High efficient noodle preservative,China BNF price supplier

  Company information

Our company has been in this line for many years with good reputation and considerable funds.all the sysems like fermentation system, purification system and synchronized supporting system are all automatical. Meanwhile, the managing system is a successful example, we had obtained ISO9001-2008 quality management system and the ISO22000-2006 food safety management system certification.

Our comany is strong in scientific research, with an experienced Research and Development team, closely and widely cooperates with many biotechnology, food industry research & industry institutions, our company is professionally committed to research, production and popularize biotechnology and natural food additives based on high standards. We are dedicating to building a world-famous brand for Chinese natural food additive industry

Products information

Through the painstaking research and repeated demonstration,our company developed a series of food Preservative.
BNFM061 preservative is combined with multiple natural biologically active ingredients, which is great helpful for starches's unsuitble for long-term preservation. Right can lead to a variety of food spoilage micro-organisms with a broad-spectrum inhibitory effect. This product can significantly prolong the shelf life of food, easy, harmless to human body and have some nutritional value, does not affect the taste and flavor.

Product performance
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.

10.According to different propotion for different food. there are some modle numbers