$10.00 - $150.00
Min. Order : 1 Kilogram

natural food additives noodles improver

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Port: Shanghai China by air or by sea
Payment Terms: T/T,Western Union
Supply Ability: 20 Ton/Tons per Year
Other Names: poly Lys, E- PL,polylysine,preservatives
Brand Name: BAINAFO
Type: Antioxidants,Preservatives,Feed Grade Antibiotic & Antibacterial Agents,Biological & Natural Food
Solubility in Water: Soluble
Place of Origin: Henan China
MF: C180H362N60O31
company: zhengzhou bainafo bioengineering co ltd
apparence: powder
Shelf life: 24 months
odour: no odour
Model Number: BNF-M
CAS No.: 28211-04-3
Delivery Detail: delivery against payment
Packaging Detail: natural food additives noodles improver, 0.2kg, 0.5kg HDPE bottles with integral, tamper-proof seals, or 20 kg, 25kg cartons or packed to customer's requirements.
Zhengzhou Bainafo Bioengineering Co., Ltd.
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natural food additives noodles improver  

BNF food additives can prolong the shelf life of product,easy to use,harmless,nutritional to human,keeping the flavor fresh,it is totally a green biological preservative.


natural food additives noodles improver Function

1. It is completely harmless to human body;

2. It can degrade to normal food components In the digestive tract;


3. For foods degraded to harmless components during heat treatment;


4. No affect the digestive tract flora;

5. No affect the medicinal use of these agents;

6. With a wide range of bacteriostatic.


This product is a broad spectrum anti-bacterial, anti-bacterial effective, and safer environment-friendly bio-preservation agent.


Has a strong inhibition of yeast, mold, bacteria and development role. Especially for food spoilage caused by yeast, fungi, bacteria the best.


Major constraint to the object as follows: Abamectin Pseudomonas genus, Micrococcus, Bacillus, Enterobacter spp, Vibrio, Vibrio spp, Lactobacillus, fungus, aflatoxin, botulinum toxin, E. coli, Salmonella , Proteus spp, Lactobacillus casei, Lactobacillus bacteria, heat-resistant Bacillus, Streptococcus thermophilus, lactic acid bacteria, Staphylococcus aureus glucose and other Gram-yin,-positive bacteria, yeast, etc.;

7, stability in food pH;


8. light stability;

9. food heating temperature stability, and adaptability -5 °C - 210 °C. At 180 °C heat for 30 minutes does not affect its antibacterial antiseptic effect, can be used for cooked food and baked goods.


natural food additives noodles improver  Quality Standard: FAO/WHO


1. Content


2. Loss on drying(105°C,3h)


3. Heavy metal(Calculated as Pb)


4. Loss on ignition




 To get more information, please just feel free to contact us. Your inquiry will be replied within 24 hours.  Thanks. 





Biological, Natural, Favorable ——BNF
——Essence of BaiNaFo Products

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