Lvk-CP-Micro™

The recommended dosage is 0.10% - 0.75 % , but it could be optimized in the different material (flour) or production process.

Cereal food: LVK-CP Micro is widely employed in bread/cakes to prevent mold and extend the normal shelf life of the cereal food product such as bread dough, pizza dough, bread and pastries. It is easy to handle and easy to incorporate into flour.

Dairy products: LVK-CP Micro can be used for dried and condensed milk; flavored milks and yogurt drinks; ripened, unripened and processed cheeses; dairy desserts such as flavored yogurts and puddings; and dairy-based spreads.

Meat products: LVK-CP Micro can be used for processed meat (beef, poultry products; sausage casings; and preserved fish, including canned fish and shellfish

Other application: LVK-CP Micro can be used for prevention of microbial deterioration of products other than foodstuffs including alcoholic beverages such as beer, malt beverages, cider and distilled spirits with more that 15 percent alcohol as well as animal foods. In addition, the preservative can be found in sports drinks, diet foods and beverages; commercially prepared salads such as potato salad; condiments such as vinegar and mustard; soups, sauces and dried or processed mushrooms, beans, seaweeds and nut butters. LVK-CP Micro has advantages over other fungicides in being of low toxicity and of relatively low cost. It has been proven to be of value in pharmaceutical preparations used for the treatment of athletes' foot and rashes.

Excluded food: Foods that do not use or contain calcium propionate as a preservative, according to the World Health Organization Food Standards are:

• Milk, buttermilk, fermented mild products
• Sterilized creams, whipping cream whipped creams, reduced fat creams
• Whey cheese, whey protein cheese, dried whey products and butter
• Fresh fruit, fruit juice, vegetable juice and fresh vegetables
• Whole grains or rice, fresh pasta, fresh meat, poultry, game meats, fresh fish, liquid egg products, frozen egg products, sugar, honey, syrups, salt, herbs, spices, coffee, grape wines and infant formulas.

Since there are many factors affecting the mold growth rate on bread/cake, the levels of used LVK-CP Micro cannot be correlated precisely with the extension of the shelf life. In general, however, for standard bread recipes, a concentration of 0.10-0.25% LVK-CP Micro on the mass of flour is recommended. Although the odor of LVK-CP Micro at this concentration may be noticed when the bread is still hot, it rapidly disappears during cooling. At the start of dough making LVK-CP Micro should be added to the other dry ingredients of the loaf while forbid using with sodium bicarbonate at the same time. A small reduction in volume of the finished loaf may result from the use of LVK-CP Micro but this can usually be overcome by the addition of some extra yeast. LVK-CP Micro can also be added at the end of the dough making. In all cases it is advisable to carry out an initial baking test, so that the precise effects on odor, flavor and bread volume can be determined.

• ISO 22000-2005
• ISO 9001- 2008
• Kosher and Halal

• 20kg/kraft-plastic woven bag; it is available in different types of packaging