Preservatives are used to ensure the desired microbiological shelf life. There are some natural substances that can be used in some applications to inhibit bacteria, yeasts and fungi in their growth. Depending on the application, there are specific versions that are set around salt, glucose or lactose, and therefore easy to mix and dissolve. They must be declared as ‘preservative (active substance and/or E number)’.

There are natural preservatives based on:

  • Nisine: a peptide from lactate, E234, inhibits, among other things, Gram+, Lactic acid bacteria and Listeria, e.g. in mature cheese and liquid egg
  • Natamycine: an antibiotic from bacteria, E235, vegan, only inhibits yeasts and moulds, e.g. in the rind of cheese and dry sausage
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