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SCIENCE. TECHNOLOGIES. INNOVATIONS

Mon–Fri 9:00 a.m.–5:00 p.m.
Moscow time
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Monday–Friday 9:00 a.m. – 5:00 p.m. Moscow time

Innovative complex food additived produced in Russia

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CERTIFIED

CERTIFIED

All products are manufactured according to technical requirements, have passed laboratory tests and have declarations of conformity to the requirements of TR TS 029/2012, TR TS 021/2011, TR TS 022/2011, TR TS 005/2011

APPLICABILITY

APPLICABILITY

Extending products shelf life without using conventional antibiotics, preservatives and other chemicals

SUSTAINABILITY

SUSTAINABILITY

Alternatives to conventional antibiotics, preservatives and other chemicals which do not compromise eco-friendliness and nutritional quality of products

Products

COMPREHENSIVE ADDITIVES FOR
MEAT PROCESSING

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COMPREHENSIVE ADDITIVES FOR
CHILLED MEAT TREATMENT

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COMPREHENSIVE ADDITIVES FOR
FISH PROCESSING

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COMPREHENSIVE ADDITIVES FOR
MILK PROCESSING

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COMPREHENSIVE ADDITIVES FOR
SALADS AND MAIN COURSES

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COMPREHENSIVE ADDITIVES FOR
BREWING COMPANIES AND KVASS PRODUCTION

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COMPREHENSIVE ADDITIVES FOR
CONFECTIONERIES AND BAKERIES

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COMPREHENSIVE ADDITIVES FOR
BEVERAGES AND MINERAL WATER

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ABOUT US

KONSTANTA Сompany is a developer and manufacturer of its own line of complex food additives and processing aids.

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OUR OBJECTIVES

The KONSTANTA’s core business is the development of methods to prevent growth of harmful microorganisms in food (bacteria, including Escherichia coli groups, fungi, viruses, various types of mold) and contribution to boosting nutrient value of food products.

CERTIFIED

All products are manufactured according to technical requirements, have passed laboratory tests and have declarations of conformity to the requirements of TR TS 029/2012, TR TS 021/2011, TR TS 022/2011, TR TS 005/2011.

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PRINCIPLES AND MECHANISMS OF COMPLEX FOOD ADDITIVES ACTION

One of the main features of the innovative development of additives is physical, rather than chemical, principle of influence on the pathogenic microflora in food and raw materials.

Complex food additives are composed of cellulose molecules, modified in such a way that they acquire the appropriate electrostatic charge, opposite to the charge of cells of pathogenic bacteria, fungi and viruses. Then parts of the chain of the molecular networks of the product envelop the membranes of cells of microorganisms, slow down and then stop their respiration completely, prevent their nutrition and multiplication.

Let's consider the interaction of cellulose fibers at the molecular level. The membranes of all microorganisms have an electrical charge, usually negative. Moreover, any cell respires and is fed due to the action of a potassium-sodium pump: on the one hand, the membrane accumulates a lot of potassium ions, on the other, sodium ions. Then the protein molecule ‘turns’ and ‘drops’ some ions and ‘takes’ others. Cellulose fiber in complex food additives is positively charged and interacts electrostatically with cell membranes.

If you place a large charged molecule on one side of the membrane (in our case, cellulose fiber), then the charges disbalance will occur and exchange between them will be impossible. In bacteria having a double cell wall (baker's yeast, for example), such a pump is located in each wall, making them ‘work’ in antiphase. Thus, at the first step of interaction with cellulose fiber, opposite charges are created, and during the second phase, the charge sign changes. As a result, similar charges of the membrane and cellulose are repelled, and the cellulose molecule moves away from it.

The question is how this mechanism will affect the vital activity of the human body or animal organism. The elements of the additives remain in the human body for about 6 - 8 hours, depending on natural processes, and leave the body without being absorbed or decomposed, since there are no enzymes in our body that decompose cellulose. It makes the results of studies of additives for toxicity clear. Animal testing for the so-called ‘lethal dose’ (LD50 or the average dose of a substance causing deaths of half of the members of the test group) amounted to 8.5 grams per kg of live weight, for comparison, salt has a lethal dose of 3.5 grams.

Due to the properties of the elements that make up the products, and their targeted modification, it was possible to make all the additives fast-dissolving in water, ethanol and glycerin. The modified cellulose chains remain stable when heated and frozen. They also remain effective at any pH level and in a protein medium.

We have gained customers trust

Our products have made their way to all branches of food industry

SCIENCE

TECHNOLOGIES

INNOVATION

Operating hours: Monday – Friday 9:00 a.m. – 5:00 p.m. Moscow time