RAW MATERIAL: Non-GMO corn
COLOR: White
FORM: Loose powder with slightly sour taste.
PACKAGING: 15 kg drum
USAGE: Add it or its aqueous solution directly to food ingredients.
SHELF LIFE: 15 months, be stored in cool and dry place, sealed preservation.
APPLICATION: For production of foods, sauces, meats and more to increase the shelf life.
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K1 has restrictions on usage conditions and is easy to absorb moisture and melt. It must be used up as soon as possible after opening. It has high requirements for the matching degree of temperature, humidity and other materials. It is suitable for use as a single substance, but not for use as a compound additive. It is suitable for foods that require salt reduction.
1.Spray-dried without any additive to maintain the natural favor.
2.Rich in amino acids,organic acids and minerals and other nutrients.
3.Effectively inhibit bacteria and extend the shelf life of food.
4.Adjust pH of product, inhibite total bacterial, shelf life extending.
| Application | Mechanism | Inhibitory Bacteria |
| Salt-reduced food | Processed meat -- Such as ham and sausage, which can inhibit microorganisms with acidity while reducing salt, extend shelf life, impart a unique sour taste, and improve flavor. |
♦ Inhibit Pseudomonas - prevent meat from becoming sticky and discolored. ♦ Inhibit E. coli and Salmonella - prevent odor and soft meat. ♦Inhibit lactic acid bacteria - prevent meat from producing sourness and bubbles, and destroy the original structure and flavor of the meat. |
| Baked food | Bread making -- Adjusting the pH during the dough fermentation stage helps the yeast activity, allowing the dough to ferment more evenly, making the bread softer, and adding a unique sour flavor to sour dough bread. |
♦ Inhibit Bacillus - preventing food from shrinking, changing color, and producing odor. ♦ Inhibit lactic acid bacteria and acetic acid bacteria - preventing food from becoming sour and destroying its taste and texture. ♦ Inhibit mold - preventing food from becoming soft, sticky, and producing moldy odor. Such as bread mold (Alternaria alternata), Aspergillus, Penicillium, etc. |
| Biscuit making -- Adjusting the acidity of biscuit dough to affect gluten formation and making the taste crispier. |
It is widely used in various fields, such as leisure food, convenience food, solid seasonings and sauces, etc.
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