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LOW SODIUM & FOOD SAFETY
PURAC is known for products that contribute to safe and stable meat and poultry products. The PURASAL® range of products is effective in controlling pathogens including Listeria monocytogenes, Clostridium botulinum and E. coli 0157:H7. It can be applied in a wide range of meat & poultry products including cooked emulsied, cooked single muscle products, fresh marinated, minced meat products and dry cured products.
- PURASAL: This liquid range (60% concentration) available as a sodium salt, a potassium salt or as a combination, and as a special flavour masked range.
- PURASAL Opti.Form: A combination of (di)acetates and sodium or potassium lactates has shown an excellent effect on Listeria monocytogenes and helps meeting strict EU guidelines on ready to eat products (including cold smoked salmon). In the US they are referred to in the FSIS guidelines.
- PURASAL Plus: Higher concentrated range of potassium salts (78%) with a neutral flavour, which can be used in high dosages and as salt replacement.
- PURASAL Powders: Sodium powders of lactate and acetate (concentration 98%), developed for use in (pre)blends. They can be incorporated in tailored brine or curing blends, having a pure flavour enhancing and stimulating the meaty flavour while reducing the concentration of spices or flavour boosters.
PURAC provides predictive models to monitor growth of spoilage and pathogen micro organisms in end products and supplies services on identifying particular house flora and design tailored solutions.
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