Food & Beverage Products

Transcription

1 Food & Beverage Products

2 Food & Beverage Products Table of Contents Food & Beverage Overview Martechnical Consulting Services Production & Research Capabilities Products Fruit & Veggie Wash Polyfence Oil SF Powder Polyfence 35 BYM Radiflav Celeferment Beetferment Case Studies BYM Testing Overview BYM Sausage Treatment Test Polyfence Oil SF Test Data

3 Food & Beverage Overview A More Appetizing Approach To Eliminating Microbes Martech Research is one of the few companies that grows microbes for fermentation applications. We also develop and manufacture EPA-registered sanitizers. This gives Martech Research the exclusive advantage knowledge of processes that grow, kill and eat unwanted microbes. Using only GRAS (Generally Regarded as Safe)-rated ingredients in these ingenious formulas, our researchers have developed and tested these amazing products in the field with exceptional results. The staff at Martech Research LLC takes the problem from the molecular level and works to solve it via natural processes. The result is safer, less toxic, more environmentally friendly products. The Perfect Recipes from Years of Experimentation Martech Research LLC has formed partnerships around the world to exchange ideas and develop applications for new natural extracts and digestion methods. Many other companies have tried to mimic our approach. Their problem has always been the lack of information on the factors and nutrients needed to accomplish the reaction or system required for each unique application. Contact us for more information about our biodegradable Food & Beverage products today, and let Martech Research help you discover a healthy helping of Earth-friendly success. 5

4 Martechnical Consulting Services Martech Research, LLC is involved in many stages of research and development in multiple fields. Our scientists have contributed their time and expertise to several organizations and panels, and they have been recognized for their work. Among these associations is the Institute of Food Technologists, on whose International Nanofood Committee we serve. In addition, Martech Research has been certified through the British Retail Consortium by way of an A rating from independent food-safety auditor AIB International for participation in the Global Food Safety Initiative, whose mission is safe food for consumers everywhere. Martech Research is a member of the American Chemical Society s Agricultural and Food Chemistry Division. Martech s engineers provide information and contribute innovative new formulations to research teams for two Fortune 500 companies. Martech Research also maintains an ongoing dialog on new protocols with the U.S. Food and Drug Administration. Putting this estimable track record to use, we established Martechnical Consulting to educate our customers about better ways to solve problems and save money. We invite you to join with us in helping make the Earth a healthier place to live. Food & Beverage Martechnical Consultant: Benny Maresca, Technical Director (803) bmaresca@martechresearch.com 6

5 Production & Research Capabilities Non Food-Grade Liquid Capabilities Batches from 1 gallon to 5,000 gallons Packaging from 2 ounces to 5,000-gallon tankers, custom labeling, formulations and packaging Filling line handles 2, 8, 12, 16, 22, 64 and 128 ounces Can fill 5, 15, 30, 55, 275 and 330 gallons Labeling machines, heat-sealing applications, and security tags Non Food-Grade Powder Capabilities Batches from 8 to 2,000 pounds Packaging in 16, 32, and 128 ounces; 2, 5, 30 and 55 gallons Custom labeling Food-Grade Liquid Applications Batches from 1 gallon to 5,000 gallons Packaging in 5, 6 and 275 gallons AIB inspected annually via third-party audits Solid Capabilities Batches from 8 to 4,000 pounds Laboratory Capabilities High-performance liquid chromatography Gas chromatography Infrared spectrophotomertry Atomic absorption spectrophotometry UV VIS spectrophotometry Brookfield viscometer Refractometer ph meter Dissolved oxygen meter Conductivity meters (TDS) Research Capabilities Formulation deformulation services available Custom formulation services Sample analysis services and evaluation Extract research available 7

6 Food & Beverage Products

7 Fruit & Veggie Wash Food & Beverage Division Technical Data Sheet Description: Fruit & Veggie Wash is a blend of vegetable and fruit extracts that can remove dirt, bacteria and fungi from fruits and vegetables. Treatment with Fruit & Veggie Wash has been shown to lower plate counts on the surface of these foods and extend their shelf life. The extracts feature components that stimulate the taste buds and make foods taste better. Color amber Taste profile salty / bitter Appearance liquid Benefits: Protects and increases the shelf life of fruits and vegetables Washes off residual pesticides, fungi and bacteria Great for home, office or food industry use Allergens: Martech Research LLC complies with the Food Allergen Labeling and Consumer Protection Act of We ensure food safety by our sanitation and allergen identification process. Yearly audits by third-party auditors validate our food safety and sanitation programs. Certification: Martech Research manufacturing is registered with the Food and Drug Administration. Our products are manufactured under Current Good Manufacturing Practices and we conform to the Federal Food, Drug and Cosmetic Act. Applications: Fruit & Veggie Wash is ready to use. Spray or dip fruits and vegetables with Fruit & Veggie Wash and rinse with water. Berries and leafy vegetables are best when dipped. Contact your Martechnical Consultant for more details. Packaging: Liquid FB (four 1-gallon bottles per case) FB (5-gallon pail) FB (15-gallon drum) FB (55-gallon drum) FB (275-gallon tote) Storage & Shelf Life: We recommend storing in sealed containers at < 80 o F for no longer than 12 months. Treatment: Product is not irradiated. Microbiological: Standard Plate Count is < 100 CFU. 10

8 Polyfence Oil SF Food & Beverage Division Technical Data Sheet Description: Polyfence Oil SF is a blend of fruit extracts and natural antioxidants that retains the enhanced flavor of oil- or fat-soluble products. Polyfence Oil SF can be used in place of rosemary oil without experiencing any aftertaste. The extracts feature components that stimulate the taste buds and make foods taste better, while their antioxidant effect prevents rancidity of fat- and oil-soluble systems. Color light tan Taste profile no flavor Appearance powder Benefits: Safe and natural with antioxidants Stimulates taste buds and makes foods taste better Prevents rancidity of fats and oils Allergens: Martech Research LLC complies with the Food Allergen Labeling and Consumer Protection Act of We ensure food safety by our sanitation and allergen identification process. Yearly audits by third-party auditors validate our food safety and sanitation programs. Certification: Martech Research manufacturing is registered with the Food and Drug Administration. Our products are manufactured under Current Good Manufacturing Practices and we conform to the Federal Food, Drug and Cosmetic Act. Applications: Polyfence Oil SF Powder is added to oil- and fat-soluble systems at 500 to 1,000 ppm by weight of oil. Contact your Martechnical Consultant for details. Packaging: Powder This product is sold by the pound in weights of 50, 150 or 500 lbs. Storage & Shelf Life: We recommend storing in sealed containers at < 70 o F for no longer than 12 months. Treatment: Product is not irradiated. Microbiological: Standard Plate Count is < 100 CFU. 11

9 Polyfence 35 Food & Beverage Division Technical Data Sheet Description: Polyfence 35 is a unique blend of fruit extracts and natural antioxidants that retains and enhances the flavor and lowers the microbial plate counts of fruit-based beverages. The extracts feature components that stimulate the taste buds and make foods taste better. Microbials are maintained at low levels without using preservatives. The extracts also contain an antioxidant effect, which prevents rancidity. The material ph can be adjusted to fit any desired flavor profile. Color amber Taste profile sweet / sour Appearance liquid Benefits: Safe and natural Extends the shelf life of fruit drinks Stimulates taste buds and makes fruit drinks taste better Allergens: Martech Research LLC complies with the Food Allergen Labeling and Consumer Protection Act of We ensure food safety by our sanitation and allergen identification process. Yearly audits by third-party auditors validate our food safety and sanitation programs. Applications: Contact your Martechnical Consultant for application specifications. Packaging: Liquid This product is sold by the pound in weights of 50, 150 or 500 lbs. Storage & Shelf Life: We recommend storing in sealed containers at < 70 o F for no longer than 12 months. Treatment: Product is not irradiated. Microbiological: Standard Plate Count is < 100 CFU. Certification: Martech Research manufacturing is registered with the Food and Drug Administration. Our products are manufactured under Current Good Manufacturing Practices and we conform to the Federal Food, Drug and Cosmetic Act. 12

10 BYM Food & Beverage Division Technical Data Sheet Description: BYM is a fruit-extract blend that retains and enhances the flavor of meats for extended periods. The extracts feature components that stimulate taste buds and make foods taste better, and their antioxidant effect on foods prevents rancidity. Color amber Taste profile sweet / sour with a bitter aftertaste Appearance powder Benefits: Safe and natural Extends the shelf life of meats Makes foods taste better Allergens: Martech Research LLC complies with the Food Allergen Labeling and Consumer Protection Act of We ensure food safety by our sanitation and allergen identification process. Yearly audits by third-party auditors validate our food safety and sanitation programs. Certification: Martech Research manufacturing is registered with the Food and Drug Administration. Our products are manufactured under Current Good Manufacturing Practices and we conform to the Federal Food, Drug and Cosmetic Act. Applications: Contact your Martechnical Consultant for application specifications. Packaging: Powder This product is sold by the pound in weights of 50, 150 or 500 lbs. Storage & Shelf Life: We recommend storing in sealed containers at < 70 o F for no longer than 8 months. Treatment: Product is not irradiated. Microbiological: Standard Plate Count is < 100 CFU. 13

11 Radiflav Food & Beverage Division Technical Data Sheet Description: Radiflav is a unique vegetable-extract blend that enhances the flavor of meats. The extracts feature components that stimulate the taste buds and make meats taste better. Color tan Taste profile salty / vegetable Appearance powder Benefits: Safe and natural Extends the shelf life of meats Stimulates taste buds and makes foods taste better Allergens: Martech Research LLC complies with the Food Allergen Labeling and Consumer Protection Act of We ensure food safety by our sanitation and allergen identification process. Yearly audits by third-party auditors validate our food safety and sanitation programs. Certification: Martech Research manufacturing is registered with the Food and Drug Administration. Our products are manufactured under Current Good Manufacturing Practices and we conform to the Federal Food, Drug and Cosmetic Act. Applications: Contact your Martechnical Consultant for application specifications. Packaging: Powder This product is sold in 25 kg kegs. Storage & Shelf Life: We recommend storing in sealed containers at < 70 o F for no longer than 12 months. Treatment: Product is not irradiated. Microbiological: APC is < 25 CFU. Yeast and mold is < 25 CFU. 14

12 Celeferment Food & Beverage Division Technical Data Sheet Description: Celeferment is a unique blend of water-soluble vegetable and fruit extracts that enhances the flavor of meats. The extracts feature components that stimulate the taste buds and make meats taste better. ph (10% solution) 9 to 10 Taste profile salty / vegetable Density g/ml Appearance tan powder Benefits: Safe and natural Extends the shelf life of meats Stimulates taste buds and makes meats taste better Allergens: Martech Research LLC complies with the Food Allergen Labeling and Consumer Protection Act of We ensure food safety by our sanitation and allergen identification process. Yearly audits by third-party auditors validate our food safety and sanitation programs. Certification: Martech Research manufacturing is registered with the Food and Drug Administration. Our products are manufactured under Current Good Manufacturing Practices and we conform to the Federal Food, Drug and Cosmetic Act. Applications: Contact your Martechnical Consultant for application specifications. Packaging: Powder This product is sold in 25 kg kegs. Storage & Shelf Life: We recommend storing in sealed containers at < 70 o F for no longer than 12 months. Treatment: Product is not irradiated. Microbiological: APC is < 25 CFU. Yeast and mold is < 25 CFU. 15

13 Beetferment Food & Beverage Division Technical Data Sheet Description: Beetferment is a unique vegetable-extract blend that enhances the flavor and color of meats. The extracts feature components that stimulate taste buds and make meats taste better. Color pink Taste profile salty / vegetable Density g/ml Appearance powder Benefits: Safe and natural Extends the shelf life of meats Stimulates taste buds and makes meats taste better Allergens: Martech Research LLC complies with the Food Allergen Labeling and Consumer Protection Act of We ensure food safety by our sanitation and allergen identification process. Yearly audits by third-party auditors validate our food safety and sanitation programs. Certification: Martech Research manufacturing is registered with the Food and Drug Administration. Our products are manufactured under Current Good Manufacturing Practices and we conform to the Federal Food, Drug and Cosmetic Act. Applications: Contact your Martechnical Consultant for application specifications. Packaging: Powder This product is sold in 25 kg kegs. Storage & Shelf Life: We recommend storing in sealed containers at < 70 o F for no longer than 12 months. Treatment: Product is not irradiated. Microbiological: APC is < 25 CFU. Yeast and mold is < 25 CFU. 16

14 Food & Beverage Case Studies

15 BYM Testing Overview Flavonoids are a group of polyphenols that play a pivotal role in the secondary metabolism of plants. In fact, they are the cornerstone of the defense mechanism that plants use to stay healthy. This is based on flavonoids antimicrobial activity, which is attributed to their ability to fuse with extracellular soluble proteins and bacterial cell walls. 1 Flavonoids bind irreversibly with nucleophilic amino acids in proteins, often leading to inactivation of the protein and loss of function. 2 The inhibition of Gram-positive or Gram-negative bacteria varies across different classes of flavonoids (flavones, flavonones, flavonols, flavanols and isoflavones). 3 These characteristics make flavonoids the perfect candidates for the design of natural preservatives. An ideal natural preservative adheres to the following requirements: A robust antimicrobial solution requires a complex of various flavonoids to combat the wide variety of microbes considered spoilage organisms. An optimum antimicrobial activity requires the flavonoids to be effective at low concentrations to minimize their effect on taste. The antimicrobial activity of flavonoids can be enhanced by combining them with other natural compounds to produce a synergistic effect. Martech Research s BYM complies with all of the above. BYM is based on a blend of flavonoids that are natural and perfectly soluble in water. Martech Research produces BYM through a proprietary method that heightens the flavonoids antimicrobial properties. Antimicrobial Effect The U.S. Food and Drug Administration uses a standardized test, USP 51, to determine the effectiveness of an antimicrobial preservative. 4 Under USP 51 a preservative is evaluated 14 and 28 days, respectively, after initial and separate inoculation with the microorganisms Candida albicans, Aspergillus niger, Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus. The evaluation criteria are: Bacteria not less than 1.0 log reduction after 14 days, and no increase from Day 14 to Day 28. Yeast and molds no increase at Day 14 or Day 28 from the initial recount. No increase is defined as not more than a 0.5 log10 increase above the previously measured value. The graphs on the following page show how BYM passed the USP 51 test. 18

16 BYM Testing Overview BYM Reduction Test Data log Days E.coli 0-14 = = 0 S.aureus 0-14 = = 0 P.aeruginosa 0-14 = = 0 C.albicans 0-14 = = A.brasiliensis 0-14 = = BYM Reduction Test Data 1% Sucrose log Days E.coli 0-14 = = 0 S.aureus 0-14 = = 0 P.aeruginosa 0-14 = = 0 C.albicans 0-14 = = A.brasiliensis 0-14 = =

17 BYM Testing Overview Further studies conducted in Europe have assessed the effectiveness of BYM against inoculations of CFU/g of the following strains: Enterobacter agglomerans commonly found in soil, water or sewage, these are primarily colonizers of GI tract in humans and animals; 5 Lysteria monocytogenes commonly found in foods containing infected animal products, manure-contaminated vegetables, and animal tissues during birthing and butchering, this produces Listerioris during pregnancy and can lead to fetal death; 6 Lactobacillus sake a lactic acid bacterium that is ubiquitous in the food environment and is one of the most important constituents of commercial meat starter cultures; 7 and Pseudomonas fluorescens commonly found in infected humans, animals and contaminated water and soil, which indicates insufficient sterilization. 8 Enterobacter agglomerans Lysteria monocytogenes % Growth % Growth % BYM 0.5% BYM Blank % BYM 0.5% BYM Blank Days Days Lactobacillus sake Pseudomonas flourescens % Growth % Growth % BYM 0.5% BYM Blank % BYM 0.5% BYM Blank Days Days 20

18 BYM Testing Overview Agar plates were incubated at 7 C, and visual growth was evaluated at regular intervals (days). The graphs show the onset of colonial growth and illustrate how BYM delayed this effect. Equally notable is the percentage of the initial inoculum that was able to grow as a function of time. The trials demonstrated clearly how BYM delays the microbial growth significantly in a dose-dependent manner. In addition to the concentration of BYM, environmental ph is a relevant variable. BYM performs best at a ph of 5.6. Finished Product Tests BYM also has shown its antimicrobial efficacy in finished products. Some of these trials are illustrated below. Minced meat mixed with: 1) 1% salt 2) 1% salt % Na ascorbate + 0.1% Na citrate 3) 1% salt + 0.5% BYM 4) 1% salt % BYM 5) 1% salt % Na ascorbate + 0.1% Na citrate % BYM Results are in log units after the specified days. Throughout their shelf life, the samples treated with BYM exhibited a significant delay in microbial growth. BYM stalled this growth, thereby extending shelf life dramatically. This effect was less pronounced on yeast and lactic acid bacteria counts. Further studies on dressings and fruit filling have proved that BYM (1%) can replace potassium sorbate without affecting these products microbiological stability or sensory appeal. References 1. Harborne JB, Williams CA. Advances in flavonoid research since Phytochemistry. 2000; 55: W.Bylka, I. Matlawska, PhD, N.A. Pilewski, PhD. Natural Flavonoids as Antimicrobial Agents. The Journal of the American Nutraceutical Association. 2004; 7 (2); Marjorie Cowan, M. Plant Products as Antimicrobial Agents. Clinical Microbiology Reviews. 1999; 12 (4): Hart, C. A. (2006). Klebsiella. Citrobacter, Enterobacter and Serratia spp.. In S. H. Gillespie, & P. M. Hawkey (Eds.), Principles and practice of Clinical Bacteriology (2nd ed., pp ). England, UK: John Wiley and Sons Ltd. 6. Mylonakis, E., Paliou, M., Hohmann, E. L., Calderwood, S. B., & Wing, E. J. Listeriosis during pregnancy: A case series and review of 222 cases. Medicine. 2002; 81 (4), Hüfner, E., Markieton, T., Chaillou, S., Crutz-Le Coq, A.M., Zagorec, M., Hertel, C. Identification of Lacotbacillussakei Genes Induced during Meat Fermentation and Their Role in Survival and Growth. Applied and Environmental Microbioogy. 2007; 73 (8); Liu, P.V., Mercer, C.B. Growth, Toxigenicity and Virulence of Pseudomonas aeruginosa. The World of Hygiene. 1963; 61;

19 BYM Case Study Sausage Treatment Test Problem: Newark, New Jersey-based Great American Veal Co. Inc. (a division of Great American Foods) faced a logistical issue. The shelf life of the company s meat sausages was no longer than seven days, and the products five-day transport to the Western United States left a mere two days for them to hit market shelves before they began to spoil. A test was arranged to determine if treating the meat, its spice packs and casings with Martech Research s BYM would extend the sausages shelf life. A successful outcome would give a competitive boost to Great American Veal s West Coast sales. Solution: Spice packs for a 200-pound (91kg) batch of sausage were stirred with 100 grams of BYM. The remaining BYM was added to the sausage itself, for a total of 0.5% by weight of meat, or 1 pound (454 grams) of BYM. While one group mixed the materials for 1 minute, another group washed the casings with 200 grams of BYM in 8 liters of water. The meat was loaded into an extruder, and the casings were filled with the extruded meat. A separate 200 pounds of sausage was prepared without BYM and loaded into untreated casings. This batch was labeled as the control. Both batches of sausage were placed in a cooler and aged for 31 days, then tested for total plate counts. Three samples were taken from each of the two batches in order to get an accurate representation of each batch. The table below summarizes the results. Control Samples Sample A 2,000 CFU Sample B 20,000 CFU Sample C 2,500 CFU Treated Samples Sample A Non-detect Sample B Non-detect Sample C Non-detect The samples revealed that the sausage prepared with BYM had its shelf life expanded from seven days to 31. The treated samples taste and smell profiles as determined by a five-member panel were unchanged. Benefits: Taste Improvement Money savings from the decrease in spoilage Extended shelf life Ability to reach previously unreachable customers with fresh product Clean label and better physical appearance Insurance against pathogens 22

20 Polyfence Oil SF Case Study Test Data Temperature: 110 o C Tested in Flax Seed Oil Induction Time (Hrs.) Temperature: 110 o C Tested in Fatback Induction Time (Hrs.) 23

21 Polyfence Oil SF Case Study Test Data Temperature: 110 o C Tested in Soybean Oil Induction Time (Hrs.) 24

22 Polyfence Oil SF Case Study Test Data Temperature: 130 o C Tested in Soybean Oil Induction Time (Hrs.) Temperature: 130 o C Tested in Fish Oil Induction Time (Hrs.) 25

23 Notes 26

24 Martech Research LLC 15 Myrtle Drive ~ Corporate Offices & Non Food-Grade Manufacturing 310 Truman Road ~ Food-Grade Manufacturing Bishopville, South Carolina (803)