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ANTIMICROBIAL FOR CURRIES/SPREADS

Product Code : PRESOL AM 4905
Description:  The product is a blend of Rosemary extract, organic acid, essential oil and spice oleoresin. 

Revolutionary Plant-Based Oil Enhancement

Transform your mayo or non-mayo-based breakfast spreads with PRESOL AM 4905, our innovative natural preservative specifically designed to enhance the safety and shelf-life of vegetable, meat, poultry, or seafood spreads. Moving beyond traditional preservatives, PRESOL AM 4905 provides a natural plant-based solution that effectively combats microbial growth, ensuring your spreads remain fresh and safe for consumption.

Unique Selling Proposition (USP):

  • Traceable Products: All ingredients are traceable and comply with international quality standards.

  • Essential Storage Protection: Provides crucial protection during storage and logistics with natural preservatives, ensuring spreads remain safe and high-quality.

Key Benefits of  PRESOL AM 4905:
 

  • 100% Natural Plant-Based Ingredients: Utilises a formulation derived from natural sources, promoting health and enhancing the immune system.
     

  • Extended Shelf-Life: Mayo-based spreads can maintain quality for over 30 days when stored at frozen temperatures of 0 to 4 degrees Celsius, ensuring long-lasting freshness.
     

  • Microbial Protection: Effectively inhibits the growth of harmful microorganisms, contributing to food safety and minimising the risk of foodborne illnesses.
     

  • Enhanced Sensory Qualities: Preserves the taste, texture, and aroma of the spreads, ensuring an enjoyable eating experience for consumers

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Preparation Steps
 

  1. Prepare the Chicken:
    Cut the chicken into two portions.
    In a large bowl, combine curd, ginger-garlic paste, Kashmiri red chilli powder, pepper powder, salt, and garam masala.
    Stir all ingredients until well blended.
     

  2. Incorporate PRESOL AM 4905:
    Dissolve 2.5 g of PRESOL AM 4905 in a minimum quantity of vegetable oil and add it to the masala mix.
    Marinate the chicken pieces with this mixture and refrigerate for 2 hours.
     

  3. Grill the Chicken:
    Grill the marinated chicken pieces in an oven at 200 °C for 1 hour.
    Once cooked, cut the grilled chicken into small pieces.
     

  4. Prepare the Mayo-Based Spread:
    In a mixing bowl, combine mayonnaise with chicken pieces in a ratio of 2:1 (two parts mayonnaise to one part chicken).
    Add dosages of 2.5 g of PRESOL AM 4905 and 1.75 g of guar gum into the prepared chicken mayonnaise salad dressing.
    Mix thoroughly to ensure uniform distribution of all ingredients.
     

  5. Control Sample:
    Prepare a control sample of chicken salad dressing without adding PRESOL PS 4906 to compare the antimicrobial benefits.
     

  6. Storage:
    Pack and store the salad dressing at refrigeration temperatures of 5 to 8 degrees Celsius.

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