S-Guard CLX-CONC

> Solina group continues its philosophy of RE... Thinking food. Discover a new highly efficient, low-cost in use shelf life improvement solution.

RE...Thinking food

Solutions for

tomorrow’s

Clean label preservation

• No e-number to be declared• No declarable allergens

• S-GUARD CLX-CONC selects the micro flora towards LAB (Lactic acid bacteria)

• Heat stable• No off-flavours, no acidity or increased saltyness

versus traditional shelf life extenders• No texture influence

• Improved color stability in fresh applications• Reduced sodium

Properties & advantages

Meat preparations and products are susceptible to spoilage. Solina Group offers a solution to ensure the best protection.

• Solina Gıda sanayi Ve Tic. A.Ş. • Kemalpaşa Organize San. Mahallesi 62.Sokak No:5 35730 Kemalpaşa İzmir, TurkeyT +90 (232) 4211280 M tinfo@solina-group.com.tr• Azargoon Mehr Tejarat Pouya Ltd • - Official distributor of Solina Group -

Sanat Tower bldg, 2nd floor, office no. 204, Alley No.21, Amirkabir Blv, Shiraz, Iran T 0098 71 38385225 – 6 M technomix.co@gmail.com Po box 71 7677 5583

02468

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Control Sodium Lactate 60% FoodSafety - Solina powdertype

S-GUARD CLX-C.

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Application type

Average days till spoilage reached

Non-LAB spoilage assumed (1.10E6 cfu/g) LAB spoilage assumed (1.10E7 cfu/g)

Usage and labelling• Vinegar, natural flavouring, spice extract• 1,2 - 1,8% on end product• Liquid product

Fresh meat

Cooked meat

Clear & clean label

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Time (Days)

Control Sodium Lactate 60% S-Guard CLX-CONC

S-Guard CLX-CONC

W www.solina-group.euSolutions for tomorrow’s

Clean label preservation

Performance in applicationfresh meat

RECIPE

• 95,6 % pork shoulder meat• 1,4 % seasoning (salt, spices, colour stabiliser, dried glucose syrup) (1% salt in meat recipe)• X % preservative• 3- X % water

PROCEDURE

• Mince meat through 8 and 3 mm.• Add preservative, seasoning and water.• Blend till homogenous.• Form 100 g - burgers.• Pack 2 burgers per tray and foil wrap.• Store at 4°C.

Control No addition

Sodium lactate 60% 2,5

Food safety (Solina powder type) 0,6

S-GUARD CLX-CONC 1,8

Trial setupPreservatives added Dosage (%)

PRODUCT EVALUATION

Spoilage - Shelf life data• Total psychrotrophic aerobic count (TPAC)• Psychrotrophic Lactic Acid bacteria (LAB)

MICROBIOLOGICAL RESULTS

FLAVOUR AND MOUTHFEEL ANALYSES

01234567

acid taste

juicyness

off-flavour

salty taste

texture

color

Control

Foodsafety

Sodium lactaat60%

S-GUARD CLX-CONC

LAB spoilage level

spoilage level

spoilage level reached by ‘control’ spoilage level reached by ‘S-GUARD CLX-CONC’

S-Guard CLX-CONC

W www.solina-group.euSolutions for tomorrow’s

Clean label preservation

Performance in

Consult our experts and discover our other solutions for meat applications! Ask our local partner to help you in RE…THINKING your food products.

applicationcooked meat

RECIPE

• 100 kg ham meat pH 5,7 - 5,8• 15 kg made-up brine• Other ingredients : • 16,5 g/kg curing salt • 0,5 g/kg sodium ascorbate • 0,5 g/kg dried glucose syrup

PROCEDURE

• Meat (fist size) was injected with 15% made-up brine, tumbled and stuffed in casings.• Casings were cooked at 74°C till 68°C core temperature and cooled down.• Slice, vacuum pack and store at 4°C.

Control No addition

Sodium lactate 60% 2,5

Food safety (Solina powder type) 0,6

S-GUARD CLX-CONC 1,8

Trial setupPreservatives added Dosage (%)

CUSTOMIZED SPECIFIC FLAVOUR PROFILE

PRODUCT EVALUATION

Based on spoilage and shelf life data• * Shelf life = time (days) to reach 10^6 cfu/gstarting from 10^2 cfu/g

Control 27,5

Sodium lactate 60% 40,0

Food safety (Solina powder type) 40,1

S-GUARD CLX-CONC 51

Product shelf life (days) *

80% increased shelf life against control !27,5% increase against current market standard products !