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Natural Sucrose Fermentation Biologic Preservatives Sausages Meat Products 1.50MF
Product Description:
Food flavor 1.50MF is based on sucrose fermentation (including metabolites produced by fermentation of Propionibacterium, Lactobacillus plantarum and other strains), yeast extract, ethyl maltol and other food flavors as the main raw materials, and uses malt paste Essence, etc. are used as excipients and are compounded in a standardized manner. The flavor is neutral and slightly fresh, and can be used to modify and cover up the bad flavor of the product. While giving the product a better taste, it also targets the mother bacteria,
It has excellent inhibitory effects on microorganisms such as molds, mesophilic aerobic and facultative anaerobes, and is also effective in inhibiting the reproduction of spoilage bacteria (Clostridia, Bacillus, Enterobacteriaceae, etc.). It is a product with broad-spectrum inhibitory effects. Food flavor products with bacterial functions and flavor modification.
| Item | Index |
| Senses | White or light yellow powder |
| Moisture | ≤ 12% |
| Lead (Pb),mg/kg | ≤ 10 |
| Total arsenic (As),mg/kg | ≤ 3 |
| Total plate count, cfu/g | ≤ 10000 |
| Total coliform, MPN/g | ≤ 15 |
| Mold and yeast | ≤ 100 |
| Salmonella | Negative |
| Category | Product | Model | Product Description |
| Encapsulated food ingredients | Encapsulated citric acid | MF-8501,MF-8501MN | Moisture-proof, slow release, component isolation, mainly used in soft candy powder effervescent tablets, bubble sugar, solid drinks, baking and other fields |
| Encapsulated malic acid | MF-8502,MF-8502MN | ||
| Encapsulated fumaric acid | MF-8504 | Mainly used for baking bread, baking powder, etc., synergistic effect with preservatives | |
| Encapsulated sorbic acid | MF-7021,MF-8521 | Used in bread and baking mix. The production does not affect the yeast fermentation | |
| Encapsulated salt | MF-8011, MF-7011 | Non-moisture absorption, slow release, used for seasoning, fillings, coating powder and other products | |
| Encapsulated MSG | 1+G encapsulated taste elements, 4-6 double fresh, more delicious taste, more uniform , seasoning, catering; | ||
| Encapsulated Sodium bicarbonate | MF-8512 | Moisture-proof, component isolation, used in baking powder, effervescent tablets and other products | |
| Other series encapsulated products | Encapsulated complex acid/calcium propionate/tartaric acid/lactic acid powder/lactone(gdl)/nutrient, etc | ||
| Food Thickener | Gummies carrageenan | MF-H,MF-C,MF-MG | More acid resistance, fast forming, high water retention, good taste, stable finished product performance |
| other carrageenan | / | Stable protein, to meet different taste requirements, all kinds of food can be used | |
| Candy pectin | MF-PTMG,MF-PTME | High cost performance, good flavor release, small addition, high purity | |
| Beverage pectin | MF-PC | Give the product a physical feeling, excellent protein stability under acidic conditions | |
| Gellan gum | MFLG-1,MFHG-2 | High purity, refined type, high cost performance | |
| Jelly stabilizer | MF-54172 | High gel strength, small amount of addition, good water retention, moderate elasticity | |
| Beverage stabilizer | MF-26034 | Acid products, suspended particles, good thickening, acid and heat resistance | |
| Protein beverage stabilizer | MF-26035 | Acidic protein drinks, good stability, refreshing taste | |
| Compound Moisture retaining agent | MF-R15 | Special for meat products, water retention, improve organizational structure, increase yield | |
| Other colloid | AGAR, Xanthan gum,CMC,Molecular distillation of glycerin, konjac powder, gum Arabic, sodium alginate, etc | ||
| Plant fiber powder | Citrus fibre | MF-CFO | Emulsification, thickening, water retention, mainly used in baking, meat products and other products |
| MF-CF | Thickening water retention, protection protein, mainly used in dairy, beverage and other products | ||
| MF-CFN1 | Gel under acidic conditions, mainly used in jelly, jam, fruit cake products | ||
| Seaweed fibre | RA301,CA302A,CA302B,CA302C | Clean labels, replace carrageenan, AGAR and other additives, can be used in yogurt, candy, jelly, neutral milk and other products | |
| Natural Preservative | Food Flavor | 1.01MF,1.50MF | Cultured sucrose, inhibit Bacillus, E. coli, Listeria, Salmonella |
| Compound seasoning | 2.01MF, 2.50MF | Natural fermented whey powder, vinegar powder and other combinations, broad spectrum antibacterial | |
| Natural calcium propionate | Made by fermentation process, it is safer to use, and it is better to use with our embedded sorbic acid and embedded fumaric acid | ||
| Acidity regulator | Lactic acid | FCC80,LF-88, BFL60 | Refined type, good flavor, heat stability |
| lactic acid powder | LP60 | Patented process, one step method, better flavor, not easy to absorb moisture caking | |
| Calcium lactate powder | LCF | Stable calcium content, powder and granule form, good flavor | |
| Sodium lactate powder | SLP-90 | Mild special salty taste, preservative effect is 2-5 times that of sodium lactate | |
| Natural L Malic acid | Fermented from starchy raw materials, the sour taste is fresh and soft, closer to the natural fruit acid feeling | ||
| Other food ingredients | Coating powder E0816 | Used for jujube kernel pie, jujube walnuts, nuts, dried fruit lock fresh, glazing, anti-stick, moisture-proof, antibacterial and so on | |
| Collagen powder | Functional protein powder, pig skin and cow skin two sources, used for recombinant meat products, skin jelly, intestinal products, etc | ||
| Isomaltol | It is currently recognized as the sugar alcohol product closest to sucrose sweetness, with high tolerance and stable performance | ||
| Natural color | Purple carrot juice, Oat extract, beet red, algal blue, sodium copper chlorophyll, gardenia powder | ||
| Functional food ingredients | Tremella polysaccharide | Enzymatic process, polysaccharide >90%, thickening, dietary fiber, prebiotic, improve taste, clean label | |
| Gamma-aminobutyric acid | Biological fermentation production, non-chemical synthesis, emotional management, regulation of sleep | ||
| Casein hydrolytic peptide | MKP, derived from milk, blood pressure control, used in all types of foods, beverages and dietary supplements | ||
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