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Preservatives in Food
Megafood Natural Preservatives Description
1. Features natural preservatives (natural flavors) with fresh-keeping function;
2. It is formed by catabolizing hydrocarbon compounds by special microorganisms (fermenters, probiotics, etc.);
3. Product indicators fully meet the relevant requirements of the national flavor standard GB 30616;
4. Improve and maintain the flavor and texture of food;
5. Small dose of bacteriostasis, large dose of bacteriolysis, dual effect;
6. Natural fermented products are safer;
7. Replace traditional preservatives and clean food labels;
8. The dual active ingredients of bacteriocin and organic acid;
9. Unrestricted use and wide application range;
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:0.15-0.3%
• 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 Application
• 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.
Suggest Process
In the pre-treatment stage,it can be mixed with sugars,stablizers, ect. to participate in the dissolution of ingredients, and the subsequent normal process is performed.
Advantages:
* No addition of chemical synthetic ingredients, ingredients list of purification products.
* Broad-spectrum antibacterial, low dose antibacterial, high dose lytic bacteria.
*Not affected by any processing technology(acid,heat,salt,shear ect.);
*In the bread and cake products, it has the dual effect of keeping fresh and keeping wet;
*During the shelf life, it can inhibit the acidity increase caused by the growth of lactobacillus.
*Easy to dissolve in water, can be directly added to the brine quickly dissolved.
*Not effect on products flavor.
Preservatives in Food
Megafood Natural Preservatives Description
1. Features natural preservatives (natural flavors) with fresh-keeping function;
2. It is formed by catabolizing hydrocarbon compounds by special microorganisms (fermenters, probiotics, etc.);
3. Product indicators fully meet the relevant requirements of the national flavor standard GB 30616;
4. Improve and maintain the flavor and texture of food;
5. Small dose of bacteriostasis, large dose of bacteriolysis, dual effect;
6. Natural fermented products are safer;
7. Replace traditional preservatives and clean food labels;
8. The dual active ingredients of bacteriocin and organic acid;
9. Unrestricted use and wide application range;
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:0.15-0.3%
• 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 Application
• 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.
Suggest Process
In the pre-treatment stage,it can be mixed with sugars,stablizers, ect. to participate in the dissolution of ingredients, and the subsequent normal process is performed.
Advantages:
* No addition of chemical synthetic ingredients, ingredients list of purification products.
* Broad-spectrum antibacterial, low dose antibacterial, high dose lytic bacteria.
*Not affected by any processing technology(acid,heat,salt,shear ect.);
*In the bread and cake products, it has the dual effect of keeping fresh and keeping wet;
*During the shelf life, it can inhibit the acidity increase caused by the growth of lactobacillus.
*Easy to dissolve in water, can be directly added to the brine quickly dissolved.
*Not effect on products flavor.
