Introduction: Ice cream, a popular dairy dessert, can be susceptible to microbial contamination from spoilage bacteria and yeast, particularly during storage. Due to its high sugar and fat content, ice cream can also experience textural degradation and off-flavors if spoilage organisms are not controlled. ε-Polylysine and Nisin are natural preservatives that can address these issues by controlling microbial growth without compromising the sensory qualities of the ice cream.
Issues
Microbial Spoilage: Yeast and Lactic Acid Bacteria (LAB) can cause off-flavors, reduce texture quality, and shorten shelf life.
Textural Changes: Spoilage organisms can impact the texture of ice cream, leading to undesirable ice crystal formation and melting behavior.
Consumer Demand: Consumers prefer clean-label products that are free from artificial preservatives.
Solution
ε-Polylysine 0.05%: A natural antimicrobial that provides broad-spectrum control against spoilage bacteria and yeast.
Nisin 0.02%: Added to inhibit Lactic Acid Bacteria and pathogenic microorganisms, ensuring microbiological safety.
Results
Extended Shelf Life: Ice cream shelf life was extended from 6 months to 12 months under proper storage conditions.
Inhibition of Microbial Growth: Both yeast and LAB were effectively inhibited, preventing spoilage and off-flavor development.
Maintained Sensory Quality: The ice cream retained its creamy texture, rich flavor, and color, even after prolonged storage.
Clean-Label Compliance: Both preservatives are naturally derived, making them suitable for clean-label products.
Conclusion: The use of ε-Polylysine and Nisin in ice cream ensures long-lasting freshness by controlling microbial spoilage while preserving flavor and texture. This natural preservation solution aligns with clean-label trends and consumer preferences for healthier, preservative-free products, making it ideal for both domestic and international markets.
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Nisin
Natamycin
Rosemary Extract
