How to Increase Shelf-life of Food Products?

Since ancient times, meat technology has been constantly improving. Early meat preservatives included salt, sugar, and smoke, among others. Even with the advent of refrigeration, these methods remain popular. But since mature consumers more focus on the natural food, tradinonal chemical meat preservatives is elimanating.

I. The ancestors meat preservatives

Natural meat preservatives keep food looking, smelling and tasting normal and prevent illness from spoilage. Meat preservation ensures that humans have a steady source of protein, even during famine or non-hunting seasons. Salt is the oldest meat preservative, and our ancestors have long known to process foods with salt for long-term preservation.

II. Natural Shelf Life Extenders ACE Ingredients-Acearoma

Acearoma is a flavoring preparation, mainly based on the typical flavoring substances of vinegar and co-processed together with other natural flavoring preparations that allow the right tuning of its round and mild taste.

Acearoma is potentially applicable in all types of meat and fish applications, fresh or cooked processes, in brine or directly as powder ingredient. Its low applicative dosage makes Acearoma a functional and cost-effective solution with friendly labeling. It can replace other preservatives like lactates, lactates/acetates blends, and diacetate with favorable effects on the microbiological protection, shelf-life, taste, and cost-saving.

III. How to increase shelf-life of food products ?

The shelf-life of food products can be improved during the production process. By reducing the water activity of food and increasing the content of sugar, microorganisms' growth environment is impaired.

The packaging process is another vital stage to extend products' shelf-life. High concentrations of Co2, and N2 can inhibit the growth of microorganisms. Thus, the use of vacuum packaging or vacuum nitrogen-filled packaging can extend shelf-Jife of food.

Heat treatment or Jow temperature treatment is also a common method to increase the shelf-life of food. Most bacteria, yeast, mold nutrient cells, and viruses can be lethal after 10min in 50 ~ 60 C, Below o ℃, biochemical reactions can not be carried out and most bacteria stop growing or even dies. Thus, heat treatment or low-temperature preservation of food is effective in prolonging the shelf-life of food.

Inquiry natural food ingredients from ACE Ingredients Co., Ltd. Please do not hesitate to contact us at sales@aceingredients.com.