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Chili Garlic Sauce

Sauce & Seasoning

Product Type: Ready-to-eat Chili Garlic Sauce (oil-in-water emulsion, pH ~4.2)

Challenges:

High water activity (aw > 0.92) → prone to mold, yeast, and spoilage bacteria

Contains garlic & chili particulates → microbial hotspots

Customer demands shelf-stable, preservative-free labeling

Traditional preservatives (e.g. benzoate, sorbate) not permitted in export regions

Natural Preservation of Chili Garlic Sauce Using ε-Polylysine, Nisin & Natamycin

✅ Solution:

A natural antimicrobial blend was developed using:

ε-Polylysine (0.1%) Broad-spectrum antibacterial, especially against E. coli, S. aureus

Nisin (0.05%) Inhibits Gram-positive spoilage and pathogenic bacteria (L. monocytogenes)

Natamycin (0.015%) Effective antifungal to prevent mold and yeast growth on surface and in particulates

Application method:

All preservatives were added during paste mixing & homogenization phase. Product was hot-filled at 85°C and sealed in glass jars

Results:

Parameter Control (No preservatives) Natural Blend

Shelf life (ambient) 20 days ≥ 180 days

Mold/Yeast growth (day 30) Detected Not detected

Pathogen growth
(L. mono, S. aureus) Present Inhibited

Sensory impact Slight acid/salty aftertaste No difference detected

Region: Exported to Southeast Asia, EU, and Middle East markets with tight additive restrictions

Benefits to Customer:

Clean label: All preservatives are natural, GRAS, and consumer-friendly

Extended shelf life without refrigeration

No impact on color, taste, or aroma

Complied with EU Regulation (EC) No 1333/2008 and GB2760-2022

✅ Recommended Ingredients for Sauces:

ε-Polylysine – Broad-spectrum antimicrobial

Nisin – Heat-stable, ideal for acidic sauces

Natamycin – Surface mold & yeast control

Optional: Rosemary Extract or Tea Polyphenols for antioxidant protection in oil-based sauces

Natural Protective Solutions

Nisin

A Natural, Heat-Stable Food-Grade Antimicrobial Peptide for Extended Shelf Life

Nisin is a natural antimicrobial peptide produced by Lactococcus lactis. It is widely used as a food preservative to inhibit Gram-positive bacteria and spore-formers, including Clostridium botulinum and Listeria monocytogenes. With excellent heat stabilit

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Natamycin

A Natural Antifungal Preservative for Food, Dairy, and Beverage Products

Natamycin is a natural antifungal agent produced by Streptomyces natalensis. It prevents the growth of yeasts and molds in food and beverages without affecting beneficial bacteria. Approved worldwide for food preservation, Natamycin is a clean-label alter

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ε-Polylysine

Natural, Biodegradable Antimicrobial Preservative for Food and Personal Care Products

ε-Polylysine is a natural antimicrobial peptide produced through microbial fermentation. It is widely used as a food preservative due to its broad-spectrum antimicrobial activity, excellent safety profile, and biodegradability.

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