Physicochemical Property:
Food preservatives are additives that can prevent the spoilage caused by microorganisms and extend the shelf life of food. It is also known as anti-microbial agent (antimicrobial) to prevent food poisoning. Its main role is to inhibit the reproduction of microorganisms in food products.
Product Features:
Food preservatives are agents that inhibit substance spoilage. That is, the growth of microorganisms with spoilage substances as metabolic substrate. It is important that it can inhibit the most likely spoilage effect in different situations, especially if the persistent effect of general sterilization is insufficient.
Product Standards：
GB1886.214-2016
Applications：
Calcium propionate: raw and wet noodles products (cut noodles, wonton skin), bread, vinegar, soy sauce, pastries, bean food.
Benzoate acid and salt: carbonated drinks, low salt pickles, preserves, wine, fruit wine, gudge, soy sauce, vinegar, jam, fruit juice drinks, food industry bottled thick fruit and vegetable juice.
Potassium sorbate: in addition to the above, there are fish, meat, eggs, poultry products, fruit and vegetable preservation, collagen casing, jelly, lactic acid bacteria drinks, pastries, fillings, bread, moon cakes, and so on.
Dosage and storage：
The preservatives must be used according to the added standards, and shall not be arbitrarily abused. Preservatives must be added in strict accordance with the regulations of each country, not exceeding the standard.
Package Specifications：
25kg/Bag
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