Ingredients

Thermophilic lactic acid culture.

The culture is a defined single strain with a long history of safe use.

Substantial clinical documentation on possible health benefits are avaliable upon request and likewise are certificates of identification and certificates of safety and origin.

BB-12® is a registred trademark of Chr.Hansen.

This culture has been produced without the use of dairy derived ingredients in any part of the production steps.

The culture is manufactured in an environment where dairy ingredients are handled.

However, the process equipment is cleaned according to our GMP standard before production of this culture.

The culture is designed to be used as an adjunct, in combination with a Vega™ starter or probiotic culture, in production of the fermented plant-based alternatives.

Vega™ Boost PA has been carefully selected for its potential to improve acidification time, and has effect on taste and flavor.

The effect is base dependent and cannot be generalized.

The culture can be used as a single adjunct culture, or combined with other Vega™ Boost cultures.

The culture is designed to be used as an adjunct, in combination with a Vega™ starter or probiotic culture, in production ofthe fermented plant-based alternatives.

Vega™ Boost LH has been carefully selected for its potential to improve acidification time, and has effect on taste and flavor.

The effect is base dependent and cannot be generalized.

The culturecan be used as a single adjunct culture, or combined with other Vega™ Boost cultures.

The culture is designed to be used as an adjunct, in combination with a Vega™ starter or probiotic culture, in production of the fermented plant-based alternatives.

Vega™ Boost LP has been carefully selected for its potential to improve acidification time, and has effect on taste and flavor.

The effect is base dependent and cannot be generalized.

The culture can be used as a single adjunct culture, or combined with other Vega™ Boost cultures.

Thermophilic lactic acid culture.

This culture has been produced without the use of dairy derived ingredients in any part of the production steps.

The culture is manufactured in an environment where dairy ingredients are handled.

The culture is used in the production of yoghurt products such as drinking or stirred, made from dairy alternatives.

This culture has been produced without the use of dairy derived ingredients in any part of the production steps.

The culture is manufactured in an environment where dairy ingredients are handled.

The culture is used in the production of drinking, stirred or set fermented products made from dairy alternatives.

The dairy alternative base should have a pH 7 to ensure sufficient activity of the culture and it should contain enough fermentable sugar to reach pH 4.5 in the final product.

Fermentation temperature should be 38°C – 43 °C.

The final product should be stored at 8 °C.

The maximum shelf life of the final product is 60 days at 4 °C or 28 days at 8 °C.

This culture has been produced without the use of dairy derived ingredients in any part of the production steps.

The culture is manufactured in an environment where dairy ingredients are handled.

The culture is used in the production of drinking, stirred or set fermented products made from dairy alternatives.

The dairy alternative base should have a pH 7 to ensure sufficient activity of the culture and it should contain enough fermentable sugar to reach pH 4.5 in the final product.

Fermentation temperature should be 38°C – 43 °C.

The final product should be stored at 8 °C.

The maximum shelf life of the final product is 60 days at 4 °C or 28 days at 8 °C.

This culture has been produced without the use of dairy derived ingredients in any part of the production steps.

The culture is manufactured in an environment where dairy ingredients are handled.

The culture is used in the production of drinking, stirred or set fermented products made from dairy alternatives.

The dairy alternative base should have a pH 7 to ensure sufficient activity of the culture and it should contain enough fermentable sugar to reach pH 4.5 in the final product.

Fermentation temperature should be 38°C – 43 °C.

The final product should be stored at 8 °C.

The maximum shelf life of the final product is 60 days at 4 °C or 28 days at 8 °C.

Protective culture with very slow and low acidification forming lactic acid of the L(+) type, acetic acid and propionic acid. Furthermore, small amounts of other acids as well as diacetyle are formed.

As can be proved, HOLDBAC® YM VEGE LYO 100 DCU inhibits undesired microorganisms, e. g. yeasts and moulds through competitive exclusion exerted following a fermentation stage. The efficacy depends on strain and species and is influenced by the extent of the contamination.

Nataseen® is a natural antimicrobial agent that delivers strong antimicrobial activity against yeasts and moulds. It shows no activity against bacteria. It is widely used in food and pharmaceutical applications.

Key Benefits

• Natural and non-animal source.
• Effective against yeasts and moulds.
• Extends shelf life.
• Effective over a wide range of pH values (3-9).
• Has no effect on bacteria, making it useful for food products produced by bacterial cultures.
• Preserves the desired food flavor.
• Improves cost efficiency due to the low dosage rate.
• Meets consumer demands for food protected with natural antimicrobials by fully or partially replacing synthetic additives.

Nataseen® is a natural antimicrobial agent that delivers strong antimicrobial activity against yeasts and moulds. It shows no activity against bacteria. It is widely used in food and pharmaceutical applications.

Key Benefits

• Natural and non-animal source.
• Effective against yeasts and moulds.
• Extends shelf life.
• Effective over a wide range of pH values (3-9).
• Has no effect on bacteria, making it useful for food products produced by bacterial cultures.
• Preserves the desired food flavor.
• Improves cost efficiency due to the low dosage rate.
• Meets consumer demands for food protected with natural antimicrobials by fully or partially replacing synthetic additives.

Nataseen®-S contains Natamycin and sodium chloride, and is used in many food applications to inhibit yeasts and moulds.

Key Benefits

• Natural and non-animal source.
• Effective against yeasts and moulds.
• Extends shelf life.
• Effective over a wide range of pH values (3-9).
• Has no effect on bacteria, making it useful for food products produced by bacterial cultures.
• Preserves the desired food flavor.
• Improves cost efficiency due to the low dosage rate.
• Meets consumer demands for food protected with natural antimicrobials by fully or partially replacing synthetic additives.

Nataseen®-H is an ultra-pure Natamycin product with excellent anti-yeast and mould activity and high solubility, for food, cosmeceutical, and pharmaceutical applications.

Key Benefits

• Natural and non-animal source.
• Ultra-pure Natamycin content.
• Effective against yeasts and moulds.
• Extends shelf life.
• Effective over a wide range of pH values (3-9).
• Has no effect on bacteria, making it useful for food products produced by bacterial cultures.
• Preserves the desired food flavor.
• Improves cost efficiency due to the low dosage rate.
• Meets consumer demands for food protected with natural antimicrobials by fully or partially replacing synthetic additives.