Availability: | |
---|---|
Quantity: | |
Seasonings Preservatives
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.
Seasonings Preservatives
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.
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