Food Preservatives for Bread

Food Preservatives forBreadFunction 1>maintain freshness 2>improve nutritional quality 3>assist in processing or preparing food 4>make a food more appealing 5>remain fresh in storage, transit and on the grocers' shelves for an extended period oftime BNFMO61 Biological Antistaling Agent of Food for Bread 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. 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% We are professional manufacturer. The following services are offered: =>Service of OEM brand =>Processing / Wholesale / Retail =>Free shipping Samples offered =>Other quality service with best price! Biological, Natural, Favorable ——BNF——Essence of Our Products