The company offers various types of preservatives used in food production to protect products from microbiological alterations.

Lysozyme
Lysozyme is an enzyme derived from egg albumen and used to inhibit the growth of sporogenic bacteria (Clostridium tyrobutyricum) against other microorganisms.

Packing options: Powder 500 g

Potassium sorbate
Potassium sorbate is an approved food additive (E202), which is used for its fungostatic property. Especially used in the production of various dairy products to avoid yeast or fungal infections.

Packing options: Powder 25 Kg

Nisin
Nisin is a natural preservative produced by the bacterium Lactococcus lactis that grows in various types of cheese, as well as in a variety of other dairy products.

It has been approved by the European Union as a food additive (E-234) and acts against the development of a large number of Gram-positive bacteria and mainly sporogenic bacteria such as Clostridium botulinum, Staphylococcus aureus, Listeria monocytogenes, Bacillus sutillus and others.

A key advantage of using nisin is to avoid food spoilage by thermostable microorganisms when products are stored at high temperatures, resulting in products shelf life increase.

Packing options: Powder 500 g