Fresh fruits and vegetables antimicrobial preservative dedicated natural polyphenols

Detailed consultation: 0577-88800164 fixed phone 153 2500 2889 QQ: 2306107194 Chen ■ Overview Model: CC-CDF01 polyphenols have strong antioxidant, the antioxidant capacity is a synthetic antioxidant BHT, BHA 4 6 times, it is 6-7 times the VE, VC 5-10 times, and with less 0.01-0.03% can work without the potential side effects of composites; catechin on the food coloring and vitamins have a protective effect, so that the food kept in the original color and nutrient levels over an extended period, can effectively prevent food, edible oil of corruption, and to eliminate the odor. ■ Specifications: Item Standard Model CC-CDF01 look slightly yellow white powder Identification conform polyphenols ≥ 98.0% Moisture ≥ 3% pH (10% aqueous solution) 3.10-3.60 heavy metals (Pb) ≤ mg / kg 1-chloro ≥ 50% aqueous sodium titer ≥ IU / g 1 × 106 cfu ≤ 10 / E. coli ≤ MPN / 100g 30 Salmonella not detected ■ Uses: 1, pastries and dairy products to pastries and dairy products high in fat, such as moon cake, cookies, cakes, instant noodles, milk, cheese, milk, etc., added polyphenols not only can maintain its original flavor, anti-corruption, extend shelf life, prevent food discoloration, inhibit and kill bacteria, improve food hygiene standards, extend the life of food sales. In addition, also make sweet "acid tail" disappeared, sense of taste Gan cool. 2, beverage production polyphenols not only can be formulated fruit tea, lemon tea and other beverages, can inhibit the VA soy beverages, soft drinks, fruit juice, etc., VC degradation destroy other vitamins to ensure a variety of nutritional beverages ingredients. 3, fresh fruits and vegetables sprayed on fresh fruits and vegetables low concentrations of TP solution, can inhibit bacterial growth, keep the fruits, vegetables original color, freshness preservation purposes. 4, meat and meat products of tea polyphenols on salted products such as sausages, bacon, canned meat, etc., has a good shelf-life anti-loss effect, especially for canned food in heat-resistant bacteria spores have a significant inhibition and killing off effect, and there is the smell, flavor, prevent oxidation discoloration effect. 5, oil storage oil added polyphenols, can prevent and delay the auto-oxidation of unsaturated fatty acids decompose, thus preventing corruption qualitative grease, so grease prolong the storage period more than doubled. ■ Packing: 25KG / barrel 5KG / Bag detailed consultation: 0577-88800164 fixed phone 153 2500 2889 QQ: 2306107194 Chen