What is Food Preservatives

Food Preservatives is a very important category in the Agriculture & Food industry. A good Food Preservatives can make a big difference in your comfort and productivity. There are many styles of Food Preservatives available, so you can choose one that's well suited to your needs.

How to source & buy Food Preservatives

At made-in-china.com, Food Preservatives are made from various kinds of features such as Composition, Potassium Sorbate, 2,4-Hexadienoic Acid, Nisin from Streptococcus Lactis, which offer unique user experiences to every kind of taste.
Take Composition for example, you can find Potassium Sorbate Composition, 2,4-Hexadienoic Acid Composition and more.

By Composition

The Best Food Preservatives Products

Product Description Megafood Natural Preservatives Description 1. Features natural preservatives (natural flavors) with fresh-keeping function; 2. It is formed by catabolizing hydrocarbon compounds by special microorganisms (fermenters, probiotics, etc.); 3. Product indicators fully meet the relevant requirements of the national flavor standard GB 30616; 4. Improve and maintain the flavor and texture of food; 5. Small dose of bacteriostasis, large dose of bacteriolysis, dual effect; 6. Natural fermented products are safer; 7. Replace traditional preservatives and clean food labels; 8. The dual active ingredients of bacteriocin and organic acid; 9. Unrestricted use and wide application range; Product Parameters Detail Photos Production Process Applications Application of Natural Preservatives (Natural Flavor) 1.50 in Baking Application • All kinds of bread, toast, wheat bread, all kinds of sweet bread, butter bread, bun, pie, etc • Products made of lasagna skin, including fermented and non-fermented products • Pastries, including biscuits, muffins, cakes, Vienna waffles, cream biscuits, shortcakes, etc • Other food products, including various sauces, cheeses, beverages, ect. Suggest Dosage • Bread: 0,4 -- 0,9%/ flour. • Flour and confectionery products: 0,3-0,6%/ finished product. Suggest Process 1. Bread • To knead the dough, add the natural food preservatives dry powder and flour into the mixture and sift it with the flour. • Use an aqueous solution (part of the water in the formula) • Mix first with the ingredients solution (salt solution, sugar solution). 2. Flour and confectionary products: • When making emulsion mixtures, add them with liquid ingredients Application of Natural Preservatives (Natural Flavor) 1.01 in Meat Products Application • Sausage products, including cooked sausage, smoked sausage, sausage, mud sausage and liver mud enema; • Other meat products, ham, meat puddles, canned, semi-finished products, meat jelly, etc.; • Other foods: including candy, carbonated beverages. It can also be substituted with 1.50 Suggest Dosage • 0.5-1.0%/Finished products dosage Suggest Process • When mixing basic ingredients, add the preservative powder to the chopper or blender. • To prepare the marinade, add the natural preservative and functional compound additive to the brine. Application of Natural Preservatives (Natural Flavor) in Other Products Application • Sour cream, fermentation milk:015-0.3% • Cheese and reproduction cheese: 0.2-0.3%(can be used with traditional preservatives ) • Bechamel, mayonnaise:0.3-1%; • Non-alcoholic beverages,fruit beverages: 0.05-0.2% • Candy and jelly:0.3-0.5% Advantage Application • Increase the shelf life of products • Control acid after yogurt. • Prevent milk stick products from mildew, yellowing and soft texture caused by microbial reproduction; • Ensure that the taste of sauces is stable and consistent. • Reduce and replace the use of traditional food additives. Suggest Process •In the pre-treatment stage,it can be mixed with sugars,stablizers, ect. to participate in the dissolution of ingredients, and the subsequent normal process is performed. Related Products Our Advantages Advantages: * No addition of chemical synthetic ingredients, ingredients list of purification products. * Broad-spectrum antibacterial, low dose antibacterial, high dose lytic bacteria. *Not affected by any processing technology(acid,heat,salt,shear ect.); *In the bread and cake products, it has the dual effect of keeping fresh and keeping wet; *During the

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