1. Natural food preservative--R-Polysaccharide (Keltide King)

Natural food preservative--R-Polysaccharide (Keltide King) is made of polylytic bacteria Technology combines natural food preservatives that are insoluble in water and natural food preservatives that are easily soluble in water, making the bactericidal effect broader-spectrum and higher quality. It is based on its individual antibacterial effects and through a specific process of expanding the bacterial mother, a non-toxic and harmless aqueous compound natural food preservative with comprehensive anti-fungal and sterilizing properties is developed. It has a wide range of bactericidal and bactericidal capabilities, and has good killing and inhibiting effects on fungi, Gram-negative bacteria and positive bacteria. It is a high-tech new broad-spectrum bactericidal and bactericidal product among food preservatives. In particular, it has outstanding ability to kill and inhibit molds that cause food spoilage, so it is called the "King of Molds". This product is an orange-yellow liquid with no toxic side effects, no peculiar smell, smooth, easy to crystallize and soluble in water. Does not affect food texture and taste. There is no irritation or allergic reaction to the skin after long-term exposure. After the food shelf life, it gradually decomposes into carbohydrates without accumulation and has nutritional value.

The antibacterial effect of R-polysaccharides is not affected by the pH of food, nor is it affected by food heating and light. Heating at 180°C for 30 minutes does not affect its antibacterial and preservative effect, and can be used in cooked and baked foods.

R-polysaccharide is used as a preservative in drinks, sauces, condiments, pasta and other products, and has a strong effect on inhibiting the development of yeast, mold and bacteria. It is especially effective against yeasts, molds and bacteria that cause food spoilage. The effective concentration for killing molds is 0.005-0.1, and the commonly used dosage is 0.01-0.02. The effective concentration to inhibit bacteria is 0.001-0.1.

When 80-100ml of R-polysaccharide is added per 100kg of fruity and carbonated drinks, the shelf life is 12 months. When adding 100-120ml per 100kg of juice, the shelf life is 14 months. When adding 50-80ml per 100kg of cooking wine, the shelf life is 14 months. When 40-50ml is added per 100kg of fruit wine, the shelf life is 26 months. R-polysaccharide is used in milk after decolorization. When 150ml is added per 100kg, the shelf life is 6-8 months. When used in beer, when 80-100ml is added per 100kg, the shelf life is 14 months.

R-polysaccharide is effective against molds that are easily produced in sauerkraut foods and rotten bacteria produced in sauerkraut, bacteria and molds in raw and cooked meat products, Clostridium botulinum, brewing vinegar, and preparation Vinegar and other health-care vinegar products have extremely strong and efficient inhibitory effects on molds and bispores that are easily produced in vinegar.

2. Lysozyme

Lysozyme is a non-toxic protein that can selectively decompose the cell wall of microorganisms, destroy the phagocytized pathogenic bacteria in the cell, and thereby inhibit the microorganisms. of reproduction. It has a strong bacteriolytic effect on Gram-positive bacteria and can be used as a preservative and preservative for foods such as sake, cheese, sausage, butter, uncooked noodles, aquatic products and ice cream. The disadvantage is that it has very weak effect on Gram-negative bacteria and high cost, about 1,600 yuan per kilogram.

3. Propolis

Propolis is the material basis for the survival, reproduction and development of bees. Scientists from various countries have confirmed through research that propolis is an activator of immune factors. It contains flavonoids and a variety of active ingredients, which can significantly improve the body's immunity and has good effects on many stubborn diseases such as diabetes, cancer, hyperlipidemia, and leukemia. Preventive and therapeutic effects. At the same time, propolis has strong inhibitory and killing effects on viruses, bacteria, and molds, and has no toxic or side effects on normal cells. Therefore, adding propolis to food is not only a natural high-level nutritional product, but also can be used as a natural food additive. The disadvantages are that the dosage of additives is large, the cost of use is high, and the product is sweet.

4. Plant extracts

Allicin: The allicin contained in garlic has strong effects on some pathogenic intestinal bacteria such as Shigella dysenteriae and common food spoilage fungi. Inhibitory and killing effects.

This makes it a natural preservative. Ma Muying from Shenzhen Institute of Education used garlic aqueous solution to test dozens of common molds, yeasts and other fungi that contaminate food. The results showed that it has an inhibitory effect on these fungi and has antiseptic ability. Similar in effect to the chemical preservatives sodium benzoate and potassium sorbate. The antibacterial properties of garlic cloves are very weak, while garlic sprouts and garlic stems and leaves have considerable antibacterial properties. Its antibacterial performance drops a lot at high temperatures, so the application of garlic extract for antiseptic preservation should be carried out at a lower temperature (85°C). The optimum pH of garlic is around 4, so it is suitable for the preservation and preservation of acidic foods. The disadvantage is that it is not resistant to high temperatures, loses its antibacterial effect in a neutral environment, and has high cost.

Mustard extract: Its main component, the oil part, has a wide range of antibacterial properties, is very effective against mold and yeast, and is also effective against Gram-negative bacteria. Mustard extract preparations are effective against cereal pests and Green fruit contamination is also effective.

Tang Xinzi extract: It has strong antibacterial properties against yeasts, molds, etc., and can be used in combination with organic acids, amino acids, etc. to expand the scope of application.

Pepper extract: Its water-soluble extract has antibacterial effects, especially against Gram-negative bacteria, and is especially suitable for the preservation of pickled foods. The main antibacterial ingredient is Allglicisothocganate.

Capsicum extract: The antibacterial active ingredient is aromatic hydrocarbon-based spicy oil, which is made into a natural fine preparation. The steam generated by its volatilization is used to form a protective film on the surface, which has antibacterial, insect-proof and fresh-keeping effects. It can be used in boxes. Meal preparation dishes can also be made into film packaging preparations and affixed to the bottom of lunch boxes to inhibit secondary contamination of microorganisms on the food surface.

Coffee bean residue extract: It has antibacterial properties and its antibacterial effect is equivalent to that of benzoic acid. The active antibacterial ingredient is 3′-4′-dighdoxyacetan-Phenon. Coffee sprout tissue fluid also has antibacterial properties.

Lotus stem extract: It can inhibit the growth of Aspergillus niger, Penicillium, etc., and its antibacterial properties will not be inactivated during freeze-drying, storage at room temperature to -20°C for more than 6 months, and boiling. .

Licorice extract: It uses a mixture of methylene chloride and ethanol as a solvent to extract licorice, or a mixture of chloroform and ethanol as a solvent to extract licorice. The extract after removing the solvent is closely related to food spoilage. It has a strong inhibitory effect on Escherichia coli, Staphylococcus aureus or lemon-colored Staphylococcus aureus, Bacillus subtilis, Pseudomonas aeruginosa, etc. It also has antibacterial and inhibitory capabilities against molds and yeasts.

Radish extract: It contains the pungent ingredient 4-methyl-3-butenyl isothiocyanate (M1B1), which has antifungal and bacterial effects.

Cypress leaf extract: Japan extracts hinokitiol from cypress leaves through steam distillation. This substance has strong bactericidal power and can be used as an anti-methicillin sodium (New Penicillium etc.) Staphylococcus aureus fungicide to prevent Staphylococcus aureus infection in hospitals. It can also be used as an antifungal agent and to prevent apple rot.

Tea extract polyphenols: It has a good inhibitory effect on Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Streptococcus dental caries, Mucor, Penicillium, Erythromyces cerevisiae, and Saccharomyces cerevisiae. It also has good physiological effects on the human body and is an ideal food antibacterial and antiseptic preservative.

Hop resin: It has antibacterial effects on Streptococcus salivarius, Staphylococcus aureus, Bacillus megaterium, Escherichia coli, Bacillus subtilis, etc.

At present, the cost of most plant extracts used as food preservatives is relatively high, about 800 yuan per kilogram.

There are also natural preservatives such as nisin, natamycin, chitosan and protamine, which will not be introduced one by one here.

In short, with the progress of mankind, people have higher expectations for their health and have higher and higher requirements for food safety standards. Food preservatives are one of the indispensable additives in the food industry. , will also attract more and more attention from people, and its safety standards will also become higher and higher. The birth and large-scale application of my country's ideal natural food preservatives will definitely improve food safety standards and make my country the first in the world to ban the use of chemically synthesized preservatives. It will also contribute to improving the safety level of human food and establishing our country's image. A huge contribution.