Compound Preservatives

Meat Product Preservatives

Function: Inhibit the growth of harmful microorganisms in meat products, delay spoilage, and extend shelf life; inhibit oxidation, reduce the production of harmful substances, retain color and flavor, ensure quality and safety in all links, and comply with national standards.

Application: Suitable for the production of various meat products such as cured meat, braised meat, quick-frozen meat, leisure meat products, and cooked meat products.

Pastry Preservatives 

Function: Inhibit molds, yeasts and spoilage bacteria in pastries, prevent mold growth and odor, and extend shelf life; it does not affect taste, flavor or color, and is suitable for high-temperature processing technologies.

Application: Widely used in the production of various Chinese and Western pastries and baked foods such as cakes, bread, biscuits, and mooncakes.

Dairy Product Preservatives

Function: Inhibit harmful microorganisms and excessive fermentation of lactic acid bacteria in dairy products, prevent spoilage issues such as sourness and stratification; it does not damage nutrients or flavor, ensures stable quality, and complies with industry standards.

Application: Suitable for various dairy products such as liquid milk, fermented milk, cheese, milk powder, and dairy-containing products.

Noodle Preservatives

Function: Addressing the high moisture content of noodles, it inhibits the growth of molds and bacteria, prevents stickiness and sourness; it does not affect the chewy texture or wheat aroma, extends shelf life, and is compatible with noodle processing technologies.

Application: Suitable for the production of various noodles such as fresh wet noodles, dried noodles, instant noodles, and miscellaneous grain noodles.