One product per application,
not one blend for everything.
A preservative that works in frying oil is the wrong answer for bread. So we formulate per application — each product has its own actives, its own dosage range, and its own point of addition in your process.
Every product below is natural in origin, works at low inclusion, and is made to leave taste, aroma and colour alone.
Find your application.
Selected application
Choose an application above.
Frying oil
Good Loop Natural Antioxidant for Frying Oil · GLF 01
- Format:
- Liquid
- Actives:
- Green tea extract and rosemary extract
- Dosage:
- 250–500 ppm (0.025–0.05%)
- Add:
- before heating the oil
Slows the rise in total polar compounds, free fatty acids and peroxide value — the three measures that decide when a batch of oil is discarded.
Vegetable oil
Good Loop Natural Antioxidant for Vegetable Oil · GLV 01
- Format:
- Liquid
- Actives:
- Green tea extract and tocopherol
- Dosage:
- 1,000–2,000 ppm (0.1–0.2%)
Bread
Good Loop Natural Preservative for Bread · GL AMLS/ANB
- Format:
- Powder
- Actives:
- Lactic acid and carbohydrate
- Dosage:
- 2,000–3,000 ppm (0.2–0.3%)
- Add:
- along with the dry mix, such as maida or wheat
- Targets:
- Bacillus sp., Rhizopus sp. and Penicillium sp.
Flavoured drinks
Good Loop Natural Preservative for Flavoured Drink · GL AMLS/ANFD
- Format:
- Liquid
- Actives:
- Spice essential oil and organic acids
- Dosage:
- 250–750 ppm (0.025–0.075%)
Mayonnaise
Good Loop Natural Preservative for Mayonnaise · GL AMLS MAY01
- Format:
- Liquid
- Actives:
- Rosemary extract
- Dosage:
- 250–1,000 ppm (0.025–0.1%)
- Targets:
- Bacillus sp., yeast, Penicillium sp. and Aspergillus sp.
Raw meat
Good Loop Natural Preservative for Raw Meat · GL AMLS/ANRM
- Format:
- Powder
- Actives:
- Rosemary extract and organic acids
- Dosage:
- 2,000–3,000 ppm (0.2–0.3%)
- Add:
- during marination
- Targets:
- Staphylococcus sp., coliforms, Pseudomonas sp., Salmonella sp., Listeria sp., Clostridium sp., Aspergillus sp. and yeast.
Processed meat
Good Loop Natural Preservative for Processed Meat · GL AMLS/ANPM
- Format:
- Powder
- Actives:
- Rosemary extract and organic acids
- Dosage:
- 2,000–3,000 ppm (0.2–0.3%)
- Add:
- during blending
- Targets:
- yeast, lactic acid bacteria, Pseudomonas sp., Rhizopus sp., Aspergillus sp. and enterococci.
Jams
Good Loop Natural Preservative for Jams · AMLS PJA 1001
- Format:
- Liquid
- Actives:
- Cinnamaldehyde and organic acids
- Dosage:
- 2,000–3,000 ppm (0.2–0.3%)
- Targets:
- Bacillus sp., yeast, Mucor sp. and Aspergillus sp.
All products in the range carry a 12-month shelf life.
Specification
Getting to the right inclusion rate.
The ranges above are starting points. The rate you settle on depends on your formulation, your fat content, your process temperature and the shelf life you are working to.
Tell us the product, the process and the shelf life you need, and we will recommend an inclusion rate for trial rather than leave you to work it out from a datasheet.
Start where you are
Three ways forward.
