ZEROBLOW PRESERVATIVE

ZEROBLOW - THE SMART SOLUTION FOR LONG-LASTING FOOD PRODUCTS

Zeroblow
 is an off-white, free-flowing preservative powder formulated to inhibit the growth of yeast and moulds - two primary causes of food spoilage.

By incorporating Zeroblow into your formulations, you can:
* Extend shelf-file.
* Maintain freshness and product quality.
* Reduce spoilage losses.
* Support food waste reduction initiatives.

How It Works?
Zeroblow creates an environment that prevents yeasts and mould proliferation, helping to stabilise products during storage and distribution.
Recommended Dosage: 60 - 80 g per 100 kg product. Easy to calculate and incorporate into exisiting formulations.

Applications
Zeroblow is suitable for a wide range of food products, including:
* Dairy: Yoghurt / Fermented Milk Beverages / Cheese Brine Solutions.
* Beverages: Juices / Flavoured Beverages / Beverage Concentrates.
* Meat & Savoury: Biltong / Cold Meats / Brine Solutions.
* Other: James / Sauces / Fruit Preparations.

Certification, Storage & Shelf-Life
* Halaal Certified & Kosher Suitable.
* Store in a cool, dry environment (below 25 ºC), away from direct sunlight and strong odours. Reseal containers after opening.
* Shelf-life of 12 months from date of production.

Why Choose Zeroblow?
* Reliable yeast and mould control.
* Easy integration into formulations.
* Multi-application versatility.
* Supports reduced product waste.
* Enhances product quality and brand reputation.

Notes
Available in 4.5 kg & 20 kg packaging
Don't let spoilage impact your bottom line. Choose Zeroblow - and keep your products fresher for longer.
Attached: Specification - Zeroblow
For Pricing & Orders: order@dynamiko.co.za
For Technical Support: technicalinfo@dynamiko.co.za

    • Related Articles

    • SODIUM BENZOATE - THE VERSATILE PRESERVATIVE

      SODIUM BENZOATE - A COMMONLY USED PRESERVATIVE THAT HELPS PREVENT FOOD FROM MOULDING, EXTENDING SHELF-LIFE OF VARIOUS PRODUCTS (FROM MAYONNAISE TO CARBONATED DRINKS). ATTACHED IS AN INFORMATIONAL PIECE ON WHAT EXACTLY SODIUM BENZOATE IS AND HOW IT'S ...

    • WHAT CAN I USE TO PREVENT CONTAMINATION WITH CHEESE PRODUCTION?

      For use in Milk or Brine to prevent contamination: 5 - 50 g per 1000 L Milk or Brine (depending on contamination - the higher the contamination, the higher the dosage). As an average, use 15 g per 1000 L Milk or Brine. As a Spray on the surface of ...

    • POTASSIUM SORBATE GRANULAR - A VERSATILE FOOD PRESERVATIVE

      POTASSIUM SORBATE GRANULAR IS A WIDELY USED FOOD PRESERVATIVE THAT CAN BE FOUND IN VARIOUS FOOD AND BEVERAGE PRODUCTS SUCH AS CHEESE, WINE, YOGHURT, DAIRY, MEATS, AND MANY MORE. ATTACHED YOU'LL FIND MORE INFORMATION ON THIS PRODUCT. * POTASSIUM ...

    • SODIUM NITRATE FOR CURED MEATS

      The Sodium Nitrate cured meats campaign focuses ono controlled curing performance for long-ripenend and traditional cured meat products. Acting as a slow-release source of nitrite, it supports stable colour development, authentic flavour, and ...

    • SODIUM NITRATE FOR CHEESE MAKING

      Our Sodium Nitrate cheese-making campaign highlights a proven solution for controlling unwanted gas formation and preventing late-blowing defects in semi-hard and hard cheeses. By supporting consistent ripening, stable texture, and reliable quality, ...