Herbal-Active is a variant of the beverage antimicrobial, HerBev but for foods. It is used in seasonings, sauces, syrups, fruit purees, dressings, in fact, in any product usually dosed with benzoates and sorbates for shelf life. Herbal-Active is a natural solution to chemical preservatives.

1. Natural Preservation
of Foods and Beverages
with Herbal-Active™

2. The Challenge:
Microbiological spoilage of:
•
made from concentrate beverages, nutraceuticals
•
emulsion spreads, dressings, sauces
•
meats, poultry and seafood and their products
•
fresh produce, cut flowers

3. Stabilization Methods
• Use of synthetic chemical preservatives
(unwanted side effects eg hyperactivity, food sensitivity,
risk of cross reaction eg benzene formation)
• Hot filling, pasteurisation and aseptic filling,
pasteurization, cooling, carbonation, filling
(residual yeasts can still be a challenge, also potential of
contamination by end users on opening)
• Microbial growth inhibition with Herbal-Active™
(pre-mix, dilute and bottle solution)

4. Properties of Herbal-Active™
•
Composition:
essential oils from culinary herbs and spices
•
Regulatory status:
GRAS components widely used as flavours
•
Appearance:
Concentrate:
In use:
free-flowing, pale green powder
slight cloudiness
•
Label identification:
natural flavours
•
Ideal application:
made from concentrate foods and beverages
pH independent
•
Application rate
0.5 to 1.5kg/1000 kg (0.05 to 0.15%)

5. USP PET Challenge tests 1.
Herbal-Active™ at 0.025%
Aspergillus Candida
niger
albicans
cfu/g
cfu/g
Initial
Challenge
Pseudomonas Staphylococcus Escherichia
aeruginosa
aureus
coli
cfu/g
cfu/g
cfu/g
230,000
400,000
370,000
400,000
520,000
14 days
50,000
<10
<10
<10
<10
28 days
110,000
<10
<10
<10
<10
Method
3.38.3.1
3.38.3.2
3.38.3.3
3.38.3.4
3.38.3.5
The sample was found to PASS the antimicrobial effectiveness test
according to the requirements of USP 31/NF for Category 2 products.

6. USP PET Challenge tests 2.
Herbal-Active™ at 0.05%
Aspergillus Candida
niger
albicans
cfu/g
cfu/g
Initial
Challenge
Pseudomonas Staphylococcus Escherichia
aeruginosa
aureus
coli
cfu/g
cfu/g
cfu/g
230,000
400,000
370,000
400,000
520,000
14 days
25,000
<10
<10
<10
<10
28 days
10,000
<10
<10
<10
<10
Method
3.38.3.1
3.38.3.2
3.38.3.3
3.38.3.4
3.38.3.5
The sample was found to PASS the antimicrobial effectiveness test
according to the requirements of USP 31/NF for Category 2 products.

7. USP PET Challenge tests 3.
Herbal-Active™ at 0.1%
Aspergillus Candida
niger
albicans
cfu/g
cfu/g
Initial
Challenge
Pseudomonas Staphylococcus Escherichia
aeruginosa
aureus
coli
cfu/g
cfu/g
cfu/g
230,000
400,000
370,000
400,000
520,000
14 days
40,000
<10
<10
<10
<10
28 days
<10
<10
<10
<10
<10
Method
3.38.3.1
3.38.3.2
3.38.3.3
3.38.3.4
3.38.3.5
The sample was found to PASS the antimicrobial effectiveness test
according to the requirements of USP 31/NF for Category 2 products.

8. Recommendations from USP PET
Challenge Tests:
• As a dip for fresh produce (fruits, vegetables, fruit salad, herbs, meats)
use at 1% and drain well (no need to rinse)
• Maximize the concentration of Herbal-Active™ added but which
imparts zero taste (see following table)
• Add with concentrates, flavours, sweeteners and then dilute to final
volume
• Pre-treat major sources of microbial loads
• Monitor concentration in dipping solution 1% = 1°Brix

9. Usage table
Percentage addition
- lower level
Percentage addition
- upper level
0.01%
(100g per 1,000 litres)
0.05%
(500g per 1,000 litres)
(1kg per 1,000 litres)
0.025%
(250g per 1,000 litres)
0.1%
(1kg per 1,000 litres)
0.15%
(1.5kg per 1,000 litres)
dipping produce, meats
and seafood, cut flowers
1%
(10kg per 1,000 litres)
2%
(20kg per 1,000 litres)
anti-microbial wash for
bottles, lids and surfaces
1%
(10kg per 1,000 litres)
1%
(10kg per 1,000 litres)
Application
Lightly flavoured drinks
cola, ginger and root beers
strongly flavored
concentrates
0.1

10. Some Benefits of Using Herbal-Active™
•
Wide range of applications as an ingredient sanitizer or dipping
solution
•
Minimal to no impact on taste, odour or colour at effective
addition rates
•
•
Exceptional efficacy as a dipping solution for produce and meats
•
Antioxidant and protective of flavors, enhances some flavours
Highly effective against yeasts and bacteria (food spoilage and
pathogens), fungi and moulds

11. More Benefits of Using Herbal-Active™
•
compatible with all types of containment
eg. glass, metal, plastic (PET, PVC), pure pack
•
simple dump, stir and dilute or dip and drain
solutions
•
•
no environmental or negative health impacts
potential health benefits
eg. antioxidant, immune boosting, anti-Candida

12. Contact:
Vic Cherikoff
Australian Functional Ingredients Pty Ltd
functionals@cherikoff.net
+61 2 9554 9477
+61 (0)418 405 183