October 16, 2012
FAIRFIELD, NJAn antimicrobial from A&B Ingredients, CytoGuard LATM, combats pathogens in RTE processed meat and poultry products. Based on lauric arginate, a derivate of lauric acid, l-arginine and ethanol, the ingredient is not affected by pH and has a wide spectrum of activity and functions on nearly all bacteria, including Listeria, Salmonella, E. coli, Campylobacter, yeast, molds and Lactobacillus. And, because it is used at low levels, it typically does not impact flavor, color, texture or pH of the product.
The company also says the ingredient offers the following benefits:
Stable up to one year
Stable in pH ranges 3-9
Stable to heating and freezing
Concentrates in the water phase of products
At typical usage levels it does not impart any off flavors to most food products
It is a clear liquid and will not affect the appearance of food products
Gil Bakal, A&B Ingredients Managing Director says the active components in CytoGuard LA have been proven to be a safe and effective alternative to conventional processing treatments. Full toxicology studies and research have been conducted on the active component in CytoGuard LA and were found to be a non-toxic compound," he says. "The active compound in CytoGuard LA is metabolized by the body very rapidly and broken down into its natural building block components. Studies continue to prove CytoGuard LA effectiveness at significantly reducing bacterial levels in a wide range of food products by altering the cell membranes of the microbes, thus preventing their growth."
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