Provian® P (Proprionate)

• Provian® P is developed as a functional composition aimed at shelf life extension and preservation of meat products. Because of the synergistic effect between sodium acetate and sodium propionate, Provian P is very effective in inhibiting the growth of pathogenic bacteria, like Listeria monocytogenes, Salmonella and EHEC, ensuring food safety.
• Moreover, microbiological tests have shown that Provian® P extends the shelf life of meat products through growth inhibition of most prevalent lactic acid bacteria.
• Sensory evaluation has proven that Provian® P has no adverse effects on the sensory parameters of meat products. Moreover, Provian® P does not significantly change the pH of cooked meat products.
• As a free flowing powder, Provian® P can be applied in various processing steps and also in dry blends.
• All ingredients of Provian® P are inert and will not react with other ingredients used in meat recipes.

The maximum dosage level of Provian depends on local legislation and food type. Research has shown shelf life extension by inhibiting LAB growth spoilage using 0.5%. Provian® P is very effective on pathogen control. For control of Listeria monocytogenes we recommend to use 0.5% (w./w). Control of Salmonella was obtained already at 0.25% (w/w).

The dosage limit in the US is 0.6% w/w for usage in meat based on FSIS regulations.
To determine the optimal dosage for the intended application, testing is recommended.

Provian® P is stable for 2 years from date of production. Physical stability and appearance can change before the end of shelf-life if the product is not stored in closed original packing, kept dry and at room temperature or if the pallets are stacked.