Food Grade Caffeic Acid Price,mixed with preservatives

The food-grade caffeic acid compound preservative has good antioxidant and antibacterial properties and can be applied in the following fields:

I. Fresh-keeping of Fruits and Vegetables

Delaying Aging: The caffeic acid compound preservative can inhibit the oxidation reaction of fruits and vegetables, reduce the generation of free radicals, thereby delaying the aging process of fruits and vegetables and maintaining their freshness and taste. For example, in the fresh-keeping of fruits such as apples and pears, it can effectively reduce the respiration rate of the fruits, reduce water loss, and extend their shelf life.

Preventing Browning: It can inhibit the activity of polyphenol oxidase in fruits and vegetables, preventing the discoloration of fruits and vegetables due to enzymatic browning. For cut or peeled fruits and vegetables, such as potatoes and bananas, the use of this preservative can significantly delay the browning speed and maintain a good appearance.

Inhibiting the Growth of Microorganisms: The antibacterial properties of caffeic acid help to inhibit the growth and reproduction of microorganisms such as bacteria, molds, and yeasts on the surface of fruits and vegetables, reducing the risk of decay and deterioration of fruits and vegetables and minimizing the losses caused by microbial contamination.

II. Fresh-keeping of Meat

Maintaining Color: In the fresh-keeping of meat, the caffeic acid compound preservative can prevent the oxidation of myoglobin, maintain the bright red color of the meat, and improve the sensory quality and commercial value of the meat. Whether it is fresh raw meat or processed cooked meat products, such as ham and sausages, using this preservative can help maintain a good color.

Inhibiting Fat Oxidation: It can effectively inhibit the oxidation of fat in meat, reduce the formation of oxidation products such as peroxides and aldehydes and ketones, prevent the meat from developing rancid and stale odors, and extend the shelf life of the meat.

Antibacterial and Antiseptic: It can inhibit the growth of common spoilage bacteria on the surface of meat, such as Pseudomonas and lactic acid bacteria, reduce the number of microorganisms, delay the spoilage and deterioration of meat, and ensure the food safety of meat.

III. Fresh-keeping of Baked Goods

Extending Shelf Life: The caffeic acid compound preservative can inhibit the oxidation of oils and the aging of starches in baked goods, slow down the deterioration rate of baked goods such as bread and cakes, and extend their shelf life. It enables baked goods to maintain a soft texture and good flavor for a long time.

Mold Prevention and Antibacterial: It has an inhibitory effect on common molds in baked goods, such as Aspergillus flavus and Aspergillus niger, preventing the appearance of mold on the surface of baked goods and ensuring the safety and edibility of the food.

IV. Fresh-keeping of Beverages

Antioxidation: In beverages such as fruit juices and tea beverages, the caffeic acid compound preservative can scavenge free radicals, inhibit the oxidation of components in the beverages, and prevent the browning and flavor change of the beverages. For example, adding this preservative to apple juice can effectively maintain the original color and nutritional components of the juice and reduce the loss of nutrients such as vitamin C.

Inhibiting Microorganisms: It can inhibit the growth of microorganisms in beverages, preventing the beverages from deteriorating and developing peculiar smells. For some natural beverages without preservatives, the application of the caffeic acid compound preservative can extend the shelf life of the beverages without adding chemically synthesized preservatives, meeting consumers' demands for natural and healthy beverages.