| 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 |
|---|
