|
Benefits
|
Dosage(mg/kg)
|
Beverages
|
Fruit juice
|
Control the spoilage caused by Alicyclobacillus acidoterrestris
|
30–60
|
|
Tomato juice
|
Control the spoilage caused by Bacillus coagulans
|
200-500
|
|
Beer, wine, fermented beverages, spirits
|
Control the spoilage caused by Lactic acid bacteria
|
50-100
|
Dairy
|
Sterilized whole milk & chocolate milk / milk-based beverage
|
Control the spoilage caused by Bacillus stearothermophilusy, Mesophilic & thermophilic spoilage organisms
|
100
|
|
Stirred yogurt
|
Inhibits yogurt starter culture (e.g. Streptococcus thermophilus, Lactococcus delbrueckii subsp bulgaricus)
|
20-50
|
|
Ripened cheese
|
Growth control of Gram-positive bacteria
|
50-250
|
|
Processed cheese
|
Growth control of Total plate count reduction
|
100-500
|
|
Chilled dairy desserts
|
Growth control of Spoilage organisms, Heat resistant spore formers such as Bacillus spp. & Clostridium spp.
|
50-150
|
Meat
|
Fermented sausages
|
Growth control of Listeria monocytogenes
|
50-100
|
|
Vacuum packaged bologna type sausages
|
Growth control of Lactic acid bacterial spoilage organisms
|
250-500
|
|
Meat slurries simulating cooked ham
|
Growth control of Clostridium sporogenes
|
75-100
|
Culinary
|
Dressings and sauces
|
Growth control of Lactic acid bacteria, Clostridium, Bacillus
|
50-200
|
|
Beans in tomato sauce
|
Growth control of Clostridium thermosaccharolyticum
|
200
|
|
Liquid egg products
|
Growth control of Bacillus cereus, Lactobacillus innocua, Listeria monocytogenes
|
250-500
|