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FRESHMIX AM — Antimicrobial

Name: Antimicrobial
SKU: 0

Organic Acid Premix · Targeted Dairy Pathogen Control · 4-Pathogen Elimination in 48h

Sodium Lactate (E-325) · Acetic Acid (E-260) · Sodium Acetate (E-262)
Synergistic Organic Acid Blend · Dairy-Optimised Antimicrobial Premix · Model: Premix

Doc: TDS-FXAM-001
Rev: 01 · June 2026

📋 Product Identification

Product Name

FRESHMIX AM (Antimicrobial)

Product Line

YOTABIO FRESHMIX Series

Model No.

Premix

Resource Category

Natural Preservatives

Application Class

Food Preservatives — Antimicrobial Agent

Appearance

White Powder (specific appearance and colour)

Odour / Taste

Specific odour (mild acetic)

pH (10 % solution)

4.5 – 5.0

Standard Dosage

0.1 % (w/w) — varies by application

Trademark

YOTABIO FRESHMIX

HS Code

2941909099

Origin

Made in China

Production Capacity

100 Tons

Shelf Life

2 Years

Packaging

25 kg Kraft Bag / Drum

Target Sector

Dairy Industry (Cheese, Yoghurt, Butter, Buttermilk)

🔬 Product Description

FRESHMIX AM is a synergistic organic acid antimicrobial premix specifically formulated for the dairy industry. It is effective against four major undesired foodborne pathogens — Salmonella spp., Coliforms, Escherichia coli, and Staphylococcus aureus — in dairy products.

Based on the microorganism load contained in milk, FRESHMIX AM reduces pathogen microorganisms below the regulatory threshold value within 48 hours and prevents their reproduction for a long time. The product works by creating an inhospitable acidic micro-environment through the combined action of its three organic acid components, each contributing a distinct antimicrobial mechanism.

Critically, FRESHMIX AM does not affect yeast or starter cultures, making it fully compatible with dairy fermentation processes. It acts as a pH balancer, prevents gas formation (swelling, bulging) in cheese packaging, and does not alter the chemical structure, taste, or appearance of the final product. In case of overdose, FRESHMIX AM is not hazardous to human health. Analytical testing on products produced with FRESHMIX shows precise results with no detectable residual findings.

🎯

4-Pathogen Kill

Salmonella, Coliform, E. coli, S. aureus — eliminated in 48 hours

🧫

Culture-Safe

Does not affect yeast or starter cultures in dairy fermentation

⚖️

pH Balancer

Stabilises and regulates product pH for consistent quality

🔥

Heat Stable

Pasteurisation and boiling (95–98 °C) do not affect efficacy

🧀

Anti-Swell

Prevents swelling, bulging, holes & buds in cheese

✅

Overdose-Safe

No hazard to human health even at excess dosage levels

🧪 Composition — Active Components

FRESHMIX AM is a precisely blended ternary organic acid premix comprising three EU-authorised, GRAS-status food additives. The synergistic combination delivers antimicrobial action through complementary mechanisms: direct acidification, membrane disruption, and water activity reduction.

E-325

Sodium Lactate

NaC₃H₅O₃ · CAS 72-17-3

Antimicrobial & humectant. Lowers water activity (a_w), increases lag phase of pathogens, inhibits S. aureus & Salmonella. Buffering & pH regulation. Natural metabolite of the human body.

E-260

Acetic Acid

CH₃COOH · CAS 64-19-7

Primary acidulant. Lowers pH, disrupts bacterial membranes, inhibits Gram-negative species (E. coli, Salmonella). Natural component of vinegar. Strongest broad-spectrum acid in the blend.

E-262

Sodium Acetate

CH₃COONa · CAS 127-09-3

Buffer & preservative. Stabilises pH, acts as acetate reservoir, reinforces antimicrobial effect of acetic acid. Non-flammable, low toxicity. EU quantum satis.

🔬

WHY THIS COMBINATION WORKS: Lactic and acetic acids have been determined to be "slightly synergistic in their inhibitory interrelationship against Salmonella typhimurium"(Mbandi & Shelef, 2001). Sodium lactate lowers a_w and extends the lag phase, while acetic acid directly disrupts membranes and lowers intracellular pH. Sodium acetate buffers the system for sustained release. The trio provides overlapping, complementary hurdles against all four target pathogens.

⚙️ Mechanism of Action

FRESHMIX AM employs the hurdle technology principle — multiple simultaneous antimicrobial barriers that together are more effective than any single component. The three organic acid components act through complementary pathways:

📉

pH Reduction

Acetic acid (E-260) lowers the environmental pH to 4.5–5.0, creating conditions that are inhospitable for Salmonella, E. coli, S. aureus, and Coliforms. The undissociated acid molecules penetrate the cell membrane, releasing H⁺ ions inside the cell and disrupting intracellular pH homeostasis.

💧

a_w Reduction

Sodium lactate (E-325) reduces water activity (a_w), making less free water available for microbial growth. This extends the lag phase (the time before pathogens begin multiplying) and decreases growth yield. Effect is enhanced at lower storage temperatures.

🛡️

Sustained Buffering

Sodium acetate (E-262) acts as an acetate reservoir and pH buffer, maintaining a stable acidic environment over time. As acetic acid is consumed or neutralised, sodium acetate replenishes the antimicrobial acetate pool, ensuring prolonged pathogen suppression.

🧫

SELECTIVITY: FRESHMIX AM targets only the four specified pathogens and does not inhibit beneficial lactic acid bacteria (LAB), starter cultures, or yeasts used in dairy fermentation. This is because LAB are naturally adapted to acidic environments (they produce lactic acid themselves), whereas the four target pathogens are sensitive to the specific pH range and organic acid combination in the blend.

🦠 Target Pathogens & Selectivity

☠️ Eliminated Within 48 Hours

1. Salmonella spp.
Gram-negative enteric pathogen. Major cause of foodborne illness worldwide. Sensitive to both acetic acid (membrane disruption) and sodium lactate (a_w reduction).

2. Escherichia coli
Gram-negative. Includes pathogenic strains (O157:H7, STEC). Sodium lactate lowers growth yield; acetic acid inhibits through intracellular acidification.

3. Coliform bacteria
Indicator organisms for faecal contamination and hygiene quality. Eliminated by the combined pH lowering and organic acid action of the blend.

4. Staphylococcus aureus
Gram-positive toxin producer. Sodium lactate shows strong antimicrobial effect through increased lag phase and decreased growth yield.

✅ Not Affected (Safe)

Starter Cultures:
Lactobacillus spp., Streptococcus thermophilus, Lactococcus lactis, Leuconostoc spp. — all acid-tolerant LAB remain unaffected.

Yeasts:
Dairy-relevant yeasts used in cheese-making processes are not inhibited by FRESHMIX AM at standard dosages.

Ripening Flora:
Surface and internal ripening microflora for aged cheeses remain intact — natural fermentation processes are not disturbed.

Rennet & Enzymes:
Coagulation enzymes and rennet activity are not affected. Note: Reduce CaCl₂ by ~1 kg (aqueous) when using with cultures — contact YOTABIO technical service.

📊 Product Specifications

Test Parameter	Specification
Physical & Chemical Properties
Appearance	White powder (specific appearance and colour)
Odour / Taste	Specific odour (mild acetic)
pH (10 % aqueous solution)	4.5 – 5.0
Product Type	Premix (dry powder blend)
Solubility	Soluble in water — dissolve before use
Heat Stability	Stable up to 95–98 °C (pasteurisation-safe)
Composition
Sodium Lactate (E-325)	Present — synergistic component
Acetic Acid (E-260)	Present — primary acidulant
Sodium Acetate (E-262)	Present — buffer / preservative
Microbiological Properties
Salmonella spp. (in 25 g)	Should not be available (Absent)
S. aureus	Should not be available (Absent)
E. coli / Coliform	Should not be available (Absent)
Enterobacteriaceae	< 1,000 CFU/g
Yeast & Mould	< 1,000 CFU/g
Mesophilic Aerobic Bacteria	< 1,000 CFU/g
Logistics
Packaging	25 kg Kraft Bag / Drum
Shelf Life	2 Years (under storage conditions)
HS Code	2941909099
Production Capacity	100 Tons

📝 General Direction for Use

FRESHMIX AM is designed for straightforward integration into dairy production workflows. The standard dosage is 0.1 %, though specific applications may require adjusted concentrations. The product must be aerated for 5–10 minutes before use and dissolved in water prior to addition.

🌬️

Aerate

Aerate FRESHMIX AM for 5–10 minutes prior to use

→

💧

Dissolve

Dissolve the required amount in water (1–2 L) with stirring

→

🔄

Mix

Add to product & mix homogeneously throughout vessel

→

⏱️

48h Action

Pathogens reduced below threshold in 48 hours

→

🛡️

Long-Term

Prevents re-growth for the entire shelf life

⚠️

IMPORTANT: FRESHMIX AM must be aerated for 5–10 minutes before use to ensure optimal activity. Always dissolve in water first — do not add dry powder directly to product. When used with cultured white cheese, wait 15–20 minutes after adding starter culture before adding FRESHMIX AM. Reduce Calcium Chloride by approximately 1 kg (aqueous) — contact YOTABIO technical service for precise adjustment.

⚗️ Application Dosage Guide — Dairy Products

FRESHMIX AM dosages are tailored for each dairy application. All concentrations are expressed as % w/w relative to the product mass (milk, brine, cream, etc.).

Application	Dosage	Addition Point	Method & Notes
🧀 White Cheese (Classical)
Last Brine	0.1 %	Closing / last brine preparation	Add 0.1 % FRESHMIX AM to the water prepared for closing brine. Eliminates only 4 pathogens — does not affect beneficial bacteria. Pasteurisation of brine does not affect efficiency.
🧀 White Cheese (Cultured)
Milk Stage	0.1 %	15–20 min after starter culture addition	Dissolve in water, mix homogeneously with milk. Then add CaCl₂ (reduce by ~1 kg aqueous). Keep rennet dosage stable. Leave for fermentation. Brings product to microbiological standard & ensures smooth physical structure.
Salting Brine	0.1 %	Salting brine preparation	Prevents external contamination during brining.
Closing Brine	0.1 – 0.2 %	Last filling brine	Use 0.2 % for plastic packaging. Ensures full protection. Prevents tin expansion during shelf life.
🧀 Yellow Cheese
Boiler Process	0.15 – 0.25 %	Before curd processing	Dissolve in 1–2 L water prior to the process with curd. Add to the boiler (fuze / melting pot). Prevents development of microorganisms during heat processing.
🧀 Curd Cheese
Boiling Water	0.1 – 0.2 %	During boiling at 95–98 °C	When whey is collected in the boiler, add water with dissolved FRESHMIX AM and boil. Heat-stable at boiling temperatures.
🧈 Butter & Cream
Churning Process	0.02 – 0.03 % (20–30 g per 100 kg cream)	During cream churning	Add to mass cream during churning. Eliminates pathogen microorganisms in cream and prevents re-contamination.
🧴 Surface Bacteria Control
Cheese Hoop Surface	5 – 10 % solution	After cheese is formed in hoop	Spray (pulverise) or brush the solution onto the entire surface of hoops until completely moistened. Package the product after treatment.
🥛 Yoghurt
Milk + Yeast	0.02 – 0.025 % (200–250 g per 1 ton)	Added to milk with yeast	Mix FRESHMIX AM into milk at the same time as yeast addition. Prevents pathogen development throughout fermentation and shelf life.
🥛 Buttermilk Drink
Pre-Yeasting	0.02 – 0.025 % (200–250 g per 1 ton)	Before yeasting	Add to milk before yeasting to prevent pathogen development. Same dosage as yoghurt application.

🏆 Key Benefits

Benefit	Description
🎯 Targeted 4-Pathogen Elimination	Specifically eliminates Salmonella, Coliforms, E. coli, and S. aureus — the four most critical dairy pathogens — within 48 hours
⏱️ Long-Term Prevention	After initial elimination, prevents pathogen re-growth for the entire shelf life of the product
🧫 Culture & Yeast Safe	Does not affect beneficial starter cultures, LAB, or yeasts — natural fermentation processes continue undisturbed
⚖️ pH Balancing	Acts as an effective pH balancer, stabilising product acidity for consistent quality and texture
🔥 Heat Stable	Fully effective after pasteurisation and boiling (95–98 °C) — can be used in hot processes like curd cheese production
🧀 Prevents Swelling & Defects	Eliminates gas-producing bacteria that cause swelling, bulging, holes, and bud formation on/in cheese
✅ Overdose-Safe	Overdose is not hazardous to human health — all components are natural metabolites with established safety profiles
🔬 No Analytical Residue	Precise results obtained in analysis of treated products — no findings detected in finished goods
👅 No Sensory Impact	Does not affect the chemical structure, taste, appearance, or physical properties of the final product
📦 Prevents Tin Expansion	In packaged cultured cheese, prevents tin/container expansion during shelf life
🤝 Easy Integration	Simple powder form — dissolve in water and add. Compatible with existing dairy production workflows

🏭 Application Matrix

Product	Dosage Range	Addition Point	Key Effect
🧀 Classical White Cheese	0.1 %	Last / closing brine	Pathogen elimination in brine; heat-stable; culture-safe
🧀 Cultured White Cheese	0.1 – 0.2 %	Milk → brine → closing brine	3-stage protection; smooth structure; prevents swelling
🧀 Yellow Cheese	0.15 – 0.25 %	Before curd processing	Pathogen control during boiler/melting process
🧀 Curd Cheese	0.1 – 0.2 %	Boiling water (95–98 °C)	Heat-stable antimicrobial during boiling stage
🧈 Butter & Cream	0.02 – 0.03 %	During cream churning	Eliminates cream pathogens; prevents re-contamination
🧴 Surface Treatment	5 – 10 % solution	After forming in hoop	Surface bacteria control via spray/brush
🥛 Yoghurt	0.02 – 0.025 %	With yeast addition	Pathogen prevention during fermentation
🥛 Buttermilk Drink	0.02 – 0.025 %	Before yeasting	Pre-fermentation pathogen control

📜 Component Regulatory & Safety Status

All three components of FRESHMIX AM are individually authorised food additives with established safety profiles and widespread global approval. Each carries GRAS status (FDA) and EU authorisation under Regulation (EC) No 1333/2008.

Component	E Number	EU Status	US FDA Status	JECFA ADI
Sodium Lactate	E-325	Authorised · Quantum satis · Reg. (EC) 1333/2008	GRAS (21 CFR)	"Not limited" (group ADI with lactic acid, 1973)
Acetic Acid	E-260	Authorised · Quantum satis · Reg. (EC) 1333/2008	GRAS (21 CFR)	"Not limited" (group ADI, 1973)
Sodium Acetate	E-262	Authorised · Quantum satis · Reg. (EC) 1333/2008	GRAS (21 CFR)	"Not limited" (no ADI needed)

🇪🇺

European Union

All components authorised
Reg. (EC) 1333/2008
Quantum satis principle
Group I additives

🇺🇸

United States FDA

All GRAS status
21 CFR compliance
Good Manufacturing Practice
limits apply

🌐

FAO / WHO (JECFA)

ADI "Not limited" for
all three components
Codex GSFA listed
Lowest toxicological concern

🛡️ Safety & Toxicology

Each component of FRESHMIX AM is a normal metabolite of the human body, ensuring an inherently high margin of safety. The organic acids are routinely produced during normal human metabolism and are present in everyday foods.

Parameter	Sodium Lactate (E-325)	Acetic Acid (E-260)	Sodium Acetate (E-262)
Natural Occurrence	Human muscle metabolism; fermented foods	Vinegar; fermented products	Present in plant/animal cells; dairy fermentation
JECFA ADI	"Not limited"	"Not limited"	"Not limited"
EFSA Assessment	Safe; natural metabolic product	Safe within limits; quantum satis	No safety concerns at typical levels
FDA Status	GRAS	GRAS	GRAS
Acute Toxicity	Very low	Low (at food-grade concentrations)	Low; non-toxic
Metabolic Fate	Lactate → glucose/energy via liver	Acetate → Krebs cycle → CO₂ + H₂O	Dissociates → acetate → normal metabolism
Allergens	None declared	None declared	None declared
Carcinogenicity	No evidence	No evidence	No evidence
Mutagenicity	No evidence	No evidence	No evidence

✅

OVERDOSE SAFETY: In FRESHMIX AM use, overdose is not hazardous to human health. All three components are natural metabolites with "not limited" ADI values. At food-grade concentrations, the only consideration for excessive use would be elevated sodium intake, which is relevant primarily for individuals on sodium-restricted diets.

🔗 Synergistic Combinations with YOTABIO Products

FRESHMIX AM targets bacteria only (specifically 4 pathogens). For comprehensive antimicrobial protection including antifungal coverage, it can be combined with other YOTABIO products:

YOTABIO Product	Spectrum Added	Combined Benefit
Natamycin (E-235)	Moulds & yeasts (all fungal species)	Complete dual-action: FRESHMIX AM eliminates bacteria while Natamycin controls all fungi. Ideal for cheese surface + internal protection.
Nisin (E-234)	Gram-positive bacteria (Listeria, Clostridium, spore-formers)	Extends antibacterial spectrum beyond the 4 FRESHMIX AM targets. Nisin + organic acids show enhanced Listeria control in dairy.
ε-Polylysine	Broad-spectrum (Gram ±, fungi)	Additional hurdle for high-moisture dairy products. Complements the organic acid mechanism.
Lysozyme (E-1105)	Gram-positive cell wall lysis	Cell wall degradation + organic acid intracellular action = enhanced kill rate. Used in cheese & wine.
Yota-Guard™ Series	Cultured dextrose / cultured whey	Clean-label organic acid synergy. Both products use fermentation-derived acids — combinable for multi-hurdle clean-label preservation.
Chitosan	Antimicrobial coating agent	Chitosan films + FRESHMIX AM brine provides surface + bulk protection for packaged cheese.

💡

RECOMMENDED DAIRY STACK: For maximum protection in cheese production, consider the FRESHMIX AM + Natamycin + Nisin trio: FRESHMIX AM eliminates the 4 key pathogens within 48 hours, Natamycin prevents all mould & yeast on surfaces, and Nisin provides broad Gram-positive antibacterial coverage including Listeria and Clostridium. This combination provides comprehensive antimicrobial protection across all microorganism classes.

⚖️ FRESHMIX AM vs Traditional Approaches

Property	FRESHMIX AM	High-Temp Pasteurisation Alone	Chemical Preservatives (Sorbate/Benzoate)
Pathogen Targets	4 specific pathogens	Broad but incomplete (spores survive)	Broad but non-specific
Post-Contamination Protection	Yes — prevents re-growth	None after cooling	Partial
Starter Culture Impact	None — cultures safe	Cultures may be damaged	May inhibit cultures
Heat Stability	Stable to 98 °C	N/A (is the heat)	Variable; some degrade
Residual Detection	No findings in analysis	N/A	Detectable residues
Taste / Flavour	No impact	May cause cooked flavour	Possible off-taste
pH Balancing	Yes — built-in	No	Variable
Anti-Swell Effect	Yes	Partial	No
Consumer Perception	Clean label (food-grade acids)	Acceptable	Chemical preservative
Overdose Safety	Not hazardous	Product damage	Regulatory limits

📦 Storage, Handling & Packaging

🌡️

Temperature

Ambient · Cool & Dry

💨

Conditions

Dry · Sealed · Dark

📅

Shelf Life

24 Months

📦

Packaging

25 kg Kraft Bag / Drum

📝

HANDLING REMINDER: Always aerate FRESHMIX AM for 5–10 minutes before use. Store in original sealed packaging. Keep away from moisture and direct sunlight. Once opened, reseal tightly and use within a reasonable period. Dissolve in water before adding to food products — do not add dry powder directly.

🔧 Troubleshooting & FAQs

Issue / Question	Solution / Answer
Cheese still showing swelling after treatment	Increase dosage to 0.2 % in closing brine (especially for plastic packaging). Ensure FRESHMIX AM was properly aerated 5–10 min before use. Verify contamination source — FRESHMIX AM targets 4 pathogens; Clostridium gas production requires Nisin (E-234) for control.
Starter culture activity seems reduced	Ensure FRESHMIX AM is added 15–20 minutes after starter culture — not simultaneously. Reduce CaCl₂ by ~1 kg (aqueous). Contact YOTABIO technical service for CaCl₂ adjustment guidance.
Can FRESHMIX AM survive pasteurisation?	Yes — pasteurisation of FRESHMIX AM-added brine does not affect efficiency. It is heat-stable up to boiling temperatures (95–98 °C).
Is overdosing dangerous?	No — overdose is not hazardous to human health. However, excessive use may increase sodium content. Stay within recommended dosage ranges for optimal results.
Will analysis detect FRESHMIX AM in the product?	No — precise results are obtained in analysis and no finding is found in products produced with FRESHMIX AM. Components metabolise into normal food-grade substances.
Can it be used with Natamycin?	Yes — highly recommended. FRESHMIX AM handles bacteria while Natamycin controls moulds & yeasts. They target different organisms with no interference.
Is it effective against Listeria?	FRESHMIX AM is specifically formulated for 4 pathogens (Salmonella, E. coli, Coliform, S. aureus). For Listeria control, combine with Nisin (E-234) or contact YOTABIO for a custom FRESHMIX formulation.

📄 Available Documents

Document	Format
FRESHMIX AM Technical Data Sheet	PDF — available on request
FRESHMIX AM Application Guide	PDF — available on request
Certificate of Analysis (COA)	PDF — batch-specific
MSDS / Safety Data Sheet	Available on request
Component E-Number Declarations	Available on request (E-325, E-260, E-262)
Allergen Declaration	Available on request

Ready to Eliminate Dairy Pathogens in 48 Hours?

Contact YOTABIO for samples, COA documents, dosage optimisation, or custom FRESHMIX formulations for your specific dairy process.

✉ Email Us Request Sample

YOTA BIO-ENGINEERING CO., LTD (YOTABIO)
398 Huai'an Road, RETDA, Rizhao, Shandong 276826, P.R. China
Tel: +86 633 2959965 / 2959969 · Email: sales@yotabio.cn · www.yotabio.cn

The information contained herein is accurate to the best of our knowledge. Recommendations and suggestions are made without guarantee since conditions of use are beyond our control. It is the responsibility of the user to ensure compliance with all applicable local food regulations. This TDS does not constitute a specification.
© Yota Bio-Engineering Co., Ltd — All Rights Reserved

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