Preservatives retards inhibits arrests fermentation deterioration acidification food

chemical-categories

Sucrose

Sucrose is the organic compound. It is a disaccharide derived from glucose and fructose. It is a natural and economical sweetener. It is used as a preservative, flavor enhancer for foods, also used in plastics and cellulose industry, in rigid polyurethane foams, manufacturer of ink and of transparent soaps, used as starting material in the fermentative production of ethanol , butanol, glycerol, citric and levulinic acids.

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Sulfite

Sulfites are compounds that contain the sulfite ion SO32-.Sulfite ion is the conjugate base of bisulfite.It occur naturally in all wines.Sulfites are commonly introduced to arrest fermentation at a desired time, and may also be added to wine as preservatives to prevent spoilage and oxidation at several stages of the winemaking.It is also used as preservatives in dried fruits, preserved radish, and dried potato products.Sulfite content in the blood and urine of babies can be caused by molybdenum cofactor deficiency disease which leads to neurological damage and early death.

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Gluconal

Gluconal is our mineral portfolio and are salts of gluconic acid. These products take the form of a white to off-white granulate or powder. These products are ideal for fortification of beverages targeting heart and bone health. It has little impact on taste.

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Lysozyme

Lysozyme are glycoside hydrolases, enzymes that damage bacterial cell walls by catalyzing hydrolysis of 1,4-beta-linkages between N-acetylmuramic acid and N-acetyl-D-glucosamine residues in a peptidoglycan and between N-acetyl-D-glucosamine residues in chitodextrins. Lysozyme is abundant in a number of secretions, such as tears, saliva, human milk, and mucus. It is also present in cytoplasmic granules of the polymorphonuclear neutrophils (PMN). Large amounts of lysozyme can be found in egg white. C-type lysozymes are closely related to alpha-lactalbumin in sequence and structure, making them part of the same family.

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Natamycin

Natamycin is a naturally occurring antifungal agent produced during fermentation by the bacterium Streptomyces natalensis, commonly found in soil. Natamycin has a very low solubility in water, due to the amphiphilic nature of the molecule. However, natamycin is effective at very low levels. Natamycin is classified as a macrolide polyene antifungal and, as a drug, is used to treat fungal keratitis. It is especially effective against Aspergillus and Fusarium corneal infections.

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Purac FCC

Purac FCC is the natural L-lactic acid, which is produced by fermentation from carbohydrates. It has a mild acid taste and is widely used as an acidulant in the food industry. Purac's primary functions are to preserve and flavour.

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natamycin

 Natamycin(pimaricin) is a polyene macrolide antifungal agent produced by Streptomyces natalensis, Streptomyces chatanoogen and some other Streptomyces spp. It is the sole antifungal food bio-preservative approved in the world, which could inhibits the growth of moulds and yeasts broadly and high-effectively and is safe to human body. The use of Natamycin does not change the nutritional value, appearance, flavor and texture of foods. Until now, natamycin has been approved as food preservative in more than 40 countries and applied widely in cheese, meat food, cakes, fruit juice/sauce/salad, salted products and other foods. In China, natamycin was approved as food preservative in 1996 and could be used in cheese, meat food, Guangdong-flavor-moon cakes, cake surface,  fruit juices and easily-mouldy food processing devices et al. The residue of natamycin is less than 10mg/kg.

 

Allen

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Adlupulone

Adlupulone is found in alcoholic beverages. Adlupulone is a constituent of hops. Adlupulone belongs to the family of cycloalkenes.

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Colupulone

Colupulone is found in alcoholic beverages. Colupulone is a constituent of the resin of English hops. Colupulone belongs to the family of cycloalkenes.

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Ethoxyquin

Ethoxyquin is a quinoline-based antioxidant used as a food preservative and a pesticide. It is commonly used as a preservative in pet foods to prevent the rancidification of fats. There has been some speculation that ethoxyquin in pet foods might be responsible for multiple health problems. Ethoxyquin has been shown to cause mortality in fish. It is also commonly used in spices to prevent color loss due to oxidation of the natural carotenoid pigments.

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