Giving sauces a longer life

Why not use natural lactic acid to extend shelf life and replace vinegar and other acetic acids in sauces, dressings and condiments?

Controlling pH in sauces, dressings and condiments is the key to extending the life of shelf-stable products and combating bacterial spoilage.

If you use our proven PURAC® and PURASAL® family of lactic acids you get high efficacy against bacteria that are less affected by many other acids. But equally importantly, there is no compromise on taste – unlike conventional strong acids like vinegar.

In fact, our lactic acids aren’t just neutral-tasting: Their mild character is proven to complement other flavor notes, like tomato, herbs and cheese.

Bottom line: A tastier product that lasts longer.

 

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