Jan 08, 08:55 AM
Natural preservative and anti-microbial
I’d like to summarize some resource material I have on-line for my natural preservatives, Herbal-Active™ and HerBev™ and delineate their different applications.
Click here to download a paper on Herbal-Active™ and HerBev™ – Natural antimicrobials for foods, beverages and cosmetics. (Right click and Save Link as or Save Target as…)
HerBev™ is the simplest to use for low pH, low particulates, pasteurized beverages which are hot filled. Any other beverage formulations are best with Herbal-Active™.
Herbal-Active™ is formulated for a wider variety of uses, from use as a dipping solution to inclusion as an ingredient, for example:
- rubbed into a seasoning as an anti-microbial flavouring;
- included in fruit preparations (juices, purees, concentrates, extracts etc);
- added to sauces, syrups, dressings, dairy foods or any liquid condiment or seasoning
- diluted to 1% in water as a dipping solution for meats, seafood, vegetable produce, herbs, salad greens or any foods exposed to microbial contamination
Refer to the downloadable paper for more specifics.
Click here for the Herbal-Active™ presentation.
Just to reiterate on the benefits of these natural preservatives, they are broad spectrum antimicrobials, extremely effective against E. coli, Salmonella and other food pathogens as well as yeasts and moulds.
At appropriate pH levels, both are strongly anti-mould and flavorless at their respective working concentrations.
Lastly, cosmetic manufacturers are a growing group of users for Herbal-Active™ and to address their particular issues a separate document has been prepared for this use.
Please leave a comment below or email functionals at cherikoff.net, briefly describe your application, provide a mailing address and we are happy to provide a sample for your evaluation. Please ask to be listed for an occasional email update on this important and exciting development for the food, beverage and cosmetic industries or use the RSS feed to get our news updates.
Cherikoff Bioactives is also looking for distributors which currently service the manufacturing sectors to assist in promoting these natural preservatives as the demand has been significant.
After all, there are few alternatives with some manufacturers turning to highly toxic nerve gas to kill micro-organisms (but leaving methanol as a residue in the beverages).
Now there is a real substitute for benzoates, sorbates, metabisulphite, parabens and other synthetic chemical preservatives.
Please can you send me some more info on the Herbal Active (both for food and cosmetic applications). Please give me a cost indication and pack size as well. Thank you
— Lucinda · Jun 13, 06:38 PM · #
Hi, I am wondering if Herbal Active would be suitable in water based product with a ph range of 7 – 7.5
Thanks
Hi Barry, it will work but at a higher addition level than for food where you do not want any flavour. What's the product? Maybe I can help with the process of adapting Herbal-Active for the best use. Email me directly and I'll be able to help with other information.
Cheers, Vic
— Barry Basakerville · Jun 21, 06:00 PM · #
this site was really helpful on what herbs and other ingredients to use but what kinds of meats do you use the most when you’re cooking Australian food? And what kinds of vegetables do you pair up with what kind of meat?
Hi Doni,
We have game meats including kangaroo, crocodile, emu and possum but they are less popular than beef and lamb. However, Australia has bountiful seafood, shellfish and farmed fish and our herbs, spices, sauces, syrups and infused oils etc, go really well with these delicious foods.
Cheers, Vic
— doni · Jun 26, 02:23 AM · #
We’re looking for natural preservatives as alternatives for sodium benzoate and potassium sorbate. Does Herbal-Active work well with tomato-based sauces? Does it work well with molds?
Do you have a trader in the Philippines? Can you provide us samples for our evaluation?
Hi Adel, I hope you have caught up with my distributor in the Philippines and your trials are progressing well.
Cheers,
Vic
— Adel Marian dela Rosa · Jul 23, 02:04 PM · #
Hi Vic, we have spoken previously about Herbal active and you trialling a version for me without 1,3 butylene glycol (you were going to use glycerin instead I think). Would you kindly contact me to advise if the trial was successful as I need to advise ACO that I will be using herbal active in my certified organic products. My auditor will arrive on 9 September so if you could give me a response before then I would be very grateful. Kind Regards, Grace Culhaci, Pure and Green Organics, 02 9638 7575
Grace, my oil based formulation might work for some applications where the oil can be emulsified into the product. I'm happy to send a sample. Cheers, Vic
— Grace Culhaci · Aug 25, 05:31 PM · #
hi there, would either of these natural preservatives be suitable to use for liquid natural food extract food colouring to give it shelf life?
thanks
Katy
Hi Katy
Yes, my Herbal-Active is probably the formulation you need to protect your natural food colouring both as an antimicrobial and an antioxidant.
— katy · Sep 18, 12:01 AM · #
Hi, I’m looking for a cost effective natural preservative to extend the shelf life of fruit cake. Can you help?
Thanks, Cheryl
Cheryl, if you dip the fruits in a 0.2% solution of Herbal-Active you will drop the microbial load significantly. Then include 0.01% Herbal-Active in the mix (weight of mixture without the fruit) and it should extend the shelf life significantly.
Cheers, Vic
— Cheryl · Sep 25, 12:47 PM · #
We’re looking for a natural preservative as an alternative for sodium benzoate. Do you have a distributor in the U.S.
Hi Walt, I am currently sending out samples from Australia but will have product available out of the US shortly.
— Walt Arnsperger · Oct 03, 06:01 AM · #
Your site tells me what the product does not what it is.
Hi Maggie. In which product are you interested?
— Maggie Dickson · Oct 06, 02:21 PM · #
I would like to have more information on this natural preservative. Has any clinical been done? I would like to review all technical information available.
Lots of testing done and many companies now using it as well. Particularly in cosmetics, beverages, meat and produce dipping, seasonings, even baked goods.
— Donna Meningall · Oct 14, 02:22 AM · #
Please can you send me some more info on the Herbal Active (for food applications). Please give me a cost indication and pack size as well. Thank you
Hi Stuart,
I have emailed you a package of files all about my natural preservatives. They have wide application in foods, beverages, flavorings, raw produce, prepared foods, cosmetics and more.
Let me know if you'd like a sample once I know what sort of application for which you need this effective shelf life extender. Cheers, Vic
— Stuart Laws · Nov 05, 01:26 PM · #
Hi, Vic:
I came across your website while looking for all-natural preservatives to use in bath and body products—I want to avoid parabens and benzoates. I ordered 3 bags of the powdered Herbal-Active from your website. It seems, however, that you have both water-soluble and oil-soluble formulations. Is the powder that I ordered oil-soluble? If not, could you send me an oil-soluble sample? Many of my products have little to no water. Thanks. Blaqpointe, Inc., 17202 Riva Ct., Accokeek, MD 20607 USA
Hi Angela, did you get the oil-based sample we sent to you? Vic
— Angela Akinpelu · Jan 08, 11:44 AM · #
I am looking for an organic preservative to give my product a shelf life. Can this be used in cooking and is there a limit to the temperature?
Thank you!
Rebecca
Hi Rebecca,
My antimicrobials are certainly suitable for cooked foods with attention being paid to when it is best added. This generally equates to post-cooking, on cooling and pre-chilling/packing.
— Rebecca · Jan 26, 08:00 AM · #
Hi, just came across your product and would like to know if it is suitable for brownies. I currently provide a preservative free product and a customer has asked for a longer shelf life. Do tell me more on how to use your product qty to use etc and where I can get it. I am in St Lucia.
Hi Vanda
Yes, my Herbal-Active will work in baked foods. I'd recommend that you try 0.05% initially and test for taste. If you can go higher (0.1%) all the better to control moulds.
You can order a 30g sachet through our on-line store
.— Vanda · Feb 07, 02:09 PM · #
Hi, we are making natural skin creams and balms and we’re wanting to use your herbal active to protect against mould. The creams are majority water and the balms have no water at all. would you please send me some samples to test in our products. If the water content is say 700mls what quantity of herbal active would we need to add? Thanks. Suzanne
Hi Suzanne. There are lots of companies now using Herbal-Active in cosmetic preparations as a natural preservative and aromatic fragrance. Email me your details and a little more information on your products.
Cheers, Vic
— Suzanne Clemo · May 01, 05:51 PM · #
I am interested in your product for use in sauces etc., which I make for local market. Can you let me know, how I can order it, and the cost of getting same to ireland.
Imelda.
We use it in our sauces for additional shelf life on opening. The addition rate is 0.1%.
We now have the product in our on-line store in 30g (1oz) sachets and even 1kg bags.
— imelda · Jul 22, 02:31 AM · #
Hi there,
I’m looking for a natural preservative to use in sausage making for my local butchers.
This looks to be exactly what I’m after.
I see from your site that you have a UK distributor, so could I get a sample from them (once I know who they are) to try?
Regards,
Steve
Hi Steve,
We are currently sending out product from Australia as we only have active representation of this product in Singapore, Hong Kong, New Zealand and the USA.
With sausages, it is preferred to dip the primals before trimming as cutting trim can often drag micro-organisms from the surface into the cuts in the meat. This protects them from most preservatives except for tiny mobile molecules such as sorbates and benzoates. Mincing meat into a hetergenous mix of fat and protein makes it even harder for my mixtures to get to the bacterial cells to kill them.
The successful companies using Herbal-Active in sausages dip the meat in a 2% solution prior to trimming and then mince product which is low in microbial load. The H-A does not contribute any flavour once well drained even though the solution is a little aromatic.
I am happy to send you a sample if you provide an address.
Cheers,
Vic
— Steve · Sep 02, 02:21 AM · #
Nice posts there – thanks for the interesting information.
— Oleg · Oct 01, 11:51 AM · #
Hi Vic I am interested in your anti microbial for our gluten free baked goods, what do you recommend, and do you have an outlet here in the States.
Hi Rita,
Sorry not to have replied sooner but in fact, I have only just enlisted a representative in the USA - Jeff Gompper from On The Rise. I'll get him to follow up with you.
Cheers,
Vic
— rita · Jan 11, 06:28 PM · #