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APPROVAL OF BUFFERED VINEGAR AS FOOD PRESERVATIVE (E-267)

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Last September, the European Commission authorised the use of buffered vinegar as a food additive by assigning it the number E-267 in the list of food additives. Through the publication of Commission Regulation (EU) 2023/2086 of 28 September 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards the use of buffered vinegar as a preservative and acidity regulator.

Below you will find all the information on the inclusion of this food preservative in the list of food additives:

What food preservative is buffered vinegar?

Buffered vinegar is a liquid or powdered product which is prepared by adding buffers to vinegar, according to the above mentioned regulation.

The buffers used for its preparation are sodium/potassium hydroxide (E-524 to E-525) and sodium/potassium carbonate (E-500 to E-501). Buffered vinegar complies with the European standard EN 13188:2000 and has an exclusively agricultural origin (except wood/cellulose) by double fermentation, alcoholic and acetic. The main components are acetic acid and its salts.

Buffered vinegar has been used until now as a clean label alternative to other authorised preservatives or acidity correctors, in particular for the above mentioned acetic acid and its salts, whose numbers are: E-260-263. These food preservatives are mainly used for their power to protect against gram-negative microorganisms, as these types of bacteria are the most difficult to control. Among them we can find the worldwide known Salmonella or E.coli.

How is buffered vinegar included in the list of food preservatives?

Buffered vinegar is included in the list of food preservatives under the number E-267.

Commission Regulation (EU) 2023/2086 of 28 September 2023 amends Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards the use of buffered vinegar as a preservative and acidity regulator.

Following the submission of an application to the Commission in March 2021, authorisation was requested for the use of buffered vinegar as a preservative and as an acidity regulator in a wide variety of food categories. These foods include: Meat preparations as defined in Regulation (EC) No 853/2004), potato gnocchi, fresh and pre-cooked pasta, canned fruit and vegetables, cottage cheese, fresh cheese, except products included in category 16.

Following a safety assessment of buffered vinegar as a food additive for the above mentioned uses, it was concluded that there is no safety concern for the use of buffered vinegar at the maximum use levels proposed in the standard. The corresponding study was carried out by the European Food Safety Authority (EFSA).

What natural food preservatives are available as an alternative to buffered vinegar?

Currently, the natural food preservatives that exist as an alternative to buffered vinegar (E-267) and that are clean label are plant extracts. However, the effectiveness of these food preservatives is not as high as that of buffered vinegar.

Buffered vinegar has so far been used as an effective alternative to other authorised preservatives or acidity regulators, in particular acetic acid and its salts (E 260-263). As it did not have an E-number assigned to it until now, it was declared as natural flavouring or buffered vinegar. These preservatives are known to be very effective against gram-negative bacteria, whose problem lies in the cell wall that covers them and makes them more resistant to preservatives. Nowadays, natural spice or vegetable extracts cannot match this efficacy.

What clean label food preservatives does Amerex offer?

At Amerex we are experts in clean label food preservatives and we have a wide range of products with different functionalities, from protective action against pathogens to elimination of chemical additives.

For this purpose, we have preservatives that combine different technologies. Our experience is based on the use of protective fermentation. This microbial technology is totally natural and clean label. Within this category we have products such as the Biamex range, which cover a wide range of action.

There are also products that combine protective fermentation with chemical additives. Food preservatives that include buffered vinegar include Safemix AV or Biamex Aroma Global. They are highly effective against bacteria such as E.coli or enterobacteria, and the low recommended dosage (between 0.1%-10%) favours a natural and homemade organoleptic.

Among the Amerex products that use the synergy between protective fermentation and chemical additive, the following also stands out: Fermitrat FS. This solution uses a combination of microorganism strains together with acetic acid technology to maximise food protection against Gram-negative bacteria such as enterobacteria in general, as well as pathogenic microorganisms such as Salmonella and E. coli, which are a common concern in the food industry due to the risks associated with food safety and product quality.

These strains of microorganisms act in synergy with additives to enhance their antimicrobial properties, without negatively altering the taste, aroma or texture of the food.

If you are looking to improve the quality of your food by ensuring optimum preservation and organoleptic properties, do not hesitate to contact us! We have different ranges of products to meet the specific needs of our customers.

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EMERGING FOOD-BORNE PATHOGENS: CAMPYLOBACTER

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In the world of food safety, the emergence of emerging pathogens poses constant challenges. Among them, Campylobacter has emerged as a disturbing player in the food safety equation.

 As we explore the complexities of this microorganism and its impact on a variety of foods, we will discover how Amerex, a leader in biotechnology-based natural food preservatives, is at the forefront of finding innovative solutions.

Join us in this blog to understand and address the challenge presented by Campylobacter in our food chain.

Pathogenic microorganisms in food. What do we know about Campylobacter?

In the constant quest to ensure food safety, we are faced with a number of challenges, one of which is the emergence of new emerging pathogens in food.

The Campylobacter bacterium has recently captured the attention of the scientific community. Campylobacter belongs to the family Campylobacteraceae. Species of this genus are Gram-negative, comma-shaped, motile bacilli and have proven to be a growing risk in the food chain due to the food poisoning they cause.

Combating Gram-negative bacteria is one of the main challenges for the food industry, as there are not many food additives that are really effective against these pathogens due to the protection afforded by their cell wall. To a lesser extent, we can even find natural food preservatives that are clean-label and really effective in keeping this type of microorganisms at bay.

Which foods are contaminated by the emerging pathogen Campylobacter?

The prevalence of pathogenic microorganisms in food, such as Campylobacter, poses a serious threat to public health as it can cause campylobacteriosis (a common cause of intestinal infection). These bacteria are also one of the many causes of traveller’s diarrhoea or food poisoning.

These bacteria can contaminate a wide range of foods, from poultry to dairy products to raw vegetables, similar to contamination by the world-renowned Salmonella. People are almost always infected by eating contaminated food.

Emerging pathogens

Understanding how these emerging pathogens affect our food chain is essential to implement effective safety measures, both at the production level in the food industry and good food handling practices by consumers at home.

What are the most common types of food additives against Campylobacter?

In the quest to ensure food safety, it is crucial to know which are the most common and effective types of food additives against Gram-negative pathogens such as Campylobacter.

The group of Gram-negative bacteria are among the most difficult to combat in the food industry, including pathogens such as the aforementioned Salmonella and Campylobacter, or E. coli within the group of enterobacteria. All of them can cause diseases of particular relevance to humans as a result of consuming food that has developed them.

The most common types of food additives against these bacteria is the use of acids, such as acetic acid. Acetic acid is widely used in the industry and has been assigned the E number E-260, and also all its salts such as sodium diacetate, the latter being the additive with number E-262ii. Even with this specific activity, acetic acid often requires synergies with other preservatives of different origins to control its occurrence.

Are there natural food preservatives against Gram-negative bacteria?

Amerex, through its use of biotechnology, has developed natural food preservatives that not only extend the shelf life of food, but also act as effective barriers against these unwanted microorganisms.

The combination of technologies in the food industry has become an innovative and effective strategy to improve product safety and quality. At Amerex we have products based on the synergy of acetic acid and protective fermentation, such as Fermitrat Fs, which is a prime example of this highly effective combination.

However, there are other fully clean-label solutions that allow acetic acid to be removed from the equation, resulting in natural food preservatives. Thanks to the use of protective fermentation, the mixture of different strains allows us to obtain products that tackle these types of pathogens, such as Safemix AV.

In summary, the challenge of dealing with emerging food pathogens requires a combination of awareness, research and innovative solutions. Amerex is committed to providing natural food preservatives that not only meet these challenges, but also raise food safety standards in the industry.

Our team of experts is at your disposal to advise you on customised solutions for your specific needs in the food industry to improve the safety, quality and durability of your food products.

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POTASSIUM SORBATE ALTERNATIVE AS A FOOD PRESERVATIVE IN SAUCES

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Refrigerated sauces are used in a wide variety of dishes, from salads to fast foods and snacks. These foods offer great convenience and taste, but also challenges in terms of shelf life and food safety due to the pathogenic microorganisms that thrive in them. That is why potassium sorbate is commonly used in in this type of sauces.

In this blog, we will explore the types of refrigerated sauces along with the microbiological problems they face and the most common pathogenic microorganisms, potassium sorbate as a food preservative (it is one of the most commonly used chemical food preservatives) and finally, a clean label alternative to this chemical preservative currently on the market.

What types of refrigerated sauces are in market?

There are many types of refrigerated sauces that can be found in a wide variety of flavours and textures. Some common examples include mayonnaise sauce, mustard sauce, guacamole and many others. These sauces are popular because of their freshness and taste, but that same freshness also makes them susceptible to the growth of microorganisms.

We could classify the types of sauces according to the processes they have undergone:

  • Fresh
  • HPP
  • Pasteurised

Each of them suffers from a specific shelf-life problem, the freshest sauces spoil in a short time and are more vulnerable to pathogenic microorganisms, while the most treated products (HPP or pasteurised) lose their organoleptic freshness over time, which is why different food preservatives are used.

sauces where sorbate is used

What are the typical microbiological problems with refrigerated sauces?

Refrigerated sauces, which include classics such as mayonnaise and guacamole sauce, face similar microbiological problems. These sauces often contain fresh ingredients such as avocado, tomato or onion that may be contaminated with pathogenic microorganisms such as Salmonella or E. coli. Cross-contamination is a real risk during the handling and preparation of these ingredients, increasing the risk of foodborne illness. In addition, the high moisture and water content in these sauces provides a favourable environment for the growth of moulds and yeasts.

This can lead to problems such as the proliferation of harmful microorganisms, affecting both food safety and product quality, necessitating the use of food preservatives such as potassium sorbate by manufacturers to ensure product safety.

What are the microbiological problems with guacamole sauce?

In particular, guacamole sauce presents a specific set of challenges.

– Discolouration and browning: Guacamole is prone to discolouration and browning due to oxidation of the avocado components. While this is not a microbiological problem in the food safety sense, it can negatively affect the quality and appearance of the product.

– Mould and bacterial growth: The high humidity and water content in guacamole sauce provides an environment conducive to bacterial and mould growth. Microorganisms such as Listeria, Salmonella and E. coli can proliferate if the sauce is not kept at the proper temperature and stored for long periods.

– Texture and Consistency: Unwanted microorganisms can affect the texture and consistency of guacamole sauce, causing it to become runny or take on an unpleasant texture. This can lead to consumer dissatisfaction.

What chemical preservatives are used in refrigerated sauces?

To combat these microbiological problems, the industry has traditionally relied on chemical food preservatives. These chemical preservatives can include potassium sorbate, sodium benzoate and other ingredients that extend the shelf life of refrigerated sauces. While these food preservatives have been effective, some consumers are concerned about their impact on health and prefer to avoid chemical additives.

These food preservatives can be identified on food labels by the following numbers:

  • E202 Potassium sorbate – is a derivative of sorbic acid (E200).
  • E211 Sodium benzoate – is obtained industrially by reaction of sodium hydroxide (E254) and benzoic acid (E210).

What Clean Label alternatives to potassium sorbate are available for refrigerated sauces?

There are clean label alternatives to potassium sorbate to combat these microbiological problems in sauces.

Amerex offers a natural alternative to potassium sorbate called Biamex YM or Biamex Aroma Global, a biotechnology-based natural preservative. This product is particularly effective in the fight against moulds and yeasts, two of the main microbiological challenges in refrigerated sauces and in guacamole sauce in particular. Biamex is not only a safe and effective option, but also meets the demands of consumers concerned about the absence of chemical preservatives in food. This makes it a truly clean label alternative also for manufacturers looking to remove E numbers such as potassium sorbate from their food labels, while maintaining food safety.

In summary, both refrigerated sauces and guacamole sauce are delicious and very common in gastronomy, but their microbiological problems can affect both food safety and quality. Instead of resorting to chemical food preservatives, Amerex’s alternative to potassium sorbate, Biamex YM or Biamex Aroma Global, offers a natural and effective clean label option to combat these problems, while ensuring the satisfaction of both consumers and food producers.

If you want to know more, contact us!

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Alimentaria Foodtech 2023 is officially underway! Don’t miss out on the recent developments in food safety

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From today, Tuesday 26th September, the Amerex sales team will be present with its own stand at the Alimentaria Foodtech trade fair which will take place in Barcelona until Friday 29th September.


Alimentaria Foodtech is a fair of ingredients, machinery and technology, which has participants from all over the world and where the most recent developments in the industry are presented. This space is a meeting point for the most relevant companies in the sector.


The fair will be held at Fira Barcelona, in Hall 2. Visiting hours for each day are:

  • Tuesday 26 to Thursday 28 September from 9.30am to 6.30pm
  • Friday 29 September from 9.30am to 4pm.

Alimentaria map

You can find us at stand A 264, where we will be presenting this year’s fresh updates, result of the research projects we are part of.


You will also be able to find one of our latest products in the Ingrenova space, where the most innovative Intermediate Food Products (IFP) will be presented.


Here are some photos of the stand so you can find us better!

If you need more information, please do not hesitate to contact us.


We look forward to hearing from you!


imasd@amerexingredientes.com


Telephone: +34 91 845 42 14

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ANTIOXIDANT FOOD ADDITIVES IN THE INDUSTRY

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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.

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Codex Alimentarius in food production

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Food production must be carried out according to strict food safety and hygiene standards to prevent any type of contamination from reaching the final consumer.

For this reason, in 1963 the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) created the Codex Alimentarius Commission, whose objective was to ensure the safety and quality of food.

Below, we take a closer look at this set of standards.

What is the Codex Alimentarius or “Food Code”?

The Codex Alimentarius is the grouping of standards, codes and recommendations approved by the largest international food standards body: the Codex Alimentarius Commission (annexed to the FAO and WHO).

This document was created to ensure the proper handling of food by all members of the food industry and to assure consumers of the quality and safety of the products they consume.

What is the Codex Alimentarius for?

The Codex Alimentarius serves to protect the integrity of consumers by promoting a series of practices within the food sector. This list of standards seeks to guide manufacturers and to promote a series of common requirements within the international food trade, harmonising in some way the infinite number of legal differences that exist in each country and seeking an international food legislation.

How many standards does the Codex Alimentarius contain?

The Codex contains more than 200 standards written in different languages and covering the following areas:

  • Food labelling.
  • The use of additives.
  • The use of contaminants.
  • Food hygiene.

As mentioned above, these standards are not mandatory but a recommendation for the governments of each country to decide whether or not to introduce them into their legislation.

What are the regulations in food production?

The regulation of food production depends on each country, but several countries have used this code as a basis for introducing their own food legislation. The Codex Alimentarius is an international reference that helps to harmonise standards related to food safety and comprises 188 member states.

Among the functions of the Codex Alimentarius Commission is also to organise a multitude of meetings between the various international experts in the sector to raise awareness and ensure compliance with food safety standards. It is a meeting point not only for manufacturers and governments, but also for scientists, consumer groups and food authorities, as its standards include evaluations of food medicines, information on additives and limits on pesticides.

What is the relationship between Codex Alimentarius and food labelling?

One of the issues addressed by the Codex Alimentarius is the information that food labelling should contain to ensure proper understanding by consumers. The general principle (and one that should be self-evident) is that no false or misleading information should be provided on a food label. This also includes any health claims that are intended to be made about the product and which mislead the consumer.

According to these rules, the following information must be compulsory on food labels to ensure that the information is clear and specific:

  • Name of the specific food.
  • Treatment to which it has been subjected.
  • List of ingredients in descending order of content.
  • Allergenic or intolerant ingredients (eggs, soya or crustaceans).
  • Food additives.
  • Net content and drained weight by volume and weight.
  • Name and address of the manufacturer.
  • Country of origin.
  • Batch identification.
  • Storage instructions.
  • Use by date.
  • Instructions for use, if any.

What does clean labelling or clean label mean today?

Clean labelling (like the Food Codex) aims to ensure the truthfulness of the information on food labels. This trend, which has been at the forefront of the industry for some time now, is well known at Amerex.

Like the standards mentioned above, Amerex is characterised by transparency with our customers when it comes to our products. With more than 40 years of history in the industry, our goal has been to research and design tailor-made products for all types of food. As a result, 95% of our products are clean label.

Food safety and quality do not have to be at odds with a clean label. At Amerex we have the Biamex or Safemix range, whose purpose is to ensure the protection of the food by being able to remove/decrease the use of additives; or the Fermitrat range of maturation starters for sausages.

If you want to know more about our clean label, organic and vegan ingredients, do not hesitate to contact us!

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THE SENSES: SENSORY TESTING OF FOOD PRODUCTS

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The sensory analysis or sensory testing of food has the mission of evaluating the different characteristics of a product using the five senses: sight, taste, smell, touch and hearing. In this way, a series of defined tests are carried out using very rigorous procedures.

According to this definition, sensory analysis is not the same as a “food tasting”. The main difference lies in the series of defined tests that are carried out in sensory analysis and which involve the 5 senses.

In this article we will learn how a food sensory panel can be carried out to develop improvements in the organoleptic of food thanks to sensory analysis.

What are the applications of sensory analysis?

The applications of food sensory analysis are numerous and are used for different purposes: process control, food quality control, acceptability studies or as a tool for making decisions regarding new ingredients or production processes.

Although sensory analysis is traditionally used in the wine and olive oil industry, it is currently used in all types of food. The sensory properties of a food are essential for the product to be accepted by consumers. This is why sensory analysis is so important in the development of new products, as it helps to study whether the organoleptic characteristics of the food will be well accepted by the end consumer and whether it will meet their needs.

What is sensory analysis in the food tasting process?

Sensory analysis in the food tasting process consists of the study of the sensory attributes of food through our senses. This process is carried out through procedures that are governed by a series of rules so that the final results are clear and reproducible. This is what is known as a food sensory panel.

In the following, we will study each sense and the role it plays in the perception of a food’s organoleptic properties:

Sight

The sense of sight will be the first “filter” for the consumer’s acceptance of a food.  Sight can distinguish whether the appearance of the food is normal or abnormal based on the following properties: Colour, Shape, Size and Roughness.

For the sensory analysis of colour, colour scales will be used to study: hue, intensity and brightness. Nowadays, there are very sophisticated devices that allow detecting these variations in the colour of the food in a very precise way, such as the chroma meter.

Smell

Smell is the second “filter” in the acceptance of a food and is based on the stimulation by chemicals in the food that receptors in our nose receive.  Food odour is measured in sensory analysis on the basis of three characteristics: Intensity, Persistence and Saturation Capacity.

Taste

Once we have passed the first two “filters” that can give us an idea of the organoleptic quality of the food, we come to the taste test. The taste or “basic flavour” can detect four types of taste: sweet, salty, sour and bitter. Recently, a fifth taste has also been recognised: the umami taste.

It should be noted that both smell and taste are chemical senses that are closely related to each other, increasing the perception of flavour.

Touch

The sense of touch is closely related to the texture of the food. This sensory property is also composed of what is identified by sight and hearing and detects any deformation of the food.

Food texture can be studied according to the following parameters: Hardness, Cohesiveness, Viscosity, Elasticity, Adhesiveness and Chewiness.

Hearing

The sense of hearing is used to complement the analysis of the texture of the food by means of the sounds detected when the food is evaluated in the mouth.

What are the types of sensory tests?

The types of sensory tests for food analysis are classified into affective tests, discriminatory tests and descriptive tests.

Affective tests

Affective tests are subjective tests. In these tests, the judges state in general terms what they thought of the food: whether they liked it or not, whether they disliked it, whether they preferred one product or another, etc.

These tests are further divided into:

  • Preference tests. Comparative tests between different samples that are analysed by means of a questionnaire and significance tables.
  • Satisfaction tests. A numerical analysis is carried out by means of an analysis panel of the sensation produced by the different samples.
  • Acceptance tests. An attempt is made to measure a person’s desire to purchase a product. It is carried out through complex questionnaires in order to determine the ideal public (target).

Discriminatory tests

Discriminatory testing is used to study the differences between different food samples. It is mainly used in the change of formulation or processing of a food.

Examples of discriminatory tests are: Simple paired comparison test, triangular test, paired comparisons test, multiple comparisons test.

Descriptive tests

Descriptive tests use quantitative methods with the aim of objectively defining the properties of a food. These tests are classified into:

  • Unstructured scale rating. Measures the intensity of an attribute.
  • Ranking tests: Ranking according to the intensity of a sensory attribute.
  • Rating by interval scales. Identifies various characteristics of each sample: level of spiciness, bitterness, sweetness, etc. 
  • Rating by standard scales. These scales are similar to the previous ones, but reference foods are used.
  • Proportional rating or magnitude estimation. To jointly evaluate complex attributes of a food, such as taste, aroma and texture.

What are the optimal conditions for a good sensory analysis?

There are a series of optimal conditions that a room should have in order to carry out a good sensory analysis:

  • Temperature and humidity conditions should be comfortable unless the product requires special conditions.
  • The colour of the room walls and furniture should be neutral to not influence the colour of the samples.
  • The analysis room should be kept odour-free by an extraction system if necessary.
  • Ambient noise should be reduced to avoid distractions. It is best to soundproof the sensory panel area.

It should be taken in mind that a sensory analysis is not a mere tasting, but often involves an exhaustive analysis of the characteristics of a foodstuff and it is therefore necessary to take care of all these details.

How to improve the organoleptic characteristics of food by using natural ingredients?

As we have seen, the sensory analysis of food is often a fundamental requirement to evaluate the organoleptic properties of a product before launching it to the market or modifying its processing or formulation. At Amerex, we are always committed to natural ingredients, such as the preservative solutions in the Biamex or Safemix range, which help to improve the shelf life of foods and maintain or improve their organoleptic properties.

We have a wide range of starters (Fermitrat range) that through the enzymatic activities of the microorganism are able to generate a good colour, flavour and aroma in the sausage.

Write to us if good organoleptic properties are also essential for you and get to know our products for all types of food: meat or vegan, dairy, fish, ready meals, beverages and sauces or bakery. We are available for you!

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THE MOST WIDELY USED FOOD PRESERVATIVES IN THE INDUSTRY

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We welcome you one more day in our Blog with a new entry! Did you know that according to the FAO about 14% of the world’s food is lost after harvest, and another 17% is wasted during marketing and by consumers, especially in households? One of the main reasons for this waste is microbial spoilage. Foodstuffs suffer from the presence of undesirable microorganisms that cause them to develop alterations that limit their shelf life. How many times have we heard the phrase “it’s gone bad” in our homes? In addition to consumers, these negative consequences also affect manufacturers and distributors.

In addition to commercial defects, food spoilage can pose a health hazard to those who consume it. We continually hear how diseases such as listeriosis, salmonellosis or botulism affect the population, in some cases triggering very serious consequences.

There is no doubt that these negative effects of food spoilage are a reason for the industry to develop effective methods and tools to mitigate the appearance and growth of pathogenic or spoilage microorganisms. We always talk about the barrier system as the different strategies for food protection: processes such as thermal treatments or high pressures, good practices, care in packaging or storage, among others, and of course the use of chemical or natural substances with antimicrobial action such as antimicrobial agents. food preservatives.

How are food preservatives defined?

According to European Parliament Regulation 1333/2008, preservatives are: “substances that prolong the shelf life of foods by protecting them from spoilage caused by microorganisms or that protect against the growth of pathogenic microorganisms“. This Regulation differentiates this definition from that of antioxidants, which protect against “deterioration caused by oxidation, such as rancidity of fats and color changes“.

Food preservatives are one of the many types of food additives that exist (in our previous Blog entry you can review what they are and their functionalities), and their definition would therefore be limited to those ingredients that are added to foods to ensure their stability during shelf life, protecting them from microbial spoilage by pathogens or other microorganisms..

These preservatives can be divided into organic and inorganic, and can also be differentiated by their mode of action. The use of each of them separately or together will depend on the type of food and the need for protection required.

Tasty and healthy food thanks to food preservatives

Which food preservatives are most commonly used for food protection?

Some of the most common preservatives in food are weak organic acids capable of altering the metabolism of microorganisms and are especially effective in the case of acidic foods. For example:

  • Sorbic acid together with its salts, the sorbates, is one of the most widely used food preservatives of chemical synthesis today, especially effective against molds and yeasts. It does not alter the flavor or aroma of food, and in the case of sorbates, these are more soluble and of minimal toxicity.
  • Propionic acid, also used as propionate (in salt form) is effective against molds and some bacteria.
  • Lactic acid is in liquid form, which limits its application, but it is one of the most important additives in foods with microbial fermentations. It is also used in salt form, lactate.
  • Benzoic acid is a preservative that works on foods with acidic pHs below 5, and even 4. It is mainly effective against yeasts but also has indirect action against bacteria and molds. It is also used as benzoate, its salt.
  • Acetic acid is a substance very present in vinegar. It has a great potential for preservation but modifies the organoleptic properties of the food. Its effectiveness increases the lower the pH of the product to be preserved. Its salt used is diacetate.

What other preservatives are used in food?

In addition to the acidic preservatives mentioned above, there are others that we will use for other microorganism spoilage control needs.

For example, sulfur dioxide is traditionally used in winemaking, but nowadays it is one of the preservative additives that also has an antioxidant action on food, preventing browning and browning. However, this is not used directly as it is an irritant gas, but is better known by the term sulfite, which is used directly in the food industry in the form of sodium, calcium or potassium salt. It should be noted that this additive is an allergen and in high doses can affect human vitamin B1, so there is a strong regulation of it.

Likewise, nitrates and nitrites, which historically have been used mainly in cured meat products. Nitrates can also be found in nature in some vegetables such as lettuce or beets, derived from the action of the metabolism of substances present in the soil. Nitrites have a good preservation capacity thanks to the control of spore-generating microorganisms and their toxins, such as botulinum toxin. They also serve to generate and maintain the characteristic color of foods, such as the bright red of meat products. However, nitrites (both those produced from nitrates and those used directly) at the end of their metabolism can generate nitrosamines, carcinogenic substances that are a health risk for the consumer.

As we mentioned in the previous Blog entry, food preservatives in particular, and additives in general, are evaluated and regulated by the Scientific Committee on Food (SCF) together with the European Food Safety Authority (EFSA). Both institutions work to determine the safe level of consumption and the Acceptable Daily Intake (ADI) for each substance, thus ensuring its safety as a food ingredient and trying to avoid potential health risks to consumers.

Can manufacturers in the food industry access natural alternatives to replace their additives?

At Amerex we focus on developing alternative solutions to food preservatives for food safety and shelf life. Our bio-based blends are E-number free, so in addition to meeting your natural preservation challenges, they will help you achieve clean label foods with cleaner, homemade organoleptics.

You can find here our strategies for the substitution of additives and other treatments used in the industry to slow microbial spoilage. For example, within Amerex’s natural preservatives we have specialist products such as BIAMEX-YM that can replace sorbate to protect against molds and yeasts. Or our SAFEMIX range of natural flavors obtained by fermentation to replace lactate or acetate, among others.

Contact us to know all the proposals for food protection and make your final product safe, stable and tasty.

See you next time
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