The Codex Committee on Food Additives (CCFA) manages an International Processing Aids (IPA) Database that includes processing aids listed by technological function, many of which have multiple functions. “Microbial nutrients and microbial nutrient adjuncts” is one of the categories in the database and one of the key functions performed by processing aids in this category is as a cryoprotectant.
What are cryoprotectants?
Cryoprotectants are ingredients that are added before the freezing step of the manufacturing process of live microorganisms to protect them from damage during freezing and freeze-drying.
Processing aids that may be used as cryoprotectants include but are not limited to:
|
Acacia Gum |
Dextrose monohydrate |
Microcrystalline Cellulose |
Sodium chloride |
|
Acetic acid |
Diammonium phosphate |
Milk powder |
Sodium citrate (Di- & Tri-) |
|
Adenine |
Dimethylpolysiloxane |
Monoammonium phosphate |
Sodium dodecyl sulfate |
|
Alkoxylated fatty acid ester (vegetable) |
Dipotassium hydrogen phosphate |
Monopotassium Phosphate |
Sodium formate |
|
Ammonium chloride |
Disodium inosinate |
Monosodium glutamate L |
Sodium hydroxide |
|
Ammonium citrate, dibasic |
Formic acid |
Nitrogen, liquid |
Sodium lauryl sulfate |
|
Ammonium hydroxide |
Fructose |
Phosphoric acid |
Sodium phosphate, monobasic |
|
Ascorbic acid |
Glutamic acid L |
Polysorbate 80 |
Sorbitol |
|
Betaine |
Glycerol |
Potassium citrate |
Soy Lecithin |
|
Calcium ascorbate |
Glycine |
Potassium hydroxide |
Soy Peptone |
|
Calcium carbonate |
Inosine |
Potato Starch |
Starch |
|
Calcium chloride |
Inositol (vitamin B8) |
Propyle gallate |
Sucrose/Saccharose |
|
Calcium phosphate dibasic |
Lactose |
Rice Flour |
Trehalose |
|
Casein enzymatic hydrolysate |
Lysine |
Rice protein hydrolysate |
Trisodium citrate dihydrate |
|
Casein hydrolysate |
Magnesium sulfate |
Silicon dioxide |
Whey (powder) |
|
Casein peptone |
Maltitol |
Skim milk powder |
Whey protein |
|
Citric acid |
Maltodextrin |
Sodium alginate |
Yeast peptone |
|
Corn starch |
Maltose (hydrogenated) |
Sodium ascorbate/Ascorbic acid |
Yeast/Yeast extract |
|
Corn syrup solids |
Manganese chloride |
Sodium aspartate/Aspartic acid |
Zein from corn |
|
Cysteine L |
Manganese sulphate monohydrate |
Sodium bicarbonate |
|
|
Cysteine monohydrochloride L |
Mannitol |
Sodium caseinate |
Why do foods contain cryoprotectants?
Cryoprotectants protect certain components of food, such as live microbial dietary ingredients, food cultures, and probiotics, so they are not killed in the process of making the finished food. There is little to no benefit of live microbial dietary ingredients in food if they are dead or destroyed.
Are cryoprotectants safe?
Yes. Cryoprotectants are regulated and approved for use by some government agencies around the world. They meet quality and safety standards recognized by the Food and Agriculture Organization (FAO) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA).