Current methods for keeping beverages free from spoilage are limited and involve either chemical ingredients or resource-intensive technologies like aseptic or hot filling. All existing options have their downsides, and in the past, alternative technologies have been limited. However, a new antimicrobial ingredient derived from an edible mushroom recently launched. These natural glycolipids offer consumer-friendly marketing options while reliably protecting beverages from spoilage.
Because of the high water content, a beverage is a sensitive product. Most beverages, if not treated by physical or chemical means, will spoil under ambient conditions within days or even hours. Formulation can improve stability to some extent, but cannot usually ensure it. For example, carbonization can eliminate a good part of the microbial threats, as does any other acid, but it does not eliminate all of the microbial threats that might be present. Ethanol content also will help to stabilize, but it is not desirable to have alcohol content in every beverage and also does not eliminate every threat.