New blend prevents spoilage in deli salads
June 1, 2011
by Jeff Gelski
DES MOINES, IOWA — Kemin now offers Shield FL for use in preserving the quality of deli salads in the United States. The liquid antimicrobial is a blend of active ingredients, including sodium propionate and sorbic acid, that control microbes to prevent spoilage and mold growth. Microbiological analysis demonstrates Shield FL extends the shelf life of deli salads by reducing yeast, mold and aerobic bacteria counts.
“Preservatives are widely used to maintain the shelf life of deli salads,” said Betsy Blades, marketing manager for the Food Technologies division of Des Moines-based Kemin Industries. “Shield is a cost-effective alternative because it is a highly concentrated product that works at low treatment levels, and the liquid formulation allows for accurate inclusion that yields consistent results.”