RTE rice (meat, vegetable and sauce)
Once cooked rice is perishable. Spoilage organisms, including Gram-positive bacteria (e.g. B. cereus), molds (e.g. P. roquefortii) and Gram-negative bacteria (e.g. P. lundensis) are naturally abundant. An addition of 0.1 ml/kg Epolyly® L25 has high efficacy against these microorganisms for a longer shelf life of cooked rice.
Soup, chowder, and stew are spoiled by various microorganisms, such as LAB, Listeria, Cl. botulinum and Bacilli etc. An addition of 0.075-0.125 ml/kg Epolyly® L25 is effective against Total Plate Count (TPC) for up to 50 days in such products.
Surimi products are mainly spoiled by spore-forming bacteria and turn yellowish with off-odors. An addition of 0.15 ml/kg Epolyly® L25 in Surimi, which can reduce the population of total bacteria, and extend the shelf-life od Surimi to 6 days compared to the control, 2 days stored at 5°C.