| Quantity: | |
|---|---|
Additives for Bread
Product Parameters
| Product Name | Natural Preservatives(Natural Flavor) | Model | 1.01,1.50 |
| Appearance | White to cream powder | Moisture,% | 0.1-10 |
| Resource | Natural Preservatives | PH,% | 7.5-9 |
| Grade | Food Grade | Sugar,% | 12-15 |
| Function | Food Preservation | Fungus,cfu/g,≤ | 100 |
| Transport Package | Neutral Carton | Yeast,cfu/g,≤ | 100 |
Application
• Sour cream, fermentation milk:015-0.3%
• Cheese and reproduction cheese: 0.2-0.3%(can be used with traditional preservatives )
• Bechamel, mayonnaise:0.3-1%;
• Non-alcoholic beverages,fruit beverages: 0.05-0.2%
• Candy and jelly:0.3-0.5%
Advantage
• Increase the shelf life of products
• Control acid after yogurt.
• Prevent milk stick products from mildew, yellowing and soft texture caused by microbial reproduction;
• Ensure that the taste of sauces is stable and consistent.
• Reduce and replace the use of traditional food additives.
Additives for Bread
Product Parameters
| Product Name | Natural Preservatives(Natural Flavor) | Model | 1.01,1.50 |
| Appearance | White to cream powder | Moisture,% | 0.1-10 |
| Resource | Natural Preservatives | PH,% | 7.5-9 |
| Grade | Food Grade | Sugar,% | 12-15 |
| Function | Food Preservation | Fungus,cfu/g,≤ | 100 |
| Transport Package | Neutral Carton | Yeast,cfu/g,≤ | 100 |
Application
• Sour cream, fermentation milk:015-0.3%
• Cheese and reproduction cheese: 0.2-0.3%(can be used with traditional preservatives )
• Bechamel, mayonnaise:0.3-1%;
• Non-alcoholic beverages,fruit beverages: 0.05-0.2%
• Candy and jelly:0.3-0.5%
Advantage
• Increase the shelf life of products
• Control acid after yogurt.
• Prevent milk stick products from mildew, yellowing and soft texture caused by microbial reproduction;
• Ensure that the taste of sauces is stable and consistent.
• Reduce and replace the use of traditional food additives.
