| ≥1 piece |
Natural Antioxidants for meat, sausage
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 synthetic
7-thermostability (which VC or VE do not possess)
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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