Conventional ways used for the preservation, such as acetic acid provide strong acidity, but compromising on taste. Antimix® CC can be used to increase the microbial stability and enhance flavor for a longer shelf-life of culinary products.
40 mg/kg Antimix® CC has shown results to significantly inhibit Total Bacterial Population (TBP) in soy sauce.
PLANT BASED EGG
0.5% of Antimix® CC was able to reduce the amount of Enterobacteriaceae in plant based egg substitutes.
*The following examples are for the purpose of reference, the application range of Handary products may have wider possibilities.*