NisinZ powder with a concentration of 2.5% Nisin Z, produced through a fermentation process using Lactococcus lactis bacteria obtained from pickled cabbage, the product is used in food processing and is produced to extend food shelf life by decomposing spoilage and Gram-positive pathogenic bacteria.
CMC is primarily utilized in the food, pharmaceutical, and cosmetic industries as a viscosity enhancer, thickening agent, emulsifier, suspending agent, water retention agent, stabilizer, and structure improver. CMC aids in extending the shelf life of products.
Tetrasodium Pyrophosphate TSPP in food plays an important role in stabilizing the flavor and state of food. It maintains and stabilizes the pH of food, limiting changes in product pH during processing.
Acid pectinase can break down fruit cell walls and reduce the viscosity of fruit juice, helping to increase filtration speed, reduce process processing time, reduce costs, and improve product quality.
Sodium Tripolyphosphate (INS 451i): white, powder, is an inorganic compound with the chemical formula Na5P3O10. It is the sodium salt of penta-anionic polyphosphate, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many […]
Potassium sorbate is used to inhibit molds and yeasts in many foods, such as cheese, wine, yogurt, jerky, cider, soft drinks and juices, and baked goods. It can also be found in the ingredient lists of many […]
Sodium Ascorbate is a form of Vitamin C (ascorbic acid) synthesized from the combination of ascorbic acid and sodium. With the perfect properties of this compound, Sodium Ascorbate has become an indispensable additive in the food and nutrition industry.
Natalac is produced to combat mold in dairy products based on the use of natamycin fermented with Streptomyces natalensis strain and mixed with lactose.
Is a natural ingredient extracted from NON - GMO (non-GMO) soybeans or soybean flakes processed by: Refining, separating, drying, and grinding into fine powder
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