Food grade chitosan oligosaccharide natural preservative raw material water soluble

Food grade chitosan oligosaccharide natural preservative raw material water soluble

Natural cleaning label
Derived from natural plant extracts, in line with modern food hygiene labeling trends, without synthetic preservatives, making it easier to gain

consumer trust
Alternative chemical anti-corrosion
Effectively replacing traditional chemical preservatives such as sodium benzoate and potassium sorbate, improving food safety, and meeting the upgrading needs of healthy consumption.

Low dose high efficiency
Micro addition can achieve broad-spectrum antibacterial effect, without affecting the taste and color of food, reducing production costs, and making it

convenient and efficient to use.
Reduce the damage of carrageenan to intestinal mucosa
By upregulating tight junction proteins, promoting mucin secretion, inhibiting NF kB validation pathway, regulating gut microbiota, reducing the thinning of mucus layer caused by carrageenan, and lowering the risk of carrageenan damage to intestinal mucosa.

Jelly/Pudding System
At a dosage of 0.03 ‰, the decay rate was only 1/11,                                                Cake System
                                                                                                                                   The sensory score of NP/166 group reached 86.9 points,                                                                                                                                              higher than the control group's 85.4 points, effectively                                                                                                                                                    enhancing the flavor and taste of baked goods 

Pork jerky system
The diameter of the antibacterial zone in the experimental group was significantly larger than that in the control group, and the inhibitory effect on meat derived pathogenic bacteria was significant, effectively extending the shelf life of the product.

NUGLY NP has inhibitory effects on Salmonella, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Vibrio parahaemolyticus, and can extend the shelf life of food