Food Additives for Dairy Products

Product 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. Quality Standard: FAO/WHO1. Content≥87%2. Loss on drying(105°C,3h)≤20%3. Heavy metal(Calculated as Pb)≤20ppm4. Loss on ignition≤1%