TOMAX SPECIFICATION
DESCRIPTION
TOMAX is a concentrated proprietary mixture of various food acids and their salts in water.
USES OF TOMAX
The bacteriostatic effect of various food acids and their salts is well established, particularly in combination, hence TOMAX is an ideal sterilant when used as directed on / in processed meats, fruits and vegetables, thereby extending shelf life significantly.
DIRECTIONS FOR USE
TOMAX must be diluted with potable water before use. TOMAX is not a preservative nor is it an antioxidant.
PROPERTIES
COMPOSITION
A mixture of food acids, lactic acids (270), citric acid (330), acetic acid (260), and their salts, sodium lactate (325), sodium acetate (262), and sodium citrate (331), water added, permitted for use in foods by the Food Standards Australia New Zealand under the Food Standards Code, Volume 2, current as at 20-12-2002, Standard 1.2.4 schedule 1,2 and 5.
TOMAX does not contain any ingredients that have been derived from genetically modified organisms in accordance to FSANZ Food Standards Code, Standard 1.5.2
NUTRITIONAL INFORMATION (per 100gms)
PACKAGING
New polydrums containing 25kg net packed 32 x 25kg per pallet, and 1100kg palecon.
SHELF LIFE
3 years from date of manufacture.
CAUTION
TOMAX must not be added to alkaline powders i.e. nitrite or nitrate salts.
TOMAX is a concentrated proprietary mixture of various food acids and their salts in water.
USES OF TOMAX
The bacteriostatic effect of various food acids and their salts is well established, particularly in combination, hence TOMAX is an ideal sterilant when used as directed on / in processed meats, fruits and vegetables, thereby extending shelf life significantly.
DIRECTIONS FOR USE
TOMAX must be diluted with potable water before use. TOMAX is not a preservative nor is it an antioxidant.
PROPERTIES
| Appearance and Odour: | Clear liquid with a fresh odour |
| Specific gravity: | 1.1 – 1.2 @ 20ºC |
| pH: | 2.9 – 3.1 @ 20ºC |
| Heavy Metals (as Pb): | less than 2 ppm |
| Arsenic: | less than 0.5 ppm |
COMPOSITION
A mixture of food acids, lactic acids (270), citric acid (330), acetic acid (260), and their salts, sodium lactate (325), sodium acetate (262), and sodium citrate (331), water added, permitted for use in foods by the Food Standards Australia New Zealand under the Food Standards Code, Volume 2, current as at 20-12-2002, Standard 1.2.4 schedule 1,2 and 5.
TOMAX does not contain any ingredients that have been derived from genetically modified organisms in accordance to FSANZ Food Standards Code, Standard 1.5.2
NUTRITIONAL INFORMATION (per 100gms)
| Energy | kJ | 405 |
| Protein | gms | nil |
| Fat | gms | nil |
| Carbohydrates | gms | 31 |
| Sugars | gms | nil |
| Sodium | mgs | 1,560 |
PACKAGING
New polydrums containing 25kg net packed 32 x 25kg per pallet, and 1100kg palecon.
SHELF LIFE
3 years from date of manufacture.
CAUTION
TOMAX must not be added to alkaline powders i.e. nitrite or nitrate salts.
TOMAX Brief Description
The shelf life of food products is critical to their distribution and consumer acceptance.
When a fresh or preserved food product leaves the plant, it normally has good microbial
quality. During distribution and storage the amount of organisms will increase even at
refrigerator temperatures, limiting the food product’s shelf life.
TOMAX is a proprietary blend of permitted food acids lactic acid, citric acid, acetic acid and their salts i.e. sodium lactate, sodium citrate, sodium acetate, designed to reduce or eliminate hazardous pathogenic micro-organisms.
TOMAX is a proprietary blend of permitted food acids lactic acid, citric acid, acetic acid and their salts i.e. sodium lactate, sodium citrate, sodium acetate, designed to reduce or eliminate hazardous pathogenic micro-organisms.
Pathogen Control
Pathogen control is an issue for producers. However, pathogen control is most of all an issue for the consumer. Continuing research has shown that TOMAX has an inhibitory effect on pathogens such as Listeria Monocytogenes, Salmonella and Clostridium Botulinum. Next to controlling growth of Clostridium Botulinum, TOMAX also exhibits an antibotulinal effect.
Producers use all manner of different food ingredients to extend shelf life. These ingredients are often foreign to the respective food system and change the characteristics of the product. TOMAX offers the food processor a product which extends the product’s shelf life, inhibits pathogens, enhances the flavour and improves the water-binding capacity, improves tenderness and appearance, without affecting either the product or the process in any significant way.
Pathogen control is an issue for producers. However, pathogen control is most of all an issue for the consumer. Continuing research has shown that TOMAX has an inhibitory effect on pathogens such as Listeria Monocytogenes, Salmonella and Clostridium Botulinum. Next to controlling growth of Clostridium Botulinum, TOMAX also exhibits an antibotulinal effect.
Producers use all manner of different food ingredients to extend shelf life. These ingredients are often foreign to the respective food system and change the characteristics of the product. TOMAX offers the food processor a product which extends the product’s shelf life, inhibits pathogens, enhances the flavour and improves the water-binding capacity, improves tenderness and appearance, without affecting either the product or the process in any significant way.
TOMAX has an inhibiting effect on microorganisms. It decreases the water activity, which increases the microbial stability. Also the specific lactate-ion effect contributes to the improvement of the shelf life of the product. This mechanism has not been elucidated fully.
Flavour Enhancement
It has been proven that the flavour enhancing effects of using TOMAX can be described, depending on formulation, as a flavour booster. Spices are more noticeable, for example. In many trials, products made using TOMAX are preferred over the products made without TOMAX. In the majority of cases the comment is that the product made with TOMAX has a more “meaty” flavour.
TOMAX in Fresh and Cooked Meat & Poultry Products
With a growing consumer demand for lower calories, lower fat, reduced salt and more natural products (less preservatives), food processors are faced with a growing problem of maintaining a reasonable shelf life for their products.
TOMAX offers the food processor an ingredient common to meat tissue.
TOMAX Gives:
TOMAX offers the food processor an ingredient common to meat tissue.
TOMAX Gives:
- An extension of shelf life and an inhibition of the growth of pathogens.
- An enhanced flavor in the given product.
- An improvement in water binding capacity.
- Accelerated curing time.
- Assistance in the manufacture of rind emulsions.
Generally 0.5% TOMAX is recommended for addition to meat and poultry products based on
the final weight of the product.
TOMAX does not affect the colour of meat and can be added during the normal mixing/chopping process. It can be added to the pickling solution, applied in products including ham, bacon, roast beef, turkey breast etc., either by injection or in the tumble/massage process.
TOMAX can be applied in products including liver sausage, hot dogs, fresh sausage, bologna, frankfurter, luncheon meat, chicken croquette, pate etc. TOMAX can also be added to the gelatine cover of these products.
The addition of TOMAX is very effective in products which are handled after heat treatment. This handling, which includes packaging, slicing etc. will cause post processing contamination with a flora which is difficult to control. In fresh and cooked products use of TOMAX can extend shelf life by 40-60%, depending on product formulation and usage level.
TOMAX does not affect the colour of meat and can be added during the normal mixing/chopping process. It can be added to the pickling solution, applied in products including ham, bacon, roast beef, turkey breast etc., either by injection or in the tumble/massage process.
TOMAX can be applied in products including liver sausage, hot dogs, fresh sausage, bologna, frankfurter, luncheon meat, chicken croquette, pate etc. TOMAX can also be added to the gelatine cover of these products.
The addition of TOMAX is very effective in products which are handled after heat treatment. This handling, which includes packaging, slicing etc. will cause post processing contamination with a flora which is difficult to control. In fresh and cooked products use of TOMAX can extend shelf life by 40-60%, depending on product formulation and usage level.
TOMAX in Seafood
Although sanitation and good manufacturing practice are still the most important factors in
controlling microbial contamination, seafood processing plants with the most sophisticated
hygiene still encounter contamination with pathogenic micro-organisms and the risk of
temperature abuse in their distribution chain.
TOMAX is an effective antimicrobial agent which can be used to control bacterial contamination and pathogens.
Using TOMAX in seafood, the following improvements can be achieved:
1) Improve product safety by controlling pathogenic microorganisms, including Salmonella, Pseudomonas, Listeria, Campylobacter and Clostridium.
2) Extension of shelf life by 40 - 60%.
Research has demonstrated the effectiveness of surface treatment with TOMAX for decontamination of fish and crustaceans. In addition, a delayed bacteriostatic effect is observed during storage, due to prolonged lag phase of acid-injured micro-organisms surviving the initial TOMAX treatment. On crustaceans such as shrimp a TOMAX treatment inhibits Melanosis and Listeria.
Using TOMAX in seafood, the following improvements can be achieved:
1) Improve product safety by controlling pathogenic microorganisms, including Salmonella, Pseudomonas, Listeria, Campylobacter and Clostridium.
2) Extension of shelf life by 40 - 60%.
Research has demonstrated the effectiveness of surface treatment with TOMAX for decontamination of fish and crustaceans. In addition, a delayed bacteriostatic effect is observed during storage, due to prolonged lag phase of acid-injured micro-organisms surviving the initial TOMAX treatment. On crustaceans such as shrimp a TOMAX treatment inhibits Melanosis and Listeria.
TOMAX can be applied with a low pressure (20-40 psi) spray installed over a stainless steel conveyor belt. For whole muscle products, TOMAX can be either injected or tumbled with the product.
TOMAX has demonstrated a very effective bacteriostatic action in all kinds of fish products including fish pate, mousse, fish salads, fish balls, cuttlefish balls and prawn balls. TOMAX can be added during the mixture or chopping process as the last ingredient in the seafood product or added to dressings used on fish and seafood salads.
Generally, 0.5% to 1.5% of TOMAX is recommended for addition to the seafood products based on final weight.
TOMAX is more effective when applied before freezing (particularly in the glaze) however can also be applied during the thawing procedure. Recommended application levels of 1% to 2% TOMAX generally does not alter colour, flavor, or other organoleptic characteristics.
TOMAX has demonstrated a very effective bacteriostatic action in all kinds of fish products including fish pate, mousse, fish salads, fish balls, cuttlefish balls and prawn balls. TOMAX can be added during the mixture or chopping process as the last ingredient in the seafood product or added to dressings used on fish and seafood salads.
Generally, 0.5% to 1.5% of TOMAX is recommended for addition to the seafood products based on final weight.
TOMAX is more effective when applied before freezing (particularly in the glaze) however can also be applied during the thawing procedure. Recommended application levels of 1% to 2% TOMAX generally does not alter colour, flavor, or other organoleptic characteristics.
TOMAX - Additions
Additions to 100 kg Pumping Pickle.
TOMAX CAN BE ADDED TO MARINADES USED IN ALL MEAT PRODUCTS ADDED AT 5 – 10 gms per Kilo as consumed Enhanced flavour and extended shelf life are achieved.
Note:
TOMAX CAN BE ADDED TO MARINADES USED IN ALL MEAT PRODUCTS ADDED AT 5 – 10 gms per Kilo as consumed Enhanced flavour and extended shelf life are achieved.
Note:
- TOMAX must be added last to prepared pickle.
- Any unused pickle must be discarded to avoid products reacting.
- Reduce TOMAX by 50% for addition to soaking pickle.
- In most cases the flavor of pumped or pickled foods will be enhanced, the food will be tenderer, with better color and texture in the mouth.
| Percentage Pump | TOMAX |
| 5 | 5 |
| 10 | 5 |
| 15 | 4.5 |
| 20 | 3 |
| 25 | 2.4 |
| 30 | 2 |
| 35 | 1.7 |
| 40 | 1.5 |
| 45 | 1.3 |
| 50 | 1.2 |
TOMAX - Use As A Mould Inhibitor
Aim: To prevent undesirable mould and yeast formation on smallgoods, particularly salami maturing rooms and cool room surfaces, without imparting any off flavours or applying preservatives.TOMAX solution - 5% TOMAX, 95% Water.
- Soak casing (not collagen) in TOMAX solution for 10 minutes prior to stuffing.
- Immerse salami, cured, fresh, cooked meats or smoked meats in TOMAX solution for period not exceeding 10 minutes. Do not rinse.
- Atomize, fog, spray or mist maturing or cool room surface with TOMAX solution.
This procedure will result in a clean fresh product without unsightly moulds or souring bacteria.
TOMAX - Use As A Cleaner
TOMAX is a proprietary mixture of various food acids and their salts, in water. The bacteriostatic effect various food acid and their salts have is well established, hence TOMAX is an ideal sanitizer/acid cleaner, when used as directed in the general food industry.Due to the low pH of TOMAX, it makes an ideal acid cleaner for pickle injectors, slicers, knives, benches and any other equipment.
DIRECTIONS FOR USE
Before application, TOMAX must be diluted with potable water to yield a 10% TOMAX / 90% water solution.
Ensure any surfaces coming into contact with TOMAX are rinsed with potable water after use.
COMPOSITION
Food acids (330, 270, 260), and their sodium salts (325, 262, 331). Water added.
PACKAGING
Non returnable polydrums containing 25kg and bulk 1100kg palecons.
LEGAL STATUS
The European Union (EU) Council Directive on "Food additives other than colors and sweeteners" states that TOMAX-like products may be added to food stuffs in general "quantum satis". Quantum satis meaning that no maximum level is specified.
The directive was published on 18 March 1995 and the member states of the EU were required to integrate this directive into their national legislation prior to 25 September 1996.
USA - all TOMAX ingredients are GRAS (Generally Recognised As Safe).
THAILAND - TOMAX has Thai FDA approval as a food additive.
AUSTRALIA, New Zealand, Singapore and Malaysia - All TOMAX ingredients are approved food additives.
Literature i.e. "Fleischwirtschaft" demonstrate the effectiveness of TOMAX ingredients against Salmonella, Campylobacter, Listeria, Staphylococcus, Clostridium and slimy lactic acid bacteria in cooked meats, cooked small goods (including salami cotto) and all vacuum packed meats.
TOMAX IS NOT A PRESERVATIVE nor an antioxidant.
TOMAX does not contain any ingredients that have been derived from genetically modified organisms in accordance to FSANZ Food Standards Code, Standard 1.5.2.
The bacteriostatic effect of TOMAX is well known, hence the choice of TOMAX as an acid cleaner for pickle injectors and other processing machinery, slicers, knives, benches etc. TOMAX is also ideal for use in meat works.
The directive was published on 18 March 1995 and the member states of the EU were required to integrate this directive into their national legislation prior to 25 September 1996.
USA - all TOMAX ingredients are GRAS (Generally Recognised As Safe).
THAILAND - TOMAX has Thai FDA approval as a food additive.
AUSTRALIA, New Zealand, Singapore and Malaysia - All TOMAX ingredients are approved food additives.
Literature i.e. "Fleischwirtschaft" demonstrate the effectiveness of TOMAX ingredients against Salmonella, Campylobacter, Listeria, Staphylococcus, Clostridium and slimy lactic acid bacteria in cooked meats, cooked small goods (including salami cotto) and all vacuum packed meats.
TOMAX IS NOT A PRESERVATIVE nor an antioxidant.
TOMAX does not contain any ingredients that have been derived from genetically modified organisms in accordance to FSANZ Food Standards Code, Standard 1.5.2.
The bacteriostatic effect of TOMAX is well known, hence the choice of TOMAX as an acid cleaner for pickle injectors and other processing machinery, slicers, knives, benches etc. TOMAX is also ideal for use in meat works.