food additive: preservative
Product advantages:Nisin can used in hurdle combination with polylysine.HCL or natamycin.
Preserve naturally: Long shelf-life Clean label-friendly Safe and natural
microencapsulated Transglutaminase (anti-dust).
Excipients: Maltodextrin as carrier, sunflower oil as coating and anti-dusting agent.
https://t.co/vWvBDdT0Fr
The only preservative ε-polylysine hydrochloride in GB 2760-2014 "NFSS" that can be used in fresh wet rice noodles can effectively control microbial contamination during the processing of rice noodles without contaminating the product.
In Cheese:
+Increases firmness and texture of curd.
+Increases final cheese production by up to 15%.
+Reduces syneresis.
In Yoghurt:
+Improves gel strength
+Reduces syneresis
+Reduces solids and stabilizers required
+Increases creaminess
+Aids the elimination of gums and gelatin
Transglutaminase usage in Crab Sticks.
TG enzyme is one of the commonly used biological fermentation additives in the processing of meat products such as crab sticks.