Drink manufacturers tailor beverages to meet their customers lifestyle - at LANXESS we tailor the corresponding beverage protection.
Nagardo® Natural Guardian for beverage quality is a natural antimicrobial obtained from the edible mushroom Sweet Osmanthus Ear and extracted without chemical modification. In this way, the natural preservative meets the demand for more natural products while providing efficient protection as well as extending shelf life and freshness of drinks.
After 40 years of experience with the Velcorin® cold-fill technology, LANXESS presents the natural preservative for beverages. We follow the motto safety enabled by nature.
Download our Nagardo® information brochures or contact us to learn how our beverage preservative can protect the quality of your drinks.
BENEFITS OF NAGARDO®
Our natural preservative for non-alcoholic beverages offers the following benefits
Nagardo® is derived by nature and sustainably produced.
With its natural properties Nagardo® natural beverage protection delivers additional marketing benefits to beverage manufacturers. Long desired natural labels and claims become reality.
Nagardo® is obtained as a purified mixture of naturally occurring glycolipids. The source organism is an edible fungus called Sweet Osmanthus Ear or Dacryopinax Spathularia which grows in (sub-)tropical climates. A non genetically modified proprietary wild-type strain is cultivated using renewable raw materials. Pure Nagardo® is recovered by a food grade and solvent-free process based on filtration and precipitation, without chemical modification.
EFFICIENT ANTIMICROBIAL PROTECTION
Nagardo® is up to 50 times more efficient than chemical preservatives.
Nagardo® natural preservative for beverages shows very good efficacy against typical beverage spoiling microorganisms including yeasts, molds and bacteria. In addition, it controls microorganisms that have adapted or are less sensitive to currently used preservatives. It works by interacting with the microbial cell membrane and is chemically stable at pH values within a range between 2.5 to 7. Within a pH range of 2.5 to 4.6 it is most effective.Tailored dosage is key – the recommended dosage needs to be determined individually for each beverage. We support you in finding the optimal quantity to receive reliable antimicrobial protection of your products at balanced costs.
| MIC NAGARDO® [MG/L] |
|
| Yeast | |
| Saccharomyces cerevisia | 3.1 |
| Zygosaccharomyces bailii | 3.1 |
| Zygosaccharomyces rouxii | 6.3 |
| Candida parapsilosis | 6.3 |
| Mold | |
| Penicillium roqueforti |
12.5 |
| Trichoderma virens |
6.3 |
| Aspergillus brasiliensis | 6.3 |
| Byssochlamys nivea | 12.5 |
| Bacteria | |
| Acetobacter aceti | 50 |
| Acetobacter pasteurianus | 6 |
| Lactobacillus brevis | <10 |
| Lactobacillus plantarum | <3.9 |
Nagardo® has a broad application scope that covers various soft drinks.
- Chemically stable at pH range between 2.5 to 7, most efficacious within a pH of 2.5 to 4.6
- Nagardo® powder shows good water solubility
- Non-GMO
- Free of known allergens
- Shows no impact on color or taste
- Enables consumer friendly labels
Range of Beverages
- Carbonated & still soft drinks
- Isotonic sports drinks
- Ready to drink teas
- Flavored waters
- Juices and juice based beverages
- Alcohol-free beer and beer mixed drinks
- Kombucha beverages
- Probiotic drinks
- Syrups
Nagardo® can be integrated into existing beverage production processes.
- Stable as powder
- Application as aqueous stock solution at mixing stage of the production process
- Stable in typical beverage processing steps, including flash pasteurization, hot fill and UV treatment
- Can supplement aseptic filling
- No packaging restrictions
- Can enable a cost- and energy-efficient production
- Safe to handle
NAGARDO® DOWNLOADS
Get free access to the product brochure
Regulatory affairs for Nagardo®
Nagardo® is a food additive which has to be claimed on the ingredient list of the beverage.
Due to the fact that each country and the corresponding food safety authorities have their own regulatory in regards of determining a common name, it is usual that the same ingredient has several designations in different countries.
Nagardo® natural glycolipids are known under the following synonyms
- Natural glycolipids
- Sweet Osmanthus Ear glycolipids
- Glycolipids
- Mushroom glycolipids
- Mushroom extract
The production of Nagardo® is based on a non-GMO production strain which is cultivated using renewable resources. Nagardo® glycolipids are recovered in a solvent-free process according to food-grade requirements certified by FSSC 22000. Nagardo® is certified with Kosher (OU) and Halal.
FAQ
Yes. In combination with our Velcorin® cold-fill technology , our 'Natural Guardian' Nagardo® can extend the shelf life of highly sensitive beverages without chilled chain distribution or cooled storage conditions.
