Preservative For Rice And Flour Products

Preservative for rice and flour products is a kind of food preservative produced by microbial fermentation to obtain ε-polylysine, and produced through a unique refined, purified, compound process.

Features:

  ■It is compounded by natural food preservatives ε-polylysine and acidity regulator.

  ■Light yellow liquid. 

  ■Adding rice products into water or seasoning, evenly mixed with the preservative before using. Adding 0.5% ~ 1% of the food material weight.

  ■Wheaten products just need soak in 1% ~ 2% preservative solution for 5 minutes after blanching and cooling.

  ■Less dosage can give a good antiseptic effect.

  ■After added, the flavor of the food was not affected obviously.

Storage:

  Avoid direct sunlight, low temperature and humidity at the seal. Shelf life is 12 months after manufacture.

Packing:

  20kg/carton

Notes:

  ■After opening, cold storage, use as soon as possible.
  ■There may be precipitate formation, but no effect on performance and quality.

General properties of ε-polylysine:

1.High security
  ■It is a native biological preservative.
2.Antibacterial broad spectrum
  ■It can play a good bacteriostatic effect on gram-positive bacterial(Bacillus cereus, etc.), gram-negative bacterial(E. coli, etc), yeast etc., especially for food poisoning microorganism.
  ■It can also play a good bacteriostatic effect on thermoduric bacterial which is represented by Bacillus subtilis.
  ■It also have a good antibacterial effect on Lactic bcid bacteria which have a great influence on food preservation.

Inhibitory effects on microorganism of ε-polylysine

3.Wide range of conditions
  ■ε-polylysine has good heat resistance（thermal stability test）

※Escherichia coli was used as test bacteria

  ■ε-polylysine can be used in a wide range of PH

  ■ε-polylysine has good water solubility

Our company has conducted a variety of research and development on the application of preservatives, and if there are any problems, please contact us.