Natamycin is also called pimarcin or tennecetin, which is produced by Streptomyces sp. and purified by modern separation technology. Natamycin is a fungicide that prevents yeasts and moulds from appearing in foods. It is extremely effective when used in small amounts. It is used in smaller quantities than potassium sorbate, and unlike other sorbates it prevents yeasts and moulds from migrating into the product, eliminating the cost of reapplication. The action of natamycin does not destroy other microorganisms, meaning that it does not alter the foodâ??s natural maturing process. Natamycin contains 50% lactose/glucose/salt and 50% Natamycin, which prevents the formation of moulds and yeasts on the surface.Unlike other antimicrobial agents, it does not affect the appearance, taste or colour of the products.
Description: * Superb antioxidant effects by Scutellaria baicalensis, Glycyrrhiza glabra and so forth.Its antioxidant effect extends preservation and distribution terms * Its safety has been proved being commercially used for more than a decade as a natural food preservative in domestic market Features: * Easy to be blended with the materials used for foods as it is liquid * Superb antioxidant effects against food microbes including bacterium, yeast and the like * When prescribed as recommended, no organoleptic influence but applicable to all types of foods in general * Superbly stable against heat and chemical reactions
Organic Non Toxix Food Preservative Product . Polyphenol Formula: The general structure of polyphenols consists of multiple phenol rings with hydroxyl groups (-OH) attached. The simplest form of polyphenol is a single phenol ring with one or more hydroxyl groups attached. Polyphenols can be classified into several subclasses, including flavonoids (such as flavonols, flavanols, flavanones, etc.), phenolic acids (such as gallic acid, caffeic acid, etc.), and others. Food Preservation Benefits of Polyphenols: Polyphenols Antioxidant Antioxidant activity, extending the shelf life of food products. Polyphenols Antimicrobial Activity: antimicrobial properties, inhibiting the growth of spoilage microorganisms and foodborne pathogens, thereby contributing to food preservation. Polyphenols Anti-inflammatory Effects: preserving food quality by reducing inflammation-induced deterioration. Antioxidant Properties: Polyphenols exhibit strong antioxidant activity, which helps prevent oxidation of food components, thus extending the shelf life of food products. Antimicrobial Activity: Some polyphenols possess antimicrobial properties, inhibiting the growth of spoilage microorganisms and foodborne pathogens, thereby contributing to food preservation. Anti-inflammatory Effects: Certain polyphenols have anti-inflammatory properties, which can help in preserving food quality by reducing inflammation-induced deterioration. Applications in Grape Processing for Wine Making: Contribution to Wine Flavor and Color: Polyphenols present in grape skins, seeds, and stems contribute to the color, flavor, and mouthfeel of wine. For example, anthocyanins are responsible for red wine color, while tannins contribute to astringency and structure. Antioxidant Protection: Polyphenols act as natural antioxidants in wine, protecting it from oxidative damage during fermentation, aging, and storage. Preservation of Wine Quality: The presence of polyphenols in wine helps preserve its quality by inhibiting oxidation and microbial spoilage, thus extending its shelf life. Improvement of Wine Stability: Polyphenols can enhance the stability of wine by preventing protein haze formation and reducing oxidation-related off-flavors. In summary, Baba Polyphenols offer various benefits in food preservation, including antioxidant and antimicrobial properties, and they play a crucial role in grape processing for wine making by contributing to flavor, color, antioxidant protection, and overall quality enhancement of the final product.
N-Preserb is used to substitute Sodium Benzoate and Potassium Sorbate. It is synthetic which has property in control acid & alkaline ph. In other words, it can control the growth of all bacteria . Due to no Benzoic acid contained, this product can export to many countries who ban Benzoic acid.N-Preserb fit for acidic foods such as soy sauce,fish sauce,fruit & vegetable pickles. Packing: 20 kg/bag; MOQ: 500kg; Sample: Available; Payment Term: T/T, L/C
Description: * The MEG-PG is the product that improved the antioxidant effects by blending the lactobacillus culture fluid and the organic acid on the basis of the green tea and garlic extracts known for superb antioxidant effects. * Supplied to various food manufacturers Features: * Expands the bacterial control spectrum and remarkably improves the control power against micotic germs * Types of foods to which the product is applicable are extended for the improved antibacterial power and product features * No restriction in exporting the product here of or the food with this product is applied to * No requirement for special process in addition but applicable by adding it as it is
Nisin natural antimicrobial is used to control bacterial spoilage in both heat processed and low pH foods. Nisin is a natural polypeptide antibacterial produced by strains of Lactococcus lactis subsp lactis. Nisin is effective against a wide range of Gram-positive bacteria and is particularly effective against the heat resistant spores produced by Gram-positive Bacillus and Clostridium spp. Nisin has no effect against Gram-negative bacteria, yeasts or moulds. Nisin is manufactured from the fermentation of a milk-based medium by Lactococcus lactis subsp. lactis. The nisin from this fermentation is concentrated, dried and standardized with sodium chloride to produce Nisin, which has a known and consistent level of nisin activity. Nisin is soluble in aqueous environments and is most stable to heat in acidic conditions. At typical usage levels, Nisin does no affect the colour or flavour of the finished product.
Food emulsifier and preservative Octyl and Decyl Glycerateï¼?ODOï¼? Characters Colorless or straw yellow transparent liquid, low viscosity, odorless, can be dissolved in grease, oxidant, Vitamin and kinds of organic solvents, It is a non-ionic emulsifier, HLB value is 1-2. Many people call Octyl and decyl Glycerate as ODO, or MTC, CAS NO. 65381-09-1. Chemical Structure: Usage It has the good emulsification, lubrication, extending and bear high temperature feature, it is little effect for viscosity with long time boil and fried, it is hard to oxidate. 1. To be used in Cocoa product, chocolate and candy, avoid to frost over, improve the tasting and luster, increase the pliability 2. Be used in dairy product, cool drinks, soy milk and beverage, it is to be absorbed easily, metabolism fast, provide energy rapid, and non-accumulation of fat 3. To be used in ice cream and hydrogenation vegetable oil, and make component blend equality, make the taste delicate Technical indexï¼?QB2396-1998ï¼? Acid valueï¼?mgKOH/gï¼? â?¤0.5 Saponification valueï¼?mgKOH/gï¼? 325-360 Iodine valueï¼?g/100gï¼? â?¤1.0 Heavy metalï¼?Calculated by Pbï¼?% â?¤0.001 Arsenicï¼?Calculated by Asï¼?% â?¤0.0002 Packaging Plastic bucket or Iron bucket inner coating plastics, net weight is 25 kg, 180 kg. Storage and transportation: Sealed and stored in the cool, dry and well-ventilated place, avoid to put inversion, Forbid to store and transport with materials that is explosive, combustible or deleterious. The shelf life is 12 months. -
We have a product that could be perfect for what you're looking for. - Ready To Eat Retort packed Food with No Preservatives. It's a great way to offer something different than the usual Frozen food! we use State of the art Retort Technology that eliminates the microbial organisms and helps store custom-prepared foods without refrigeration for 2 years and itâ??s Super delicious.. With Retort processing there is no need to use any preservatives to seal in flavour, nutrients and quality Our products are Ready To Eat Indian Cuisines which will pull in a huge Indian crowd. They would love to be taken back to the flavours of india. This is much healthier as it contains No preservatives Haeos Pvt Ltd is one of the authorized exporters. We're looking to expand our business and would love to hear what you think about our product. If this sounds like something you might be interested in our Sales Team can get in touch with you to discuss further? Thank you
Nisin (also known as Streptococcus lactic peptide) is a polypeptide, with 34 amino acid residues widely used as a food preservative. Nisin possesses anti-microbial activity against a wide range of Gram-positive bacteria and their spores in food. It is catabolized to amino acid in human body, so it is no harm or vice-effect to people. Extensive micro-biological tests have not shown any cross resistant between Nisin and medical antibacterial drug. It is a natural food preservative which is highly efficient, safe and has no side-effects. In addition, it has excellent solubility and stability in food. Character: Nisin is Grayish white or yellowish powder with hydrous potency 1000IU/mg. It is stable in room temperature and acidity condition even heated. It can endurance 30 min in pH=2.0, 121 and 15 min in pH=3.0, 121 . But at the high pH, the stability of activity can be greatly affected. Molecular Formula: C143H228N42O37S7 Molecular Weight: 3348 ITEMS SPECIFICATIONS OF QUALITY Appearance Grayish white or yellowish powder Content (IU/mg): 1000 Moisture Content: 3% pH of 10% Aqueous Solution 3.10-3.60 Pb 1mg/kg As 1mg/kg Sodium Chloride : 50% Hydrous Potency : 1 10 6 IU/g Microbiological Count 10cfu/g E.Coli in 25gAbsent Salmonella in 25g Absent Amount for Application: GB 2760-90; FAO/WHO, 1984; FDA 184.1; E234 EINECS215-807-5 Toxicity: GRAS(FDA 184.1538, 1994); ADI 33000 IU/kg (FAO/WHO, 1994) Usage: 1.Fresh milk and dairy products: Adding 0.05g/kg nisin to fresh milk, it can control bacterial spoilage and extend the shelf life to 2-3 times. Revealed by American experiments, adding nisin to reduced fat milk, no salt butter, degrease milk and flavored milk, it can extend the shelf life to six weeks even at 45 . 2.Liquid egg and egg products: Adding 0.05-0.1g/kg nisin can efficiently inhibit bacillus spp and extend the shelf life from seven days to one month. 3.Salad and sauce: Adding nisin to salad or sauce, it can efficiently control the growth of lactococcus lactis and spore and extend the shelf life to four times. The recommended amount is 0.05-0.2g/kg. 4.Canned foods: Showed by many research, adding nisin to canned vegetable, it can control bacterial spoilage and shorten the time of heat processing required; adding nisin to canned rice wine, it can reduce 90% time of the heat processing, enhance product quality; adding nisin to canned bean, the shelf life can be extent to two years even at 55 . 5.Cured meat/sea foods The shelf life extend to 2-3 times when using nisin. We can spray nisin liquid on the surface of the products or add nisin into products with the dosage of 0.1-0.2g/kg. 6.Canned soup/juice and drink Adding 0.1-0.2g/kg can efficiently inhibit the growth of bacteria spores. 0.1kg, 0.5kg, 5kg, 10kg, 20kg, or on customers demand.
Sodium Bisulfite- Industrial/Technical Grade Sodium bisulfite is a fine crystallized sodium grain that releases sulfur gas when dissolved in liquid. Manufacturers use sodium bisulfite in foods, cleaning products and pharmaceutical research. Common uses for sodium bisulfite include food preservation and cleansing to sanitize equipment and kill mold, bacteria and germs. Additionally, metal workers use sodium bisulfite to finish metals. Industrial/Technical Grade Sodium Bisulfite is widely used in various industries. 1. Leather Industry: Sodium bisulfite is used as leather processing chemical to make finished leather products softer, wearable, waterproof and longer lasting. 2. Water Treatment: Sodium Bisulfite plays an important part in the treatment of water, wastewater and waste as a strong reducing agent. The chemical removal of dissolved oxygen by chemically treating with sodium bisulfite reduces the corrosion rate in steel material. Sodium bisulfite also assists in the dechlorination of drinking water as well as in the chlorine removal in waste waters. Another treatment method that utilizes sodium bisulfite's effectiveness is in the reduction of chromium. All three reactions allow for chemical removal to be controlled by the amount of sodium bisulfite that is reacted with the solution. 3. Medicine Industry: The medicine industry uses Sodium Bisulfite for manufacturing semifinished product of metamizole sodium and aminopyrine. 4. Rubber Industry: Sodium Bisulfite is used in Rubber Industry as coagulative agent. 5. Textiles Industry: Sodium bisulfite is an important component in the preparation of dye intermediates. There are also areas of substantial utilization in the processing of wool as well as for the antichlor treatment required of many textile products. 6. Chemical Industry: Sodium bisulfite is a common reducing agent in the chemical industries. In biochemical engineering applications, it is helpful to maintain anaerobic conditions within a reactor. 7. Photography Industry: Sodium bisulfite serves as dual purpose in photographic industry. It is responsible for preserving the thiosulfite in the fixing baths and scavenging the dissolved oxygen in the developer solution. 8. Water Pipes: Sodium bisulfite is also used in the process of purifying water, cleaning water pipes and reverse osmosis membranes in desalinization equipment as it is an antibacterial. It is usually added to large piping systems to prevent oxidative corrosion. Food Grade Food Grade sodium bisulfite is used to preserve and extend the shelf life of manufactured food items. As an additive, the food processing chemical helps to prevent the oxidation of fresh-cut produce. It is used to preserve color and inhibit bacterial growth on fruits, vegetables, some seafood and wine. Sodium bisulfite can preserve many of the qualities of fruits and vegetables, including the color, taste and nutritional value. It is a common ingredient used in the canning process; the sodium bisulfite protects the fruits and vegetables from oxidizing and changing color. Sodium bisulfite is used in beverages, fillings, sauces, dressings. Soft drink manufacturers use the pH-lowering properties of sodium bisulfite to reduce the tartness of many beverages. It is also present in wines and beers, as it is used as both a sterilizer and an antioxidant in the process of brewing beer or fermenting wine. Sodium bisulfite acts as bleacher (Sweet, pastry, water-soaked bamboo slices, etc.) loosening agent (bread, biscuit, etc.) corrosion resistance antiseptic (fruit juice, can, brewing, grain storage, etc.); antioxygen antistaling agent (acupuncture needle sprout, sea food, garden stuff, etc.) 50 KG BAGS with liner
