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| 08 feb 2006 |
10u38 |
Sausage companies trial oxygen sorbent
Three US-based sausage and pepperoni producers are trialling an oxygen sorbent developed by Multisorb Technologies that protects foods from spoilage.
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The trials of Multisorb�s FreshPax sorbent are expected to last until the second quarter of 2006. The companies are testing whether the sorbent affects the colour and flavour of their products. They are also testing for shelf-life stability.
Rich Burke, marketing manager at Multisorb, explains that trials take longer because each company�s regulatory experts want to ensure the FreshPax sorbent is safe to add to their product.
Multisorb claims the sorbent increases the shelf-life of the product.
Burke explains: �Shelf-life increases vary with the type of food and type of package, but doubling the shelf-life of a product with the sorbent is not unheard of.�
Burke says the primary benefit of FreshPax is its ability to maintain flavour and colour in the foods it is packaged with. Multisorb claims that by maintaining the colour and flavour of a product FreshPax increases its sales appeal.
Multisorb claims that FreshPax is also suitable for protecting other products including cooked fish and meat, cheese, and other dairy products from spoilage, mould growth and other aerobic degradation.
The sorbent is not suitable for raw fish due to the high presence of anaerobic pathogens in such food.
FreshPax is already used in US military ration packs for its baked goods and by US-based Hormel Foods for sliced pepperoni.
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