FoodPre™️ Preservatives - Nisin

Function: Nisin, a polypeptide produced by Streptococcus mutans, consists of 34 amino acid residues. Since nisin inhibits most Gram-positive bacteria and has a strong inhibitory effect on spores of Bacillus, it is widely used in the food industry.

Recommended amount: 0.05 (g / kg) - 0.2 (g / kg)

FoodPre™️ Preservatives - dimethyl dicarbonate

Function: dimethyl dicarbonate, the trade name is Vigo. The addition of dimethyl dicarbonate during the beverage canning process can effectively control the proliferation of yeast, mold and fermenting bacteria. After the beverage is added, the dimethyl dicarbonate is rapidly and completely decomposed into trace amounts of methanol and carbon dioxide, which does not adversely affect the quality of the beverage (such as taste, smell and color).

Recommended amount: 0.1 (g / kg) - 0.25 (g / kg)

FoodPre™️ Preservatives - Ε-polylysine hydrochloride

Function: ε-polylysine hydrochloride is adsorbed, desorbed and purified from the controlled fermentation broth of Streptomyces. diastatochromogenes by ion exchange resin. Ε-polylysine hydrochloride has a good inhibitory effect on Gram-positive bacteria, Gram-negative bacteria, molds, yeasts and viruses.

Recommended amount: 0.05 (g / kg) - 0.2 (g / kg)