INNOVATIVE DECISIONS TO IMPROVE FOOD QUALITY AND SAFETY

Abstract

The scope of the project consisted in research-based development of new complex food additives from lactic acid and its derivatives for enhancing microbiological safety and shelf life extension of healthy food products. The object of research included: trial samples of complex food additives from lactic acids and its derivatives. The samples were obtained chemically using the following basic components: food grade lactic acid with 79.6% base substance mass fraction; acetic acid with 99.8% base substance mass fraction; propionic acid with 99.6% base substance mass fraction; neutralizing agents for synthesis of salts of the acids used, and propylene glycol with 99.8% base substance mass fraction. The optimal balance of the ingredients in the formula of the additive delivers the optimal level of true acidity combined with antimicrobial and antioxidant effect, and enhances organoleptical performance and process parameters of food products. This complex food additive containing lactate and acetate features high counter-regulatory effect on testing cultures of pathogenic organisms of rope spoilage of wheat bread and can be used for production of non-perishable products. The use of complex food additive in the production of dressed fish preserves activates biochemical processes related to fish maturation and delivers improved product quality and extended shelf life.