Provian Provian A (sodium acetate and sodium lactate) food ·

Provian A is the standard meat preservative of the Provian family. It is a unique, co-spray, dried product based on two organic salts; sodium acetate and sodium lactate. It is delivered as a free-flowing powder, making it easy to handle, convenient to store and more cost-effective than liquid alternatives. It offers superior performance in extending shelf life and enhancing food safety.

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Following documents are available for download:

Technical Data Sheet Provian A
Safety Data Sheet Provian A
Product Specification Sheet Provian A
Brochure - Provian A
applications

Meat preservation

Processed meat products should be produced according to high standards of hygiene so that they are safe and tasty. Since convenience is one of the main drivers of consumers, processed meat products should also have a long shelf life. So the main challenge that meat manufacturers are facing is the production of safe, tasty products with the longest shelf life possible.

In recent years, many serious meat safety issues have resulted in consumer health problems, outbreaks of foodborne diseases and meat recalls. Those meat safety issues are mainly related to the growth of pathogens such as Listeria, Salmonella, Escherichia coli, etc. To prevent those serious problems, the production of meat products should incorporate different hurdles to reduce, eliminate or control the growth of those pathogens. One of the most effective antimicrobial intervention technologies is the usage of antimicrobials or preservatives to prevent or control the growth of microorganisms of meat products. In line with that, the Provian product line offered by Niacet includes effective antimicrobials for the production of safe meat products with extended shelf life. Provian A is developed as a functional composition aimed at shelf life extension and preservation for meat products. Microbiological tests have proven the inhibition effect of Provian A against pathogenic bacteria such as Listeria, Salmonella, E.coli, etc. Moreover, Provian A effectively extends the shelf life of meat products through growth inhibition of total aerobic bacteria. These findings have been verified through extensive testing, both in in-house laboratories as well as in independent research institutes and universities.

Provian A has a mild salty taste profile. Based on sensory analysis, Provian A enhances flavor and has no adverse effects on organoleptic parameters of meat such as taste, after-taste, odor or appearance. Due to its neutral pH and buffering capacity, Provian A does not change the pH of cooked meat products and it can contribute to the reduction of cooking losses.

As a free-flowing powder, this product can be applied directly in the meat mass in various processing steps or used in solid spice blends or premixes or any other dry blends. Provian A can also be dissolved in water up to a 40% w/w solution and be used as a liquid product.

Dosage levels depend on local legislation, meat type, and shelf-life requirements. In Europe and Canada, there are no specific regulatory limits, so its usage should be according to the quantum satis principle or according to the current GMP, meaning at levels not higher than necessary to achieve the intended purpose. In Europe, Provian A is also approved in pre-packed preparations of fresh minced meat. USA legislation allows a maximum dosage of 0.5% by weight of total formulation of Provian A in various meat and poultry products. For other countries, please check local legislation. For optimal effects, a dosage level of 1% of Provian A is suggested based on the total meat weight before cooking.

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.

Legislation

Dosage levels and allowed applications depend on local legislation, meat type, and shelf-life requirements. Provian A is composed of food-grade sodium acetate (E262(i)) and food-grade sodium lactate (E325) both conform to the latest FCC, EU legislation, JECFA (FAO/WHO) and Japanese Standards of Food additives.

In Europe and Canada, there are no specific regulatory limits, so its usage should be according to the quantum satis principle or the current GMP, meaning at levels as high as necessary to achieve the intended purpose. In Europe, Provian A is also approved in prepacked preparations of fresh minced meat. USA legislation allows a maximum dosage of 0.5% by weight of Provian A on the total formulation in various meat and poultry products. For other countries, please check local legislation. For optimal effects, a dosage level of 1% of Provian A is suggested. In all cases, it is advisable to carry out an initial trial to determine the precise effects on product characteristics.

Stability
Provian®A is stable for 2 years from the date of production. Physical stability and appearance can change before the end of shelf-life if the product is not stored in the closed original packing, kept dry and at room temperature or if the pallets are stacked. The product is very hygroscopic and will absorb water from the air if not stored in airtight and well-closed packaging.

Handling
Provian®A is not classified. Always check the Safety Data Sheet and label before using this product.

Packaging
Provian®A is provided in 20kg PE bags.

Safety precautions
Please see the Safety Data Sheet before handling the material. This product is produced in the Netherlands.

benefits
Dry lactate/acetate preservative
Low cost solutions for shelf life extension and food safety
Free flowing powder
int(192)