Freepik

In the case of the use of starters as natural preservatives, there is no significant impact on the organoleptic characteristics of foods, but the starters are mainly used to control bacterial growth. For example, in the production of cooked meat products, starters are used to control the growth of pathogenic bacteria and improve food safety, and their use does not significantly influence the flavour, aroma or texture of these products. It is true that by controlling the development of contaminating bacteria, the appearance of commercial defects such as syneresis or slime, which are changes perceptible to the senses, are avoided.

Unlike chemical preservatives, starters do not usually leave residues or significantly alter the nutritional quality of foods. In addition, these additives can have a negative effect on the taste, texture and aroma of foods, so using natural, healthy and sustainable alternatives to them is a good step.

Where can I find natural starters that act against microorganisms such as enterobacteria, Salmonella or E. coli?

Enterobacteria or pathogens such as Salmonella or E. coli are a common concern in the food industry, as they can cause food safety problems and affect product quality. That is why the use of natural preservatives has become an attractive alternative to traditional chemical preservatives. At Amerex, we offer a wide range of natural preservatives that include these that act against Gram-negative bacteria, preventing their growth and thus helping to extend the shelf-life of foods.

At Amerex, we offer a wide range of natural preservatives that include these that act against Gram-negative bacteria, preventing their growth and thus helping to extend the shelf-life of foods. Our Safemix® range of natural flavourings obtained by fermentation is based on different solutions, such as Safemix-AV, a specialist for serious problems with enterobacteria (some of which are highly pathogenic for humans), or Safemix-LS, a specialised starter combination solution for Listeria and Salmonella. All our blends are safe and effective for use in the food industry and comply with food safety standards and regulations.

Plus, our natural preservatives do not adversely affect the flavour, aroma or texture of the food, which allows us to maintain the organoleptic quality of the products. This is especially important in those foods that are sold under clean labels.

Contact us to learn more about these effective natural solutions for the control of Gram-positive and Gram-negative microorganisms in food.

See you next time
DOWNLOAD THIS POST: Starters and their role as broad-spectrum protectantsDownload
Conoce Nuestros Productos

Contáctanos

1 + 3 = ?

BIOTECHNOLOGY AND NATURAL FOOD PRESERVATION MECHANISMS

/by

Hello everyone and welcome once again to Amerex’ Blog which continues with a very interesting post for food manufacturers that follows the consumer demand for natural or minimally processed foods and without chemical additives in their composition. In this line, the food industry has worked and continues to work in the application of biotechnology to develop safe and effective foods against contaminating microorganisms.

Which are the mechanisms of natural preservation by lactic-acid bacteria (LAB)?

Lactic acid bacteria are a group of fermenting and lactic-acid producing bacteria, which helps the industry to give certain qualities to the foods as well as a protective function against the action of other harmful microorganisms.

These starters rely on various mechanisms to carry out this protective function. These include the traditional mechanisms of competition as well as food ripening, growth markers or the generation of a wide variety of metabolites that inhibit the growth of other bacteria (such as bacteriocins).

Each starter has different mechanisms of action and levels of activity. We can find bacteria with a wide spectrum of efficacy against spoilage microorganisms, both Gram-positive and Gram-negative. It is worth mentioning that bacteria that are similar to their competitors usually find the mechanisms for their inhibition.

Keep reading to learn a little bit more about these natural preservation mechanisms with starters!

How can a starter preserve naturally through competition and ripening?

The best known way of preservation by starters is through the ripening of the product. This normally includes an organoleptic change in the product by acidification. However, there are other starters in which their protective capacity is also linked to their growth, but not necessarily to a transformation by fermentation. We are talking about preservation through competition: a high number of harmless bacteria competing for food and culture medium, making it difficult for invasive microorganisms to thrive.

How can a ferment naturally conserve through metabolites and growth markers?

As the starter cultures grow, they leave a trace of their growth in the culture medium or in the food matrix, which is what we call “growth markers“. Thus, bacteria similar to these starters understand that this is not the best place to survive, so this is another natural conservation mechanism provided by starters. This includes metabolites that are developed by all of them as they grow. Obviously, there will be bacteria that are more specialized than others in their growth. These metabolites are very small peptides that are denaturized when in contact with human saliva, they are safe and like their bacteria, they do not create resistance to antibiotics.

In which foods does the food industry apply the use of starters as natural preservation mechanisms?

When we talk about natural food preservation, protective starters are highly effective in the preservation of a wide variety of foods such as meat, dairy products, fish, beverages, sauces… among others.

Some examples of the most common applications of these microorganisms and mechanisms in different foods are the following:

  • In meat products they are used to inhibit pathogens such as L. monocytogenes, E. coli, St. aureus, C. botulinum or Salmonella.
  • In dairy products they are more widely used, and their antimicrobial activity is mainly focused on the inhibition of Clostridium and Listeria. In cheese, for example, they are used for ripening and controlling spoilage bacteria.
  • In fish for preventing the appearance of Listeria in mass applications, as well as in injected or surface treatments.
  • In ready meals to extend shelf life by controlling pathogens and other bacteria that cause unwanted acidification.
  • In beverages and sauces, in addition to preventing the appearance of spoiling bacteria, to reduce the use of treatments and additives that help the food to have a fresher and more homemade appearance and flavour.
  • In bakery to directly and effectively fight moulds and yeasts, or the development of Listeria in those products that are more critical due to their pH and water activity.
  • In vegan products such as cheese and meat analogues for a controlled fermentation to improve the flavour of the final food.

As you can see, biotechnology is a great tool to naturally guarantee food safety and improve its sensorial and physico-chemical characteristics.

What legislation supports the application of starter cultures in the food industry?

As we have mentioned, there are many references to the fermenting bacteria traditionally used in the industry, which are collected in databases such as that of the EFFCA (European Food & Fermentation Culture Association).  Therefore, we can define lactic-acid bacteria as a characteristic ingredient of food. When catalogued as an ingredient, another reference is the European Regulation (EC) No. 178/2002, which simply states that good manufacturing practices, responsibility and safety are the conditions that a starter must comply with.

Is the safety of the starters guaranteed in their application onto the final food?

Lactic-acid cultures are referenced in documents and lists such as the EFSA QPS, the Danish list of their Ministry of Food, Agriculture and Fisheries, or the USDA GRAS list, where most commercial lactic-acid bacteria are considered safe. These lists are based on the collection of exhaustive studies about the entire metabolism of these bacteria under all possible circumstances.

In particular, the Danish list evaluates the safety of the strains according to the following criteria (and with the same objective as 178/2008):

  1. Identification: The micro-organism must be identified by an analytical method approved for species identification.
  2. Purity: Studies must be conducted to ensure that the micro-organism formulation does not contain potentially harmful organisms and/or large amounts of contaminating organisms of unknown identity
  3. Adverse effects: Absence of potentially pathogenic properties in humans or animals must be demonstrated. If the organism has the ability to produce toxins, it must be shown that these are not formed in harmful quantities during the particular application
  4. Antibiotic resistance: It must be proved that the micro-organism does not possess transferable antibiotic resistance.

Ultimately all these references guarantee the same thing, that the starter must be safe in its application.

Where can I learn more about starter cultures for natural food preservation?

You can see that the use of starters is of great interest to the food industry due to their potential as antimicrobials and their ease of application in numerous food matrixes. They are valuable candidates to consider in the replacement of E-number chemical preservatives, which follows the market trends of consuming more natural foods.

Amerex has its own range of products completely focused on the preservation of the final food by means of natural protection mechanisms. As a result, we provide solutions to the main challenges of the industry in different matrixes, such as the appearance of Listeria or Salmonella in dairy products, or Clostridium botulinum in cooked meat products. These are three examples of many others considering the variety of pathogens and contaminating microorganisms in general, and the many applications that exist in the food industry.

If you have any remaining questions about these biotechnological mechanisms for food safety, we will be happy to answer them and discuss all possible strategies for your food manufacturing.

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

DOWNLOAD THIS POST: Biotechnology and natural food preservation mechanismsDownload
Our Products

Contact us

5 + 2 = ?

FOODS WITH SULPHITES: NATURAL ALTERNATIVES AND HOW THEY AFFECT THE CONSUMER

/by

Sulfites are additives that have been used for many years in food preservation, and in some cases are even found naturally in foods.

In this Blog entry we will explain many aspects related to sulfites such as their functions in food as additives, the way they can affect the consumer, the needs of use and labeling according to official regulations and sulfite alternatives. Stay with us and read more about it!

What are sulfites in food?

To answer our first question about what sulfites are, sulfites and their by-products are chemical forms obtained from sulfur that are used as additives for the preservation of many foods. It is easy to recognize them in the labeling of any product since the EU recognizes 8 types of sulfites in food as additives, assigning them an E number (number between E220 and E228) and therefore approving their use.

What is the function of sulfites in foods?

Sulfites are added to foods in order to favor their preservation and maintain their color, achieving in some cases a bacteriostatic effect at high doses and avoiding the negative consequences of microbial growth and the oxidation process.

Typical foods containing sulfites as additives are the following:

  • Wines, musts, ciders and vinegars to prevent the development of molds, bacteria and yeasts.
  • Crustaceans so that they do not darken during marketing and cause consumer rejection.
  • Meat preparations, such as fresh sausages and burger meat, which need to be kept fresh and pink in color.
  • Dried fruits, sauces, canned vegetables…

Therefore, the ultimate goal of sulfites in foods would be to improve their appearance and prolong their shelf life. At Amerex we have no doubt that the color it gives is unsurpassed thanks to its reducing power, as well as giving certain organoleptic properties. However, precisely because of this, it sometimes gives misleading results in the final product, which may have triggered microbiological contamination even though it has an attractive color.

How are sulfites in food labeled? 

Products containing more than 10 mg/kg or 10 mg/L of sulfites must reflect this concentration on food labels. For example, in meat preparations the limit is 450 mg/kg according to the legislation, a dose capable of giving color but which is far from the doses traditionally used that allowed a more potent antimicrobial effect.

The labeling of sulfites in food consists basically of the name of their chemical formula and a number between E220 and E228:

  • E220 for sulfur dioxide.
  • E221 for sodium sulfite.
  • E222 for sodium acid sulfite.
  • E223 for sodium metabisulfite (sodium disulfite).
  • E224 for potassium metabisulfite (potassium disulfite).
  • E226 for calcium sulfite.
  • E227 for calcium acid sulfite (calcium bisulfite).
  • E228 for potassium acid sulfite (potassium bisulfite).
Fresh sausage with sulfites

What are the side effects of consuming foods with sulfites?

Perhaps the most important reason for labeling sulfites in foods is that they can cause health problems in people with sensitivities to these substances.

For the most part, sulfite-containing foods do not represent a health risk, nor are they carcinogenic or teratogenic for the population, and the amounts in which sulfites are present in food are below the maximum amounts allowed by law, and are controlled. Therefore, they meet the requirements of any food additive.

However, the metabolization of sulfites in foods can have negative consequences for people sensitive to these substances. There is an enzyme responsible for metabolizing sulfites from food in the human body, sulfite oxidase. It happens that in people with deficient enzymatic activity, this process can cause negative reactions. Therefore, the only way to avoid it is by not consuming those foods that contain a certain sulfite.

People sensitive to sulfites in food develop reactions such as digestive problems, skin reactions, itching, and respiratory disorders such as asthma, coughing, shortness of breath or wheezing.

About 3% of adults and 6% of children have a food intolerance due to the presence of allergens and sulfites in food. There are 14 allergens that European regulations establish that must be compulsorily reported on food labels, including sulfites if they are in amounts greater than 10 mg/kg or 10 mg/L, and labeled as sulfite or sulfur dioxide.

Effect of sulfites on product naming

As mentioned above, the law allows the formulation of products to contain sulfites and other ingredients, and depending on these, the products will be denominated in one way or another.

The use of sulfites is not allowed in meat in general, but when Regulation (EC) No. 1333/2008 appeared, they wanted to maintain the figures of longaniza or burger meat as a refuge to be used in markets that had traditionally done so, such as the English and Spanish markets.

Currently, these names are used in the market for all types of meat preparations that use this legal umbrella, even if they are not exactly sausages or burger meat. In the Spanish market, the color of products such as hamburgers is often associated with the intense red color of sulfite, forgetting the traditional organoleptic characteristics of a hamburger, although consumer habits are beginning to change.

For the sake of clarity, sausages cannot legally contain sulfites and/or colorants, but sausages can contain a regulated amount of sulfites. The same applies to hamburger or burger meat, the former does not contain sulfites and the latter does. This is a naming issue that protects the consumerif the product is labeled as sausage instead of sausageor as a hamburger instead of a hamburger burger meatThe consumer can now distinguish which has and which does not contain sulfites and/or colorants, since at first glance they may appear to be the same product.

What sulfite-free additive alternatives are on food market?

Amerex manufactures allergen and sulfite-free microbiological blends as an alternative to improve the safety and shelf life of a wide range of products such as sausages and burger meat. Biamex y Safemix are our biotech blends that improve the contamination and spoilage performance of these fresh foods over chemical additive options such as sulfite.

Sulfite-free hamburger

The biggest challenge is in maintaining the color, and currently we can reach more than 10 days of shelf life with a color that, although not as red, remains constant in a natural way as the first day the burger is made. To keep this oxidation at bay, we use our plant extracts Amexol and we even have European funding projects of circular economy where agricultural surpluses are used to obtain innovative polyphenols that help us in this task.

Where can I get a natural preservative alternative to sulfite?

At Amerex we can help you achieve a result that exceeds expectations so that you can replace this additive with clean label alternatives.

We are at your disposal to make our products more natural and safer.

Contact us if you want to know more!

Amerex see you neXt time

BIAMEXDownload
DOWNLOAD THIS POST: Foods with natural sulfites and how they affect consumersDownload
Get to know our products

 

Contact us at

6 + 0 = ?

Conoce Nuestros Productos

Contáctanos

0 + 1 = ?