Vascan


Shelf-life extender

Up to a 30-50% longer shelf-life

The extension of shelf-life is a feature which can be incorporated into our functional mixes or added separately. The latter is referred to as Vascan. The Vascan range is composed of both clean label ingredients and food additive preservatives and antioxidants. It provides the product with an extended shelf-life, through microbial reduction, pathogen elimination and antioxidation against rancidity

Vascan® 6020:
A traditional shelf life extender for fresh meat and meat products.

Recommended declaration: Antioxidant (E331), Acidity regulator (E262)
Dosage = 0.3%
 

Vascan® 6030:
A natural preparation for the preservation of  fresh meat and meat products.  Vascan 6030 limits the growth of pathogens and spoilage bacteria. Furthermore it is very neutral in taste and pH which ensures there is no effect on the drip loss and taste of fresh meat.

Recommended declaration: Flavouring or Vinegar
Dosage = 0.3 – 0.75%

 

 

Vascan® 6042:
A preservative based on LAE (Ethyl Lauroyl Arginate) and is only permitted for use in heat treated meat products. Use of Vascan 6042 in fresh meat, meat preparations or fish is not allowed by EU-law. Vascan 6042 is bactericidal(killing) against most spoilage bacteria, yeasts, moulds and pathogens. Vascan 6042 uses maltodextrin as a carrier for optimal distribution throughout the meat product.

Recommended declaration: Preservative (E243)
Dosage = 0.5%
 

Vascan® 6044:
A preservative based on LAE (Ethyl Lauroyl Arginate) and is only permitted for use in heat treated meat products. Use of Vascan 6044 in fresh meat, meat preparations or fish is not allowed by EU-law. Vascan 6044 is bactericidal(killing) against most spoilage bacteria, yeasts, moulds and pathogens. Vascan 6044 uses salt as a carrier for optimal distribution throughout the meat product.

Recommended declaration: Preservative (E243)
Dosage = 0.05 - 0.2%