DSM saves sausages with anti-mould innovation
for meat products, said to ensure an even coating of natamycin on
products like sausages and give stronger protection against health
risks.
Cheese and meat producers have, for some time, used an antimycotin called natamycin (derived from a streptomyces natalensis culture) to curb the growth of harmful mould and yeast on meat and cheese products.
This is an important safety to ensure products are safe to eat, and do no not spoil before they reach the consumer.
Natamycin, which kills yeast and mould cells by binding with an element in the cell wall, is usually applied to foods by dipping or spray applications.
But according to DSM it does not adhere well to the surface of some products, such as sausages, due to low viscosity.
This means that the whole surface is not covered, leaving some areas vulnerable.
DSM's innovation, known as PremiCoat L, uses its existing Delvocid ingredient, the active component in which is natamycin.
While Delvocid has been used in the EU since the 1960s, where it is labelled as E235, the Dutch ingredients firm set out to improving on this by combining it with thickening agents that improve the viscosity of the suspension.
The result, the company says, is improved adhesion and distribution of the natacymin over the whole product.
DSM's Thomas Eiting called PremiCoat L "a groundbreaking product for the meat industry".
It was developed in response to demand from DSM's customers.
He added: "It provides greater protection against mould and yeast formation and can reduce the amount of natamycin needed."
The ingredient is available in two different liquid concentrations, which can be used for both spray and dipping concentrations.
"The choice for either one should be based on the required viscosity and natamycin concentration," a spokesperson for DSM told FoodNavigator.com.
"These factors depend on the sausage manufacturer's application method, ripening conditions, and production method."
The company's team of technical specialists can also tailor PremiCoat L to meet a manufacturer's individual requirements.
While PremiCoat L is especially intended for dry, cured sausages, DSM also offers an antimycotic powder treatment for dry, fermented sausages called PremiNat.
