Food grade R-polysaccharide price, manufacturer

Polysaccharide
Yuan
kg
Plastic barrel
Content
3
Origin: Feihong
Character: light yellow liquid
Uses: Preservatives
Sweeteners
Natural food preservatives-polysaccharides use polylytic biotechnology to combine natural preservatives that are insoluble in water and natural preservatives that are easily soluble in water. And as one, the bactericidal effect is broader-spectrum, more transcendent, and higher quality. It uses biological extracts as raw materials, and based on the single antibacterial effects of various preservatives, through a specific process of compounding and expanding the bacterial mother, a compound natural food preservative with comprehensive sterilization and antibacterial, non-toxic and harmless is developed. agent. It has a wide range of bactericidal and bactericidal capabilities and very good effects. It is a high-tech new broad-spectrum bactericidal and bactericidal product among food preservative products and is revolutionary.
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Antibacterial mechanism
The antiseptic and preservation technology of polysaccharides is to use the recombinant technology of microorganisms to efficiently improve and create new varieties of microorganisms in the current food fermentation industry, so that they can biosynthesize polysaccharides. The antibacterial mechanism is to establish an enzyme biosynthesis and activity regulation mode, forming micropores on the cell membrane of microorganisms, resulting in an increase in membrane permeability and destruction of the energy system, thereby quickly killing microorganisms in food and reducing the effects of microorganisms in food. A small amount of microorganisms are inhibited to prevent their reproduction, thereby achieving the purpose of antisepsis and preservation.
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Product Introduction
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Main raw materials: lysozyme, chitosan, protamine, agar oligosaccharide, pectin decompose product, spice extract, water etc.
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Characteristics: This product is an orange-yellow liquid, with no toxic side effects, no odor, smooth, easy to crystallize, easily soluble in water, and does not freeze below zero (-℃).
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Itself is completely harmless to the human body
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Degraded into normal components of food in the digestive tract
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When food is heat treated Degraded into harmless components
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Does not affect the flora of the digestive tract
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Does not affect the use of medicinal antibiotics
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After the shelf life Decomposed into carbohydrates, it is non-toxic and harmless, protecting the environment
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Wide antibacterial range. It has a strong effect of killing and inhibiting yeast, mold and bacteria. Multiple tests by the China Food Fermentation Research Institute have shown that under the same conditions of addition and testing conditions, the test bacteria such as Aspergillus niger, Penicillium citrinum, Saccharomyces cerevisiae, Escherichia coli, Bacillus subtilis, Staphylococcus aureus, etc. The antibacterial effect of polysaccharides is generally higher than that of potassium sorbate! In particular, it has the strongest effect on yeast, mold, and bacteria that cause food spoilage. The effective concentration for inhibiting mold is..., and the commonly used dosage is... The effective concentration to inhibit bacteria is... The main targets of inhibition are: Pseudomonas, Micrococcus, Bacillus, Enterobacteriaceae, Vibrio, Halobacterium, mold, Lactobacillus, aflatoxin, Escherichia coli, common Proteus, Lactobacillus casei, Lactobacillus plantarum, aerobic Bacillus, Gram-negative and positive bacilli, Clostridium botulinum, etc.
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It is stable to the pH of food and adapts to foods with various pH levels. This product's ability to inhibit yeast is twice that of sodium benzoate! The inhibitory ability against Penicillium and Aspergillus niger is twice that of sodium benzoate!