Application info for Provian®K
Provian K is developed as a functional composition for shelf life extension and preservation especially for low sodium meat products. Because of the synergistic effect between potassium acetate and potassium diacetate, Provian K is very effective in inhibiting the growth of pathogenic bacteria, especially Listeria monocytogenes, and ensuring food safety. In addition, its zero sodium content provides an excellent solution for the production of low sodium meat products.
The bacteriostatic effect of Provian K is prominent even if the storage temperatures are higher than suggested (higher than 4°C or 39.2°F), which is often when products have to be transported for long distances. For example, Provian K does not allow any growth of Listeria monocytogenes for 90 days as shown in challenge studies with inoculated meat products at 7°C or 45°F. This is one of the clear advantages of Provian K versus the liquid potassium-based alternatives.
Moreover, microbiological tests have proven that Provian K extends the shelf life of meat products through growth inhibition of aerobic bacteria. For example in one recent study it was found that while frankfurters with no added antimicrobials had a shelf life of approximately 20 days, frankfurters containing Provian K had a shelf life of at least 45 days.
Different sensory evaluation trials have showed that Provian K has no adverse effects on the sensory parameters of meat products. Also, Provian K does not significantly change the pH of cooked meat products.
As a free flowing powder, this product can be applied in various processing steps and also in dry blends. All ingredients of Provian K are inert and will not react with other ingredients used in meat recipes.
The dosage level of Provian K depends on local legislation, meat type and shelf life requirements. In USA, potassium acetate and potassium diacetate are considered GRAS and are approved in various meat and poultry products as a flavoring agent and as an antimicrobial agent accordingly (FSIS 7120.1). In EU, potassium acetate and potassium diacetate are both approved for meat applications under the same E number (E 261) so Provian K can be labeled with only one E number. For optimal effects, we recommend a dosage level of 0.50% of Provian K, based on the total meat formulation before cooking. Lower dosages can also be used when the requirements for shelf life are less stringent.
In all cases, it is advisable to carry out an initial test, so that the precise effects on product properties can be determined. Finally, you should always check the local legislation for the exact dosage levels and allowed applications.