Sodium Dehydroacetate

Sodium dehydroacetate is a new generation of food preservatives after sodium benzoate, paraben and potassium sorbate. It has a good inhibitory effect on molds, yeasts and bacteria. It is widely used in beverages, foods, and feeds. For industry, the storage period can be extended to avoid mold loss. Its mechanism of action is to effectively penetrate into the cell body and inhibit the respiration of microorganisms, so as to achieve the effects of antiseptic, mildew, freshness and moisture retention.
Sodium dehydroacetate has a broad-spectrum antibacterial ability, especially against molds and yeasts. Sodium dehydroacetate has a strong effect on yeasts and molds that cause food spoilage. The effective inhibitory concentration is 0.05%-0.1%. The general dosage is 0.03%-0.05%.

Sodium dehydroacetate has good light resistance and heat resistance, and will not decompose and evaporate with water vapor during food processing. Tests have proved that sodium dehydroacetate has few toxic side effects, high safety, and does not produce abnormal odor when used in food. Therefore, sodium dehydroacetate has generally been welcomed by food companies in recent years. It is used in cream, soup (seasoning, Instant soups), bread, cakes, pastries, egg yolk pie, fermented bean curd pickles, fruit puree, concentrated fruit puree, moon cakes, fillings, bean paste, lotus paste, etc. are widely used.

1.Sodium dehydroacetate plays the role of food preservative and fresh-keeping agent in food. This product has a strong antibacterial effect on yeast, putrefaction bacteria and mold in food. It is widely used in the anti-corrosion and fresh-keeping of meat, fish, vegetables, fruits, beverages, cakes, etc. It is a new broad-spectrum bacteriostatic agent. The purity of sodium dehydroacetate is more than 99.5%, and the quality is stable.
2.Sodium dehydroacetate is a new generation of food preservative after sodium benzoate, nipagin and potassium sorbate. It has a good inhibitory effect on mold, yeast and bacteria. It is widely used in the processing industry of beverage, food and feed, which can extend the storage period and avoid mildew damage. Its action mechanism is to effectively penetrate into the cell body, inhibit the respiration of microorganisms, so as to achieve the functions of antisepsis, mildew prevention, fresh-keeping and moisturizing.

Мо бисёр заводҳои баландсифат дорем, ки ҳамкориҳои амиқ доранд, ки метавонанд ба шумо маҳсулоти баландсифат ва нархҳои рақобатпазирро пешниҳод кунанд. Ва мо инчунин метавонем барои хариди яклухт тахфиф диҳем. Ва мо бо бисёре аз ширкатҳои экспедитории касбӣ ҳамкорӣ карда, метавонем маҳсулотро ба дасти шумо бехатар ва осонтар расонем. Вақти таҳвил тақрибан 3-20 рӯз пас аз тасдиқи пардохт аст.

1. Оё шумо корхона ё ширкати тиҷоратӣ ҳастед?
Мо як ширкате ҳастем, ки саноат ва савдоро муттаҳид карда, хидмати ягонаро пешниҳод мекунем. OEM метавонад қабул карда шавад.

2. Оё шумо намунаҳо пешниҳод мекунед? Оё он ройгон ё иловагӣ?
Намунаҳои ройгон. Пардохти боркашонии намуна бояд аз ҷониби шумо пардохт карда шавад.

3. Оё шумо ягон сертификати марбут ба назорати сифат доред?
Сертификати ISO 9001: 2008 барои таъмини сифат.

4. Барои гирифтани нархнома чиро бояд пешниҳод кунам?
Лутфан ба мо дар бораи намуди маҳсулоте, ки ба шумо лозим аст, миқдори фармоиш, суроға ва талаботи мушаххасро ба мо хабар диҳед. Иқтибос барои истинод ба шумо сари вақт дода мешавад.

5. Кадом намуди пардохти шумо бартарӣ доред? Кадом шартҳо қабул карда мешаванд?
Шартҳои қабули интиқол: FOB, CFR, CIF, EXW;
Асъори пардохти қабулшуда: доллари ИМА;
Намуди пардохти қабулшуда: T/T, Western Union; PayPal, Кафолати тиҷорат.
Забони гуфтугӯ: англисӣ.