To enable beverages to remain preserved, Velcorin® from LANXESS is used. “Velcorin can be used with many types of beverages. From carbonated soft drinks, iced tea, and juice drinks to sports and energy drinks, as well as in mixed beer beverages, cider, and wine,” says Ingo Broda, head of Beverage Technology at MPP.
Germs such as yeast, molds, and bacteria are present in the bottling process of beverages – in indoor air, in production systems, inside the lids, and in the beverage itself. They do not only affect the sensory properties of the beverage, but can also pose a health risk to the consumer. Even in small doses, Velcorin is highly effective against harmful microorganisms and protects the product from spoilage.
It is added directly before the beverage is bottled. The LANXESS product enters the cells of the microorganisms and deactivates its key enzymes. After it is added to the beverage, Velcorin quickly decomposes into tiny quantities of methanol and carbon dioxide, which are naturally present in many beverages such as fruit and vegetable juices. The stabilizing agent does not affect the taste, odor, or color of the beverage. “These important product benefits have impressed enologists all over the world, who need to achieve a high standard of wine production every year,” Broda says.