Food & Beverage technology

Specific solutions for wine treatment, shelf life extension and micro-encapsulation

Food & Beverage technology

Increasing consumer demand for microbiologically safer foods, greater convenience, smaller packages, and longer product shelf life is forcing the industry to develop new food-processing, cooking, handling, and packaging strategies.

The increased attention for chitosan applications in the food industry is being readily considered due to its several distinctive biological activities and functional properties. These include its antimicrobial activity and film-forming property.

KitoZyme has developed specific solutions for:

Wine / Œnology

To provide safe and potent ingredients to the beverage industry, KitoZyme has designed a range of two functional ingredients distributed by Lallemand in the oenology market all over the world, and by ICV in some parts of France.

KiOfine-B®/ No Brett Inside®

KiOfine-B® also marketed under Lallemand Brand Name No Brett Inside® - Chitosan is a natural polysaccharide extracted from the Aspergillus niger fungus. Its effectiveness at controlling the Brettanomyces population has been demonstrated for several years in multiple laboratory tests and industrial-scale trials. Applied at the rate of 4-8 g/hL, No Brett Inside can reduce Brettanomyces populations significantly within 10 days of treatment. 

To find your local contact, please visit Lallemand website Lallemand Logo

In France for the following departments: 04 Alpes-de-Haute-Provence, 05 Hautes-Alpes, 06 Alpes-Maritimes, 07 Ardèche, 11 Aude, 12 Aveyron, 13 Bouches-du-Rhône, 30 Gard, 31 Haute-Garonne, 32 Gers, 34 Hérault, 66 Pyrénées-Orientales, 82 Tarn-et-Garonne, 83 Var, 84 Vaucluse Please contact GROUPE ICV

ICV Logo

Shelf life extension

The main aim of shelf life extension is to minimize the growth of microorganisms during the storage. A large body of work has been carried out to evaluate chitosan as a food preservative or edible coating to preserve quality and to extend the shelf life in a variety of foodstuffs, such as fruit, vegetable, fish, bread etc.

KitoZyme has designed the vegetable GRAS chitosan –KiOnutrime-CsG® -  to help preventing food from microbial growth.

The use of chitosan as shelf life extending agent:

  • Retards oxidation of fats which causes rancidity
  • Helps preventing food from microbial growth
  • Inhibits visual deterioration(browning)
  • Improves organoleptic profile (better texture & flavor)

KitoZyme offers...

KiOnutrime-CsG®: the leading natural shelf life extending agent

  • Natural source: cell wall of fungi
  • Versatile ingredient
  • High purity ingredient 
  • Self-affirmed GRAS status
  • Safe and non-allergenic: GMO-free, allergen-free and gluten-free

      

 

Micro-encapsulation

As a result of its cationic property, chitosan is able to react with polyanions giving rise to polyelectrolyte complexes. It has therefore become the subject of numerous scientific reports and patents on the preparation of microspheres and microcapsules. The techniques employed to microencapsulate with chitosan include, among others, ionotropic gelation, spray drying, emulsion phase separation, simple and complex coacervation, and polymerization of a vinyl monomer in the presence of chitosan

KitoZyme provides a perfect solution to encapsulate actives through KiOnutrime-CsG®