| ≥1 piece |
Natural Antioxidants for fried food and baked food
1-Inhibit 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
Specification:
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original |
bamboo (Phyllostachys glauca McClure ) leaf extracts |
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appearance |
brownish yellow powder |
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tasting |
pleasant light bamboo flavor, little bitter |
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AOB-1d |
AOB |
AOB-2 |
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flavonoid % ≥ |
20 |
30 |
40 |
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lacton % ≥ |
10 |
15 |
15 |
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phenolic acid ≥ |
20 |
30 |
36 |
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ash ≤ |
6 |
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As (mg/kg) ≤ |
3 |
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Pb (mg/kg) ≤ |
10 |
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Drying shrinkage (%) ≤ |
8% |
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Antioxidants of bamboo leaves is natural nutritional, and mut-functional food additives which is of rich resources, safety, good effect, and low cost. AOB is yellow or brown powders or particles obtained from bamboo leaves, wherein the main antioxidative components include flavones, lactones, phenolic acids. AOB can either inhibit lipid autoxidation chain reaction, or chelate transitional metal ions, and can be used as primary and second antioxidant. AOB can eliminatenitrite and inhibit and synthesis of N-nitrosamine, and has anti-bacteria, bacteriostatic, deodorizing, aroma enhancing etc. Functions. AOB can be commonly used in oil-containing food, meat product. Fishery product, expanded food etc. Food systems.
Safety Concerns
ADI 43mg/kg weight, so for 60kg person, acceptable daily intake is 2580mg.