|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|
|Type:||Antioxidants,Preservatives,Feed Grade Antibiotic & Antibacterial Agents,Biological & Natural Food|
|Solubility in Water:||Soluble|
|Place of Origin:||Henan China|
|company:||zhengzhou bainafo bioengineering co ltd|
|Shelf life:||24 months|
|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.|
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
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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