Food Safety
Strong Performance
Largest Ever
by Weak Acids:
ProPak Asia
How to Keep
Presses Ahead Your
with Foods Safe & Sharp
The challenge of creating
long-lasting food products
that deliver on taste
without compromising on
safety can be met with
the aid of organic acids.
In addition, using a
combination of two or
more acids can result in
synergies that lead to
more powerful antimicrobial
effects as well as endow
a product with a more
well-balanced astringency.
By Barry Doesburg
Figure 1: Multiple hurdle techno-
logy combines mild treatments that
provide sufficient shelf life while
maintaining a product’s vital
sensorial properties. Each of the
processing techniques and
ingredients used that alter the
environment in such a way that the
prevalent micro-organisms are
inhibited or even killed can be
considered a hurdle.
50 FOOD & BEVERAGE ASIA APRIL/MAY 2006
A
S A DEVELOPER or formulator you may have wondered on various
occasions how to retain or improve a product’s flavour and at the
same time extend its shelf life without exploring the outer limits of
food safety. Or perhaps you are also concerned about using only natural
ingredients in the product. There are quite a number of effective preservatives
available but the market is not always keen on them.
The market is embracing labels such as ‘premium’, ‘traditional’, ‘natural’
or ‘no artificial flavourings’, ‘preservative free’ and ‘organic’, and products
in these segments have shown decent growth in Western markets. This scenario
is not any different in Asia where people like their food fresh and are rather
particular about quality, wherever they are able to afford the price premium.
But Asian consumers in general do not easily compromise on taste for the
sake of convenience and shelf life. This article will address some of these
questions and share PURAC’s knowledge about flavour and preservation.
Hurdle Technology
A combination of mild process treatments, either chemical or physical, is
often best for fresh and semi-processed food products in order to preserve
flavour and texture and give the product a sufficient shelf life and microbial
safety. Meat products, ready-to-eat meals, sauces, dressings, prepared salads
and other acidified foods are kept refrigerated (at least after package opening)
and are likely to contain preservatives. If they do receive a heat treatment, it
is usually only a mild one. In these cases, organic acids have proven their
ability to perform as natural shelf life extenders and play an important role in
a concept known as ‘multiple hurdle technology’.
Of course, the addition of organic acids or acidification will have an effect
on flavour. Sometimes this is desired but at other times it is not. The impact
on flavour will be discussed later. The theory of ‘multiple hurdle technology’
(see Fig. 1) is not new but has not been fully explored and appreciated. Food
preservation is best achieved when the type and concentration of antimicrobial
substance, product storage time and temperature, pH (stability) and presence
of other antimicrobial compounds are known and taken into account. Some
of these aspects will be discussed below and may give you some new insights.
Antimicrobial effect of acids
The major targets for antimicrobials are food spoilage micro-organisms
that produce metabolic end products or enzymes which cause off-odours, off-
flavours, texture problems, discolouration, slime or haze, as well as foodborne
pathogens that cause illness. Micro-organisms may be inhibited by chilling,
freezing, water activity reduction, nutrient restriction, fermentation or direct
acidification, modified atmosphere packaging or through the addition of
antimicrobials.
Many antimicrobials are weak acids and therefore pH is the single most
important factor. Weak acids are most effective in their undisso-ciated form.
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FOOD & BEVERAGE ASIA APRIL/MAY 2006 51

 Food Safety

This is because
in this form
they are effec-
tively able to
penetrate the
cell mem-brane
of a micro-
organism. Once
inside the cell,
the acid disso-
ciates because
the cell interior
has a near
neutral pH. Table 1: Lipophilic properties and pK values of some organic acids.
Protons gene-
rated from intracellular dissociation of the organic acid in the aqueous phase. In general larger molecules are
(H+) acidify the cytoplasm and must be removed by the more lipophilic and enter the cell more easily but they
organism. The cytoplasmic membrane is impermeable to are usually less soluble. Acids like citric, malic and
protons and they must be actively transported to the tartaric with multiple carboxyl groups are too
exterior creating an electrochemical potential across the hydrophilic (see Table 1) for an effective passage
membrane called the proton motive force. This process through the cell membrane.
will use energy and the constant influx of these H+ protons
will eventually exhaust the micro-organism. Acids in combination
The most active antimicrobials are acetic, lactic,
The pK Value and polarity propionic, sorbic and benzoic acids. Citric, malic,
The pK value is defined as the pH value at which fumaric and other organic acids have limited activity
50% of the acid is dissociated and 50% undissociated but are used as acidulants and for flavourings.
and is therefore an important factor in selecting an Combining acids has the benefit of harnessing
organic acid for your application. At any given pH synergy between those acids. This will bring down the
level, a high pK value will imply a greater pro-portion pH more effectively as they have different pKa values
of undisso-ciated and since each of the
acid and therefore a acids act upon a
higher anti-microbial different spectrum of
activity. So, we bacteria it will also
should not focus too provide a more
much on the pH powerful preser-
alone, as in fact it is vation effect. For an
the fraction of undis- optimal result it is
sociated acid that is therefore recom-
the most important mended to apply at
determinant for anti- least two organic
m i c r o b i a l acids.
effectiveness. In applications
Another important such as dressing and
factor affecting anti- low fat mayonnaise
microbial activity is Figure 2: Synergy between acetic and lactic acid shown on where there is less oil
polarity. This is Lactobacillus planatarum (an indicator for spoilage in sauces and available to mask the
related to both the size dressings). Combining both acids may reduce the Minimum sharp, sour taste of
Inhibitory Concentration by 25-40% compared to the use of the
of the molecule and single acids. vinegar, the combi-
the presence of any nation of acetic acid
hydrophobic side groups. In order to be effective, organic with lactic acid will significantly improve the taste and
acids must be hydrophobic (or lipophilic) to attach and the shelf life as seen in Figure 2. PURAC has developed
pass through the cell membrane but must also be soluble such combinations under the name PURAC Fresh S.

52 FOOD & BEVERAGE ASIA APRIL/MAY 2006

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FOOD & BEVERAGE ASIA APRIL/MAY 2006 53

 Food Safety

Powdered sodium lactate/diacetate salt for greater safety

in the meat & poultry industry
PURAC has introduced a new formulation based on
sodium lactate and sodium diacetate in powder form,
known as PURASAL Powder Opti.Form. As a major
ingredient supplier for the meat & poultry sectors,
PURAC is constantly applying new and improved
technologies to develop new products that enable
producers to create safe and improved meat and poultry
products.
PURASAL Opti.Form is an optimum formulation
of the sodium salt of natural L(+)-lactic acid and
sodium diacetate, which is widely used in the meat
and poultry industry for controlling the pathogen
Listeria monocytogenes.
In 2005, PURAC had introduced PURASAL
Powder S, sodium lactate powder. Subsequently, there
was worldwide interest for sodium lactate/diacetate
in a powder version. This resulted in PURASAL
Powder Opti.Form. Both products can be used in fresh
meat and cooked whole muscle and emulsified
products and are especially suitable for spice blends.
Like PURASAL Opti.Form in its liquid form,
PURASAL Powder Opti.Form can be used to increase
food safety, extend shelf life, enhance flavour and
preserve the colour of the meat and poultry products.
PURASAL Powder Opti.Form is produced in
Spain (Barcelona - Montemeló) in accordance with
HACCP and GMP principles and available via
PURAC’s global network of sales offices and agents.

Water activity
A final important parameter that
will be addressed here is water
activity. The presence of acids and
their salts in a product results in
bonding with free water and
reduction of the water activity. Since
water moves freely in and out of the
cell, the micro-organism will lose
water as it equilibrates with the
external water potential. With a
reduction in internal water potential
the cell will also lose internal pressure
– also known as hydrostatic pressure
or turgor. This turgor is essential for
the vitality of micro-organisms
because it provides the driving force
for cell growth, division and
multiplication.
Organic acids
and flavour Intensity
Organic acids
are only sour if a
certain threshold
level is reached.
Below this thres-
hold sourness is not
detectable and in
fact many people
do not realise that
organic acids can Figure 3: The effect of combining citric and lactic acid on three basic flavour descriptors in a
be excellent flavour tomato-based sauce.
enhancers at this level. Purac lactic
acid, for example, is known to
enhance saltiness, certain spices,
typical fermentation products and
various flavour notes such as meat,
cheese, tomato and onion at levels of
around 0.3% and below.
When adding organic acids for
their antimicrobial properties, higher
levels are needed and often some
sourness is inevitable. However, there
are acids available that are considered
to be relatively mild such as lactic
acid or even more so glucono-delta-
lactone (GDL), a cyclic ester of
gluconic acid. In products that do not
allow the use of acids, particularly
protein rich products like meats, often
the salts of the organic acids are used,
for example lactates, and acetates.
The perception of sourness also
depends on the pH and the type of
food acid used. That is because only
the undissociated and not the
dissociated form of the acid is
responsible for sourness. So it may
happen that lactic acid is perceived
to be equally sour as malic and more
sour than citric at pH 3.5 (a typical
pH for a sauce or dressing) while at
pH 4.5 (a typical pH for a salad) lactic
acid is the least sour of the three.
These differentials in taste
perception opens up opportunities for
playing around with the various
organic acids and a familiarity with
their properties will facilitate the
selection of the most suitable acid to
obtain the desired pH and flavour.
Lactic acid can be a nice addition to

54 FOOD & BEVERAGE ASIA APRIL/MAY 2006


the more widely used citric and acetic acid (vinegar) as it
is a relatively strong acid, dropping the pH effectively.
At the same time lactic acid is considered to be a mild
acid with the ability to modulate some of the sourness,
making the overall flavour more sweet, round and less
astringent.
Astringency is considered to be a basic taste sensation
and described as a feeling of dryness, causing the mouth
to pucker. Astringency is desirable in many food products
when it is well-balanced. Fumaric and tartaric acid are
known for their astringency while lactic, malic and citric
acid are significantly less astringent. Before becoming
astringent the acid concentration should pass a certain
threshold level. By combining various acids it is possible
to stay below that level.
In conclusion, we can see that addressing flavour and
shelf life issues in food formulations at the same time is
possible. No single food acid is known to have the best
profile for all types of different flavours. GIven that most
producers normally use one acid for all their products,
certain flavours are not being enhanced to their full
potential. In acidified foods such as pickles, sauces,
dressings and mayonnaise, the combination of acetic or
citric with lactic will significantly improve the taste as
Food Safety
well as shelf life. Bearing such properties in mind,
formulators should consider a suitable combination of
organic acids in their efforts to deliver more effective
antimicrobial and flavour enhancement properties in a
food product.
Enquiry No: 088
References
• Optimum formulations extend shelf life and control
pathogens, R. Otto and B. de Vegt, in Food Engineering
& Ingredients, Vol. 29, No. 2.
• Chemical preservatives and natural antimicrobial
compounds, P.M. Davidson, in Food Microbiology:
Fundamentals and Frontiers, Chapter 29, pp. 520-544
• FOCUS: Acidified food revisited, PURAC
communication, June 2001
• FOCUS: Flavours and acidulants, PURAC
communication, December 2001
• Caveman ideas, www.foodproductdesign.com, June
2005
• Ingredients in use: citric & lactic acid,
www.preparedfoods.com, October 2002
Barry Doesburg is Market Unit Manager Food at PURAC
Asia Pacific and is based in Singapore.
FOOD & BEVERAGE ASIA APRIL/MAY 2006 55