Natural Preservatives Food Additives in Food for Bread Baking Retain 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.