Cultured Dextrose is a food ingredient produced through a natural fermentation process, mainly from glucose in the presence of food-grade microorganisms such as lactic acid bacteria. The organic acids, natural metabolites and antimicrobial peptides produced during the fermentation process give it natural antibacterial and preservative properties, making it an ideal alternative to Clean Label food preservatives.

ε -Polylysine (ε-poly-L-lysine) is produced by the fermentation of Streptomyces albulus. It has high antibacterial activity when its molecular weight is between 3600-4300, but loses activity when its molecular weight is less than 1300. Pale yellow powder, hygroscopic, almost odorless is an ideal natural antimicrobial to prolong the shelf life, with a high natural antimicrobial activity against a wide range of fungi, Gram-positive and Gram-negative bacteria, and their spores.

Liquid solution of chicken egg white lysozyme chloride (E1105).

Lysozyme is a natural preservative used in the preservation of food. Enzyme preparation for oenology use (Enzyme Commission (EC) No. 3.2.1.17) derived from chicken egg whites and available in granulated form and liquid form.

Yotabio® TG-Pro Meat Binder is a highly functional, food-grade enzyme preparation designed specifically for the restructuring and bonding of raw meat, poultry, and seafood. Utilizing the cross-linking power of Transglutaminase (TG), this specialized blend covalently bonds protein molecules, allowing processors to upgrade meat trimmings, standardize portion sizes, and improve the texture and sliceability of the final product.

Transglutaminase enzyme preparation from Streptomyces mobaraensis that is used to cross-link and bind a variety of proteins including those from meat, fish and dairy.