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Natural food preservation can be devided into two kind: N. essence and N.extract. It’s a specially made component preservation based on five natural preservation including microorganism source,animal source,vegetable source,mineral abstract and natural organic compounds.our preservation is totally in accordance with national standars, safe and secure,quality and cheap.

Sairfu brand of natural food preservative (powder)- N. essence is a natural antibacterial compound. More of the ingredients used in each group were principles of mutual synergies, from different angles, to carry out a full range of food to kill the bacteria and the inhibition, to solve a single natural Preservative’s shortcomings, so that sterilization is more antibacterial spectrum, more efficient.
Antibacterial Mechanism: N-essence of the Preservation Principle is the use of protein source technology, through the destruction of microbial cell wall, cell membrane, to cause intracellular protein denaturation and destruction of respiratory enzymes and electronic transmission function of enzymes in the microbial cell membrane to form porous, leading to increased membrane permeability and energy systems failure, which can quickly kill micro-organisms in food, and a small amount of micro-organisms in food to suppress, to prevent their breeding, so as to achieve the purpose of preservation.
Sairf brand of natural food preservative (liquid) – N. extract use atomic emulsification biotechnology to combine natural preservatives that can not dissolve in water and natural preservatives that is soluble in water into one so as to achieve a comprehensive bactericidal antimicrobial effect.Sairfu Preservation completely solves the shortcomings of a single antimicrobial preservatives’ individual results. Sairfu Preservative ,more comprehensive and easier to use, is a high-tech new products of broad-spectrum bactericidal antimicrobial and open up a new era of fresh food preservation.
Antibacterial Mechanism: N extract of the Preservation Principle is the use of protein source technology, through the destruction of microbial cell wall, cell membrane, to cause intracellular protein denaturation and destruction of respiratory enzymes and electronic transmission function of enzymes in the microbial cell membrane to form porous, leading to increased membrane permeability and energy systems failure, which can quickly kill micro-organisms in food, and a small amount of micro-organisms in food to suppress, to prevent their breeding, so as to achieve the purpose of Preservation.
Main raw materials: lysozyme, nisin, Natamycin, Chitosan, protamine, agar oligosaccharides, pectin decomposition products, spice extract, rosemary extract, bamboo leaf antioxidant and so on.
Product trait: N Essence is yellow powder, slight scent of green tea, soluble in water; In high temperature of 120 ℃,It’s able to maintain a high biological activity and Antimicrobial for 30 minutes; N extract is orange yellow liquid, non-toxic side effects, no peculiar smell, smooth, easy crystalize, soluble in water, No freezing minus (-15 ℃).
Product performance:
1. It is completely harmless to human body;  2. In the digestive tract,degradated as normal food components;  3. Degrade to harmless components during heat treatment;  4. No influnce on the digestive tract flora;  5. No influence on the medicinal use of these agents;  6.Break down into carbohydrates beyond shelf life, non-toxic and harmless to the environment;
7,A wide range of bacteria restraining. A strong killing and inhibitation of yeast, mold, bacteria; Especially effective for yeast, fungi, bacteria that cause food spoilage . Major constraint to the object as follows: Abamectin Pseudomonas genus, Micrococcus, Bacillus, Enterobacter Division genus Vibrio genus are halophilic bacteria, mold, milk dry spp, aflatoxin, E. coli, general Proteus, Lactobacillus casei, Lactobacillus spp, aerobic bacillus, Gram-yin, positive, botulinum, etc.;  8. Wide application. Beverages, soy sauce, low degree of fermentation vinegar, spices, pasta, pastries, cakes, milk, ice cream, sausage, sausage and other meat products, pickled vegetables, pickles, beer, wine, vegetable oil, miso, soy products, canned fruit , all kinds of fruits, vegetables, a variety of fillings, dairy products, etc.;  9.The pH stability for food,adapting to a variety of pH of food, especially for neutral ones. This product’ inhibition capacity of the yeast is 8 times larger than sodium benzoate! 20 times larger of Penicillium and Aspergillus. 10.Sunlight has certain influnce on color, but does not affect their function, a cool well-ventilated storage is recommended.  11. Stable in the food heating, adaptable to the scope of -25 ℃ - 195 ℃. At 180 ℃ heat for 30 minutes its antibacterial antiseptic effect is not affected, suitable for cooked food and baked goods;  12. Easy to use. Add into foods that need to ferment after fermentation ; Add before or after  disinfection in other foods,then stir evenly. Enterprises can test and determine the adding time after testing according to the characteristics of their products.
Using method: N essence dissolved diluted with cold water, stir evenly with raw materials; if used in conjunction with the disinfectant ,a better effect can be reached; N extracts and raw materials can be mixed evenly to use.  Recruitment: 0.1-0.3 /%, excess adding is harmless, Testing is necessary to determin the best dosage.
Storage and transportation: sealed and stored in healthy, cool, dry, ventilated place, rainproof and sunproof;strict prohibition of transportation with flammable, explosive, toxic, hazardous materials.  Shelf life: Two years subject to storage conditions

 
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