Compound Preservative Series
Product Description
This series of compound products is designed for cooked meat products, pickled vegetables, baked goods, etc. The main components include potassium sorbate and sodium diacetate, and it does not contain sodium dehydroacetate. Through scientific compounding ratios and appropriate filler components, each individual preservative can achieve optimal effectiveness while creating a synergistic effect, resulting in a combined performance greater than the sum of its parts (1+1>2). It also facilitates easier use for end manufacturers, reducing processing steps and minimizing the risk of missed or insufficient addition.
| Product Name | Dosage | Application Features |
|---|---|---|
| Compound Preservative for External Application | 0.12% | Contains natamycin, etc. Designed for surface spraying; scientifically blended for efficient mold inhibition. |
| Compound Preservative for Cooked Meat Products TM2 | 0.5% | Contains sodium diacetate, nisin, etc. Highly effective blend specifically formulated for cooked meat products. |
| Compound Preservative for Cooked Meat Products M6 | 0.3% | Contains sodium diacetate, potassium sorbate, etc. Specially developed for sausage products; offers targeted and effective microbial inhibition. |
| Compound Preservative for Pickled Vegetables V3 | 0.25% | Contains potassium sorbate, sodium benzoate, etc. Scientifically compounded for synergistic and enhanced preservative effects. |
| Compound Preservative S01 | 0.05%–0.2% | Contains ε-polylysine hydrochloride, etc. A bio-compounded preservative with strong antimicrobial performance. |
| Compound Preservative for Pastries G1 | 0.2%–0.3% | Contains potassium sorbate, calcium propionate, etc. Optimally blended with an improved ratio for effective microbial control. |
| Compound Preservative for Bread G2 | 0.2%–0.3% | Contains sorbic acid, calcium propionate, etc. Scientifically formulated with an optimized ratio for reliable mold and bacteria inhibition. |
