DSM saves sausages with anti-mould innovation

By Jess Halliday

- Last updated on GMT

Related tags: Dsm, Concentration, Pork, Meat

DSM Food Specialities has developed a new mould and yeast inhibitor
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.

Related topics: Ingredients

Related news

Related products

show more

Benefit from our plant-based dairy expertise.

Benefit from our plant-based dairy expertise.

ADM | 01-Nov-2022 | Case Study

Are you looking to elevate your work in plant-based dairy? ADM is ready to help with a full ingredient pantry and advanced formulation expertise to meet...

Discover the secret to exceptional non-dairy m*lks

Discover the secret to exceptional non-dairy m*lks

Amano Enzyme Inc. | 21-Oct-2022 | Infographic

We’ve cracked the great non-dairy m*lk puzzle! Put an end to your plant-based m*lk formulation woes with our enzymes – the missing puzzle piece you’ve...

Dairy Ingredient Solutions For Every Application

Dairy Ingredient Solutions For Every Application

Corbion | 04-Oct-2022 | Product Brochure

Better texture. Better stability. Better consistency. These are just some of the benefits Corbion® SMART solutions deliver to help you exceed your customers’...

Related suppliers

Follow us

Products

View more

Webinars