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18
Feb, 2021
The Chinese spring vacation is over, we have started to work, chemsino team is ready to serve you at any time! In addition, we hope to have cooperation opportunities with more customers, and wish u...
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04
Feb, 2021
The traditional Chinese holiday Spring Festival is approaching.On behalf of all employees of Chemsino , I would like to extend my heartfelt gratitude to the new and old customers who have always su...
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03
Feb, 2021
1. Ultraviolet rays Ultraviolet rays mainly act on the DNA of microorganisms, destroying the structure of DNA, causing it to lose the function of reproduction and self-replication, so as to achieve...
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02
Feb, 2021
How To Stop The Spread Of Spoilage Bacteria
1. Block from the air Install a fresh air system to filter microorganisms in the air and allow the workshop to form a positive pressure to prevent dirty air from entering the workshop, but the pipe...
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01
Feb, 2021
How To Inhibit Or Control The Reproduction Of Spoilage Bacteria
1. Reasonable formula (1) Selection of raw materials: For example, select regular manufacturers with complete qualifications and strictly control the key points of raw material acceptance, such as ...
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29
Jan, 2021
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...
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28
Jan, 2021
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...
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27
Jan, 2021
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...
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26
Jan, 2021
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...
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25
Jan, 2021
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...
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22
Jan, 2021
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&...
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21
Jan, 2021
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...