Natural Antioxidants for Puffed food

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Natural Antioxidants for Puffed food
Posting date : Aug 26, 2010
Membership
Free Member Scince Jul 24, 2010
FOB Price
US49/kg
Min. Order Quantity
10000
Payment Terms
T/T
Package
1kg/ Aluminium bag
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Quick Detail
Place of Origin
China [CN]
HS-CODE
19-
Package & Delivery Lead Time
Package
1kg/ Aluminium bag
Delivery Lead Time
3 days 2010-10-26
Detailed Description
Natural Antioxidants for Puffed food 1-decrease the MDA in the puffed food 2-the activity of antioxidants is stronger than TBHQ and Tea polyphenol 3- natural (extracted from bamboo leaf) not synthetic 4-thermostability (which VC or VE do not possess), withstand up to 380 centigrade 5-prevent the lipid in puffed food from peroxidation Specification: original bamboo (Phyllostachys glauca McClure ) leaf extracts appearance brownish yellow powder tasting pleasant light bamboo flavor, little bitter AOB-1d AOB AOB-2 flavonoid % ≥ 20 30 40 lacton % ≥ 10 15 15 phenolic acid ≥ 20 30 36 ash ≤ 6 As (mg/kg) ≤ 3 Pb (mg/kg) ≤ 10 Drying shrinkage (%) ≤ 8% Briefings: 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.

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