Provian Provian K (potassium acetate and potassium diacetate) food ·

Provian K is the latest development in the Provian® family and it is a unique, no-sodium meat preservative based on the functional composition of potassium acetate and potassium diacetate. Provian K is specially designed to preserve meat products with low sodium content. The production of low sodium meat products is being forced by various task forces worldwide due to the proven linkage of sodium with increased blood pressure and cardiovascular diseases. In line with those sodium reduction products, Provian K can help meat manufacturers to produce safe meat products with lower sodium content.

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Following documents are available for download:

Technical Data Sheet Provian K
Safety Data Sheet Provian K
Product Specification Sheet Provian K
Brochure Provian K

Meat preservation
Processed meat products should be produced according to high standards of hygiene so that they are safe and tasty. Because 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 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. Also, 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 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 shown 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 the 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 the 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.

The approved dosage level of Provian K depends on local legislation, meat type, and shelf-life requirements. In the United States, potassium acetate is approved as a flavoring agent and potassium diacetate as an antimicrobial in various meat and poultry products (FSIS 7120.1). In the EU, potassium acetate and potassium diacetate are both approved for meat applications under one E number (E 261).

Provian K is stable for 2 years from the date of production. Physical stability and appearance may change before the end of shelf-life if not stored single-stacked in the well-closed original packaging, dry and at room temperature. The product is hygroscopic and will absorb water from the air quickly. Care must be taken that opened bags are closed well to prevent physical deterioration of the product.

Available grades and packaging
Provian K is available in 25 kg bags.

Safety precautions
Provian K is classified as an irritant. It is advisable to always check the Safety Data Sheets and labels before using the products.

High efficacy shelf-life and food safety control
Sodium free
Clean label