Key ingredients used in protecting food products are natural acids and their sodium/potassium derivatives (salts). Some of the most widely used of these in deli salads are lactic, acetic, sorbic and propionic acids. In order to help food developers make their best selection, PURAC has developed antimicrobial systems to enable the best balance of safety, flavor and pH control. PURAC® Fresh is a specialty ingredient blend that uses the advantages of lactic acid. Some characteristics include label-friendly ingredients, being effective over a broad pH range, providing optimum flavor enhancement, being affordable and efficient, and featuring supporting data for refrigerated and higher temperatures.
Besides having different antimicrobial properties, the various acids have significantly different flavor profiles. Lactic acid is mild and has a lingering taste. Malic acid is mild, and its flavor profile is less immediate. Citric and tartaric acids have sharp tastes. Acetic acid has a strong vinegar flavor. PURAC Fresh has a lower acid intensity in its flavor profile and a long-lasting effect.