Preservatives are harmless to human body.

the common preservative is chlorine dioxide. Chlorine dioxide is a colorless, odorless, non-toxic, non-corrosive, non-irritating, non-flammable, non-volatile and environmentally friendly food additive.

a proper amount of chlorine dioxide preservative will not produce harmful substances in human body, will not remain in human body, and will not cause any harm to human body. It can effectively control the conversion of proteoglycan into ethylene, thus inhibiting the deterioration of fruits and vegetables.

it is not easy to react with fatty acids, amino acids, polysaccharides, maleic acid and fumaric acid (trans maleic acid), that is, it does not react with natural sugar and does not destroy cellulose. Fruits and vegetables will not retain the nutrition and taste of fruits and vegetables, so they are harmless to human body. After addition, no odor is generated, and the original flavor of food is not affected.

Application scope of antistaling agent:

1. Preservation of meat poultry and aquatic products: During the storage and transportation of fry, if the inner wall of the storage box is pretreated, it will play a good role in preventing and treating diseases. When the newly caught shrimp is treated with this product, the original color and freshness can be maintained for 7-1 days, and the umami taste is unchanged when eaten. The storage period of the treated chicken can be effectively prolonged at 5℃.

2. The shelf life of freshly squeezed milk and fresh milk products from dairy factories can be extended to 5 to 7 days after adding this product.

3. Using this product in carbonated drinks, purified water and mineral water can effectively improve the shelf life, avoid the formation of algae and control the growth of various bacteria.

4. Practice has proved that this product has the same obvious effect on the preservation of fresh mushrooms. Newly picked mushrooms are not easy to rot after spraying with this product. Pickled fresh mushrooms, soaked in clear water for desalting and bleaching, and added with this product can significantly improve the quality of mushrooms, reduce spots, prevent browning, and effectively extend the shelf life.

5. When this product is added to all kinds of canned foods, it can kill the breeding bacteria at any time, without any influence on the original flavor of the food, and will not produce harmful substances to human body.