SoftAcid® is a very efficient additive for preservation of by-products from the food and non-food industry.
By-product preservation
The use of industrial by-products is becoming more and more popular in the animal feed industry. These products can provide an excellent nutritional profile if preserved in a good way.
SoftAcid is an ideal product for this application, since it provides a fast, but controlled, pH reduction, favourable to the lactic acid bacteria naturally present in most food by-products. Furthermore, SoftAcid has a strong bactericidal effect on pathogens, which helps preserve any type of food (bread, biscuits, candy, sweets, meat, etc.) and non-food (DDGS, okara etc.) by-products.
SoftAcid's prebiotic properties also help enhance beneficial bacteria, which leads to better stabilised products.
In protein rich by-products (meat by-products, fishmeal), SoftAcid can help reduce the oxidation (TVN, oleic acidity, biogenic amines) as shown in the table below.
Benefits
- Efficient pH reduction and control
- Reduced oxidation
- Reduced corrosion rate
- Low volatility
- More sustainable than pure acids
Example of 3 slaughterhouses using SoftAcid in Western Europe:
|
|
Slaughterhouse 1 |
||
|
SoftAcid V 10Kg/T |
No Acid |
SoftAcid vs. Blank |
|
|
pH |
3.49 |
5.74 |
-2,25 |
|
TVN (mg N/100 g) |
0.02 |
0.19 |
-89% |
|
Oleic acidity (%) |
9.4 |
53.6 |
-82% |
|
Putrescine (ppm) |
43 |
849 |
-95% |
|
Cadaverine (ppm) |
16 |
1.062 |
-98% |
|
Histamine (ppm) |
18 |
683 |
-97% |
|
Enterobacteria (CFU/g) |
< 103 |
2.1 x 108 |
Disappeared |
|
|
Slaughterhouse 2 |
||
|
SoftAcid V @10Kg/T |
No Acid |
SoftAcid vs Blank |
|
|
pH |
3.33 |
5.40 |
-2,07 |
|
TVN (mg N/100 g) |
0.016 |
1.96 |
-99% |
|
Oleic acidity (%) |
9.9 |
40 |
-75% |
|
Putrecine (ppm) |
76 |
484 |
-84% |
|
Cadaverine (ppm) |
57 |
480 |
-88% |
|
Histamine (ppm) |
23 |
125 |
-82% |
|
Enterobacteria (CFU/g) |
< 103 |
2.2 x 108 |
Disappeared |
|
|
Slaughterhouse 3 |
||
|
SoftAcid V @10Kg/T |
No acid |
SoftAcid vs Blank |
|
|
pH |
3.81 |
6.16 |
-2,35 |
|
TVN (mg N/100 g) |
0.42 |
0.33 |
+27% |
|
Oleic acidity (%) |
10.7 |
71 |
-85% |
|
Putrescine (ppm) |
159 |
1.346 |
-88% |
|
Cadaverine (ppm) |
130 |
1.300 |
-90% |
|
Histamine (ppm) |
32 |
130 |
-75% |
|
Enterobacteria (CFU/g) |
< 103 |
1.5 x 108 |
Disappeared |
