The challenges facing the sauces, dressings and dips industry
• Controlling the acidification
• Maintaining original characteristics such as taste, flavour and structure
• Stabilization of the pH
• Extension shelf life
It is shown that Sea-I® has a clear antimicrobial effect towards lactic acid bacteria in media with pH 4.0 and stored at 22°C. Besides a concentration effect of the products has been observed: the higher the concentration, the better the performance. The results are showing a clear view on the effect of SEA-i® in controlling the growth of the Lacto Bacillus Bacteria..