KONSERVIT KVT

Konservit KVT Code: KVT

Use: KONSERVIT prolongs the keeping quality of food. It can be used for all foods to be preserved without heating, e.g. seafood, salads, dressings, eggs, etc.
   
Country of origin: Germany
Source material: Additives to reduce pH-value
   
Declaration on label: Citric acid E 330, cooking salt, E 331
   
Shelf-life: Approx. 18 months at 4°C to 20°C. Packaging must be kept closed and airtight. If only part of the contents are used the packaging must be re-closed immediately.
Packaging: Reinforced paper sacks with plastic lining
Net weight: 25.0 kg
Gross weight: 25.25 kg
Storage: Must be kept in a cool, dry and dark place
Instructions for use and recommended quantity: First the concentrate must be prepared by mixing 1 part KONSERVIT with 4 parts water. The prepared concentrate is then added to the food product in the ratio of 0.2% KONSERVIT and 99.8% food product. The concentrate can also be used as a dipping solution to sterilise food surfaces, e.g. of meat products, vegetables, etc.
   
Appearance: White, crystalline
Smell: Neutral
Taste: Acidic
Solubility: Completely soluble in water
pH value of the concentrate: Approx. 1.8
Warning: Can cause irritation to the eyes and skin. If Konservit comes into contact with the eyes or skin rinse thoroughly with water and consult a doctor. Spilled or leaked Konservit should be rinsed away with water.

NOTE: Konservit KVT complies with the regulations in the Food Laws of the Federal Republic of Germany and may be added to all foods.We advise our overseas customers to check whether this product complies with the regulations valid in their country.

KONSERVIT is a versatile product offering a variety of uses:

For pre-packed salads of any kind, with or without other added preservatives.

If the salad contains no other preservatives KONSERVIT should be mixed with the food product in the proportion of 0.3% KONSERVIT and 99.7% food product; with other preservatives the proportion of KONSERVIT should be between 0.15 and 0.2%. We recommend preparation of a preliminary concentrate of 1 part KONSERVIT and at least 2 parts warm water or at least 3 parts cold water. The quantity of water may be increased as required, but care must be taken to ensure that the concentrate is fully dissolved and the liquid is clear.

When making salads with mayonnaise, it is best to add KONSERVIT to the mayonnaise. This reduces the quantity of acetic acid (vinegar) required.

100 gr. KONSERVIT saves 1 litre of 10% vinegar. The result is a milder flavour a lower pH value.

When making the mayonnaise, KONSERVIT is dissolved in the quantity of water which corresponds to the reduced quantity of vinegar. The same procedure is used for dressings, ketchups and sauces.

Savoury marinades for fresh fish are prepared in the proportion of fish : marinade = 2 : 1, with 0.5% KONSERVIT in the marinade solution. The quantity of acetic acid can be reduced by 2% = 20 litres 10% acetic acid.

Sour marinades for frozen fish are prepared in the proportion of fish : marinade = 1.5 : 1, with 0.75 - 1% KONSERVIT in the marinade solution. The quantity of acetic acid can be reduced by 2% = 20 litres 10% acetic acid. Less acetic acid - longer preservation - milder flavour - larger yield from frozen fish.

Mild flavour additive to marinades.

By adding 0.2 - 0.3% KONSERVIT to the marinade the final product acquires a finer flavour and keeps for a longer period. You can save 0.5% vinegar, i.e. instead of making the marinade with 1.5% vinegar, only 1.0% vinegar is used together with 0.2 - 0.3% KONSERVIT.

Dried vegetables, like red and green peppers (paprika), leeks, chives, onions, etc., are soaked in a 0.3% KONSERVIT solution instead of just in water. For optimal sterilization we recommend adding sodium metabisulphite (Na2SO3) dissolved in the proportion of 50 gr to 100 litres KONSERVIT solution; dried vegetables are usually very susceptible to germs.

Fresh vegetables, like tomatoes, cucumbers, carrots, cabbage, etc., are washed and placed in a solution of 0.5% KONSERVIT for at least 1 hour or overnight. The proportion of vegetables to solution is 1 : 1. The vegetables remain fresh and crisp for longer. For optimal sterilization we recommend adding sodium metabisulphite (Na2SO3) dissolved in the proportion of 50 gr to 100 litres KONSERVIT solution.

For blanching of fresh vegetables, 0.3 - 0.5% KONSERVIT is added to the blanching solution: in this way the pH value of the vegetables is reduced and the vegetables remain fresh for a longer period.

Rice and noodles are cooked in a solution with 0.2% KONSERVIT. This reduces the pH value of the food.

Meat  -  canned food  - sausages in brine.

These products keep longer if KONSERVIT is added to the brine solution.

5 kg KONSERVIT to 1000 litres brine.

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