commonly used as a preservative in food products
is a bacteriocin (bacteriocin) produced by lactic acid bacteria
Natural preservatives Obtained by incubation of Streptomyces natalensis bacteria. Preservative-Free
Natural preservatives Obtained by incubation of Streptomyces natalensis bacteria.
Preservative-Free
Used to strengthen calcium to the body which is a mineral necessary for bone formation
Commonly used as a preservative in liquid food, 60% concentration.
It is commonly used as a food preservative.
Preservatives derived from nature (amino acids) provide a broad spectrum of infection control.
It is a preservative commonly used in food. can be dissolved in water directly Able to control infection in a comprehensive (broad spectrum)
It is a preservative commonly used in food. *Not soluble in water* Can control the infection covering (broad spectrum)
Sorbic acid (sorbic acid) is a food additive (food additive) belonging to the sorbate group (sorbate) used as a preservative. (preservative) to prevent the growth of yeast (yeast), mold (mold) and bacteria (bacteria).
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