 |
|
|
|
Sea-i® is a natural enzymatic system used during processing to inhibit micro-organisms. It consists of natural bio-active proteins that are present in our daily diet.
|
|
|
|
|
This system protects the very essence of food efficiently and ethically. It enables food to be kept fresh, shelf life to be extended or ensured and pathogenic risks to be reduced.
Sea-i® allows you to create new sales possibilities by:
|
|
| • |
achieving projects that seemed impossible; |
| • |
reaching new remote markets; |
| • |
presenting your customers with a super fresh organoleptic profile. |
|
|
 |
|
|
How does Sea-i® act? |
|
|
Sea-i® inhibits micro-organisms without any selection and therefore reduces hazards linked to pathogens.
Sea- i® is active against a broad spectrum of micro-organisms
|
|
|
|
|
| • |
Gram positive bacteria (e.g.: Listeria, Lactobacillus, etc.). |
| • |
Gram negative bacteria (e.g.: Salmonella, Pseudomonas, coliforms, etc.). |
| • |
Yeast & Molds. |
|
|
|
The action of Sea-i® is immediate upon homogeneous dispersion.
After the catalytic activity, enzymes are not bound with micro-organisms. |
|
|
|
|
What are the effects of Sea-i®? |
|
|
Sea-i® either extends the latency phase (bacteriostatic) or kills micro-organisms (bactericide). It depends on the level and development phase of microbial contamination at the time Sea-i® is added.
|
|
|
|
|
| • |
Inhibited micro-organisms reduce or stop their metabolite production (acids, gases, proteases, lipases, toxins, etc). |
| • |
Sea-i® maintains the initial organoleptic quality of food longer. |
| • |
In the finished product, Sea-i® is no longer active. However, its inhibitory effect on the micro-organisms is long lasting and thermo-resistant. |
|
|
|
|
|
|
|
Sea-i® inhibits: gram positive bacteria,
gram negative bacteria, yeast & molds |
|
|
|
 |
|
