ChinaZhejiang Shengshi-bio Co.
| 売 Natural Antioxidants of bamboo leaf |
 |
|---|---|
| Function in different Food: Antioxidants for fried food and baked food 1-Delay lipid oxidation, inhibit formation of MDA and increase shelf life 2-Significantly decrease the nitrite in finished products 3-Increase edible safety 4-Stronger general effect than tea polyphenol 5-Showed synergistic antioxidation with iso-ascorbate sodium Antioxidants for meat, sauage 1-Delay lipid oxidation, inhibit formation of MDA and increase shelf life 2-Significantly decrease the nitrite in finished products 3-Increase edible safety 4-Stronger general effect than tea polyphenol 5-Showed synergistic antioxidation with iso-ascorbate sodium 6- natural (extracted from bamboo leaf) not synthetized 7-thermostability (which VC or VE do not possess) Seafood 1-protect the appearance of treated canned seafood from going down 2- protected the Astacin and Astaxanthin from oxidation 3-protect the head of M from turning black 4-suppress the microorganism from growing, have the function of antibecterium, prolong the shelf life of canned seafood 5-decrease the MDA in seafood (homogenate the muscle, detect it after 3 month storage) 6- natural (extracted from bamboo leaf) not synthetized 7-thermostability (which VC or VE do not possess), withstand up to 140 centidegree Puffed food 1-decrease the MDA in the puffed food 2-the activity of antioxidants is stronger than TBHQ and Tea polyphenol 3- natural (extracted from bamboo leaf) not synthetized 4-thermostability (which VC or VE do not possess), withstand up to 140 centidegree Condiment 1-No significant effects on color and sensory quality of condiment 2-prevent lipid oxidation and prolong mayonnaise shelf life 3-the activities of antioxidant is stronger than tea polyphonel Sterilized milk food 1-No adverse effects on colloid system and sensory quality of milk 2-Improve the activity of anti-free radicals, and activity of antioxidantion 3-prevent lipid oxidation and prolong the shelf life of milky food Fruit-juice 1-protect the original juice color 2-prolong the shelf life 3-protect Vitamin C 4-make anthocyanin stable 5-resist oxidation of orange juice 6- natural (extracted from bamboo leaf) not synthetized 7-thermostability (which VC or VE do not possess), withstand up to 140 centidegree Soft drinks (carbonated drinks, non-carbonated drinks, and tea drinks,etc) 1-Functioning as an antioxidant and nutrition intensifier 2-enrich flavones functional factors, low calorie, stable quallity, and its capacity of cleaning heat, quenching thirst, soothing the sore throat, and induing diuresis 3- natural (extracted from bamboo leaf) not synthetized 4-thermostability (which VC or VE do not possess), withstand up to 140 centidegree Brewed wine (grape wine, yellow wine, and beer) 1-acts both as antioxidant and a nutrition intensifier 2-clearing free radicals by 40.0% and 28.5% comparing with the wine without AOB 3-lower the turbidity 4-decrease the diacetyl content 5-increase the antioxidation and storage stability, prolong the shelf life 6-maintain the original quality of wine body, endow the product with simple-but-elegant bamboo fragrance and mellow taste 7- natural (extracted from bamboo leaf) not synthetized 8-thermostability (which VC or VE do not possess), withstand up to 140 centidegree Antioxidants applied in Edible Oil (palm oil, soybean oil, sunflower seed oil, fish oil, etc.) 1-protect the oil from oxidation 2-prolong the shelf life 3- natural (extracted from bamboo leaf) not synthetized 4-thermostability (which VC or VE do not possess), withstand up to 140 centidegree AOB for skin care cosmetics (sunscreen, whitening cream, face wash, shampoo, bath cream) 1-free radical removing 2-antioxidant 3-resist radiations 4-encourage skin cell to multiplication 5-control the production of melanin 6-antiaging 7-No stimulus response to will be provoked |
|
海外引き合いを検索