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Answers To Questions About COVID-19 And Food Safety

At present, the world is still facing the common challenge of the novel coronavirus pneumonia (COVID-19) epidemic. Compared with the foreign epidemic situation, through the efforts of the people ac...

Common Monomer Preservatives 2

NO.4 Sodium Diacetate (Sodium Diacetate) 【advantage】 (1) Sodium diacetate is white crystalline powder or crystalline solid, easily soluble in water and ethanol. (2) Broad-spectrum antibacterial and...

Common Monomer Preservatives 1

NO.1 Sorbic acid and its potassium salt 【advantage】 (1) Colorless needle-like crystals or white crystal powder, with low toxicity, good safety, good light and heat resistance, and no effect on tast...

Analysis Of Reasons For Rancidity Of Baked Food Fat

Rancidity of fats and fats is a prominent problem in the production and sales of baked goods (bread, cakes, pastries, biscuits). Oil oxidation is one of the main reasons, which needs to be prevente...

How To Extend The Shelf Life Of Nagasaki Cake

It is not easy to store Nagasaki cakes for a long time. For Nagasaki cakes produced in industry, to achieve a long shelf life, the following five aspects must be paid attention to in the production...

Propylene Glycol, A Food Additive That Has Recently Fallen Into The Cusp Of B...

Propylene glycol should not be unfamiliar to friends in the additive industry, but propylene glycol entered the food industry as a food additive in 2012, so many friends in the baking industry don&...

Not A Preservative! What Is It That Has Such A Magical Preservation Effect?

Lactic acid bacteria, I believe everyone is familiar with it, is a collective term for a group of Gram-positive bacteria with different morphology, metabolic properties and physiological characteri...

How To Reduce The Influence Of Oxygen On The Shelf Life Of Bakery Products?

Oxygen is the most widely distributed substance in nature and is essential for human survival. The so-called everything is a double-edged sword, and oxygen is no exception. Especially in the field ...

Why Is Lactic Acid Bacteria Fermented With Antioxidant Properties?

To make a baking product with a long shelf life, not only must its shelf life and organization be ensured, but also the freshness of the product must be maintained, without serious odor, such as oi...

Application Of Enzyme Preparation

The enzyme preparation industry is a high-tech industry, which is characterized by low consumption, high catalytic efficiency, and strong specificity. It is an industry that serves other related in...

Mechanism Of Action Of Emulsifier

The emulsifier mainly reduces the free energy of the interface to form a firm emulsified film to form a stable emulsion. By reducing the free energy of the interface, the droplet particles form a s...

Enzyme

Enzyme preparation refers to a biological product with catalytic function after enzyme purification and processing. It is mainly used to catalyze various chemical reactions in the production proces...