Natamycin is a key ingredient in food preservation, especially for preventing spoilage and mold. Let's break down what natamycin is and the types of food it is commonly found in.

What is Natamycin?

Natamycin is a natural antifungal compound made by certain bacteria through fermentation. It's been used for decades to stop mold and yeast growth in foods. Unlike synthetic preservatives, natamycin is natural, making it a preferred choice for clean-label foods. It is safe and approved by food safety authorities worldwide, including the FDA, EFSA, and WHO.

Foods That Commonly Contain Natamycin

Natamycin is used in many foods that are prone to mold. Here are some common examples:

Cheese

Hard and Semi-Hard Cheeses: Natamycin is often applied to the surface of cheeses like Gouda, Cheddar, and Parmesan. It prevents mold during aging and extends shelf life without changing the cheese's flavor, aroma, or texture.

Soft Cheeses: It's also sometimes used in soft cheeses like Brie or Camembert to prevent unwanted mold while still allowing the necessary mold for ripening.

Yogurt and Fermented Dairy Products

In products like yogurt, sour cream, and kefir, natamycin helps prevent mold, extending shelf life and maintaining quality.

Baked Goods

Breads, pastries, and other baked goods can develop mold, especially in humid conditions. Natamycin is used on these products to prevent mold without affecting taste or texture.

Meat Products

Cured and processed meats like sausages and salamis are treated with natamycin to stop mold growth during storage and distribution, ensuring safety and quality.

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MCT oil, which stands for medium-chain triglyceride oil, is a dietary fat derived from coconut or palm oil. MCTs are unique in that they are more quickly absorbed and metabolized by the body than other fats.

 

MCT oil has gained popularity for several potential benefits:

 

1. Weight management: MCT oil has been suggested to increase feelings of fullness and assist with weight loss and weight management. It can potentially support healthy weight loss when incorporated into a calorie-controlled diet.

 

2. Energy source: MCTs are readily converted into energy by the body, making MCT oil a quick and efficient source of energy. Athletes and individuals following a ketogenic diet often use MCT oil to boost energy levels and support endurance during physical activity.

 

3. Brain function: Some studies suggest that MCTs may have cognitive benefits by providing the brain with a readily available source of energy. MCT oil has been investigated for its potential to improve focus, mental clarity, and cognitive function.

 

4. Ketogenic diet: MCT oil is commonly used in ketogenic diets, which are high in fat, moderate in protein, and low in carbohydrates. MCT oil can help increase the amount of fat and ketones in the body, which are used for fuel in the absence of carbohydrates.

 

It's important to note that while MCT oil has potential benefits, it should be used in moderation and as part of a balanced diet. As with any dietary supplement, it's recommended to consult with a healthcare professional before adding MCT oil to your routine, especially if you have any underlying health conditions.

 

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As a trusted name in the chemical and biotechnology industry, Keynovo Biotech is dedicated to offering premium plant extracts and chemicals that support health and wellness. One of our standout products is Chlorella—a powerful superfood gaining popularity for its many health benefits.

 

What is Chlorella?

Chlorella is a type of single-celled, green freshwater algae that has existed for over 2 billion years. It’s packed with proteins, vitamins, minerals, and chlorophyll, which gives it its vibrant green color and detoxifying properties. At Keynovo Biotech, we use advanced technology to extract Chlorella while preserving its rich nutrient profile, ensuring our products meet the highest standards of purity and effectiveness.

 

Chlorella is a versatile, nutrient-rich superfood offering a wide range of health benefits—from detoxification to energy-boosting. At Keynovo Biotech, we take pride in delivering top-quality Chlorella extracts that meet your wellness needs. Discover the potential of Chlorella and experience its benefits firsthand!

 

For more information or inquiries about our Chlorella products, please visit our website www.reachever.com or contact us directly.

Xanthan gum is a popular ingredient used in food, cosmetics, and industrial products for its thickening, stabilizing, and binding abilities. Produced through natural fermentation, xanthan gum enhances product texture and consistency, making it a sustainable choice.

Primary Uses of Xanthan Gum

Thickener: Adds viscosity to sauces, dressings, and soups, providing a creamy texture, especially useful in low-fat products.

Stabilizer: Prevents ingredient separation in products like salad dressings and dairy alternatives, ensuring a uniform appearance.

Binder and Emulsifier: Essential in gluten-free baking, xanthan gum helps ingredients bind together, imitating gluten’s role.

Suspension Agent: Keeps particles suspended in beverages, important for juices with pulp and smoothies.

Production Process

Fermentation: Carbohydrates, usually from corn or wheat, are fermented with Xanthomonas campestris bacteria, converting sugars into xanthan gum.

Extraction: Alcohol is added to separate the gum from the broth, then it’s washed to remove impurities.

Drying and Milling: The gum is dried and milled to achieve the right particle size for easy blending.

Quality Control: Each batch undergoes testing for purity and consistency before packaging to ensure a long shelf life.

Keynovo’s Xanthan Gum Keynovo offers premium-quality xanthan gum that meets international standards, providing reliable texture and stability for diverse industries. For custom solutions, contact Keynovo’s team.

When it comes to Asian cooking, soy sauce is an indispensable ingredient that adds depth, flavor, and complexity to dishes. However, not all soy sauces are created equal. Two of the most commonly used varieties are Superior Light Soy Sauce and Superior Dark Soy Sauce. Understanding the differences between these two can elevate your culinary skills and help you choose the right one for your recipes.

 

Superior Light Soy Sauce is known for its thin consistency and salty flavor. It is typically used as a seasoning or dipping sauce, adding a savory touch without overpowering the dish. For example, Superior Light Soy Sauce 500ml is a popular choice for stir-fries, marinades, and soups, as it enhances the natural flavors of the ingredients. On the other hand, Superior Dark Soy Sauce is thicker, sweeter, and less salty. It is often used for adding color and richness to dishes like braised meats or stews.

 

One key difference lies in their production process. Superior Light Soy Sauce is fermented for a shorter period, resulting in a lighter color and saltier taste. In contrast, Superior Dark Soy Sauce undergoes a longer fermentation process and is often mixed with molasses or caramel, giving it a darker hue and a more robust flavor. For those who prefer a balanced yet flavorful option, Premium Light Soy Sauce offers a refined taste that bridges the gap between light and dark varieties.

 

When choosing between the two, consider the dish you're preparing. If you're making a light, delicate dish, Superior Light Soy Sauce 500ml is your go-to option. For richer, heartier meals, Superior Dark Soy Sauce works best. And if you're looking for a versatile, high-quality option, Premium Light Soy Sauce is an excellent choice, offering a perfect blend of flavor and versatility.

 

We take pride in providing top-quality soy sauces, including our Premium Light Soy Sauce. Made from the finest ingredients and crafted through traditional methods, our soy sauce delivers an authentic taste that enhances every dish. Whether you're a home cook or a professional chef, our products are designed to meet your culinary needs. Choose Pearl River Bridge for High-quality and a commitment to excellence in every bottle.

 

 

Shelf life of dehydrated vegetables

General Duration

dehydrated vegetables are vegetable products with most of the water removed by high temperature drying or freezing technology to extend their shelf life. They are light and portable, easy to store for long periods of time, and require only simple rehydration to restore flavor when cooking. Generally, high-quality dehydrated veggies can have a shelf life of as much as 12 months to 24 months or even longer. There are also claims that dehydrated veggies usually have a shelf life of between 3 months and 2 years, though generally reliable merchandise can be kept for more than 3 months, and the vast majority of dried dehydrated veggies can be kept for 6 months to a year.

Influencing factors

Vegetable type: some dehydrated vegetables such as carrots, onions, tomatoes, etc. have a long shelf life, while some tender leafy vegetables such as spinach, lettuce, etc. have a relatively short shelf life.

Processing techniques: Different processing techniques will affect the shelf-life of dehydrated vegetables, e.g. vegetables that are dehydrated using more advanced high-temperature drying or freezing techniques may have a longer shelf-life.

Storage conditions

Packaging integrity: Good sealed packaging is essential to protect against moisture and oxidation, which effectively prevents air entry, slows down bacterial reproduction and maintains the flavor and nutrition of the vegetables. If the package is broken, it may cause the dehydrated vegetables to deteriorate prematurely.

Storage environment: It should be stored in a cool, dry and light-proof place, avoiding direct sunlight and high-temperature environment. Storing dehydrated vegetables in dry, airtight containers, such as vacuum bags or airtight jars, prevents air and moisture from entering and extends the shelf life.

Product quality: High quality raw materials and production process determine the shelf life of dehydrated vegetables. Products with high freshness and no pollution during processing naturally have a longer shelf life. Dehydrated vegetables are easy to absorb moisture and sensitive to high temperature, should try to avoid exposure to the air when in use, each time after taking, to timely seal the container, but also to avoid storing in direct sunlight or near the location of the heat source. In addition, the nutrients in dehydrated vegetables are easy to attract pests, you can put some insect repellent in the container when storing, such as desiccant or food-grade silica gel.

Sucralose

Produced from sucrose as a raw material, it is closest in taste to sucrose, mimics the taste of sucrose better, and provides a similar sweetness experience when replacing sucrose. It is heat-resistant and stable in acidic to neutral environments. It is suitable for use in a wide range of food and beverage processes, and does not lose its sweetness due to processing conditions (e.g., heating, acidic and alkaline environments, etc.).

Stevia

It is resistant to high temperature, does not ferment, and does not caramelize when heated. Although it has a slight bitter taste similar to that of menthol when the concentration is high, it can be reduced or disappeared when used in combination with sucrose (7:3), and it can improve the taste when used in conjunction with sodium citrate, thus being able to replace the sweetening function of sucrose to a certain extent, while still having its own unique flavor characteristics.

Glucose

It is an important source of energy for the body, and its caloric content is similar to that of sucrose. It can be used in conjunction with sucrose in low-sweetness foods, where it can provide a certain level of sweetness while meeting energy requirements, and can be used as an alternative to sucrose in suitable food systems.

fructose

Pure sweetness, the colder it is, the sweeter it is, used in beverages to provide a cooling sensation without masking the original color and aroma of the juice; used in the production of preserved fruit jams, it is conducive to bacterial inhibition. In these specific food and beverage application scenarios, it can be a good substitute for sucrose to bring sweetness, and also has some characteristics superior to sucrose.

It should be noted that although these sweeteners can replace sucrose in some aspects, different sweeteners have different properties, such as sweetness, stability, flavor, etc., and it is necessary to select suitable sucrose substitutes according to specific product needs (e.g., type of food, processing technology, taste requirements, etc.) in practical applications. In addition, some artificial sweeteners have some controversy, for example, the World Health Organization recommends against the use of artificial sweeteners, because the use of sweeteners does not have any long-term help to reduce body fat in adults or children, and long-term use may bring potential adverse effects, including increased risk of type 2 diabetes mellitus, cardiovascular disease, and even increase the risk of death, etc. also need to be taken into account.

Sucralose (sucralose) is a widely used high-intensity sweetener that is favored for its unique sweetening properties and good stability. However, there are some noteworthy phenomena and factors regarding the stability of sucralose at high temperatures.

Discoloration under high temperature

Sucralose may undergo discoloration at high temperatures (e.g., 40°C or 60°C). This discoloration may be related to the chemical nature of sucralose, specifically, it may be caused by decomposition or oxidation of sucralose. Nevertheless, the discoloration of sucralose at high temperatures does not completely prevent its use in the food industry for several reasons:

Taste effect: Sucralose has a very high sweetness intensity and its sweetness characteristics remain stable to a certain extent even if discoloration occurs during high temperature treatment.

Control of conditions of use: In practice, sucralose is usually used in the early stages of processing, and subsequently the discoloration is reduced or avoided by controlling the process conditions.

Manufacturer differences: There may be differences in the stability of sucralose produced by different manufacturers, depending on their respective production processes, choice of raw materials and formulations. Some manufacturers may adopt special technical means to improve the stability of their products, thus reducing the risk of discoloration.

Chemical stability at elevated temperatures

Although sucralose may discolor at high temperatures, its chemical structure does not usually change significantly under high temperature conditions. For example, it has been documented that the internal structure of sucralose does not change at elevated temperatures, suggesting that its basic chemical properties are relatively stable in high temperature environments.

Hydrolysis at high temperatures

Under high temperature conditions, sucralose may undergo slight hydrolysis in aqueous solution to produce 4-nitrogen-4-deoxygalactose and 1,6-dichloro-1,6-dideoxyfructose. This information suggests that the stability of sucralose may be affected by hydrolysis in high temperature environments.

Conclusion.

In summary, the chemical structure of sucralose usually remains stable at high temperatures, although it may undergo discoloration. The discoloration phenomenon is mainly related to decomposition or oxidation, while its sweetness properties can be maintained to some extent. In addition, the effect of high temperature on the stability of sucralose can be effectively mitigated or avoided by proper process control and selection of high quality products. In practice, the high temperature stability of sucralose is sufficient to support its use in a wide range of food processes.

Origin of the name protein

The name proteins comes from its properties in living organisms, specifically its egg-white-like nature. Specifically, scientists have observed that there is a class of substances in living organisms that, when heated, solidify like egg whites. Based on this observation, chemists named these substances “proteins”, a word derived from the Greek word “πρωτεινα” (prōteios) meaning “first”, because proteins are essential for life. The word “protein” was chosen because proteins are indispensable for life's activities. The name “protein” was chosen to emphasize the importance of these biomolecules in maintaining life and performing vital functions. Proteins are involved in structural support, enzymatic reactions, cell signaling, immune responses, transport and many other biological processes. They are made up of amino acids linked together by peptide bonds to form long chains that fold into specific three-dimensional structures to fulfill their functions.

Basic Properties of Proteins

Proteins are the main bearers of life activities, the basic organic matter that constitutes cells and the material basis of life. Without proteins, there is no life. The basic unit of protein is amino acid, which are combined in different proportions to form various proteins, which are constantly metabolized and renewed in the body. Proteins account for 16% to 20% of the body's weight, and for a 60-kilogram adult, his or her body contains about 9.6 to 12 kilograms of proteins.

Chemical Properties of Proteins

Proteins are composed of carbon, hydrogen, oxygen and nitrogen, and may also contain elements such as phosphorus, sulfur, iron, zinc, copper and manganese. Proteins are amphoteric, can undergo hydrolysis reactions, and have colloidal properties when dissolved in water. In high concentrations of neutral salts, organic solvents or acids, proteins are prone to precipitation. In addition, proteins are susceptible to denaturation, which can be caused by physical factors such as heating, pressurization, shock, ultraviolet irradiation, or chemical factors such as strong acids, strong bases and heavy metal ethanol.

Functions of proteins

Proteins are the main components that make up the cell, accounting for about 50% or more of the cell's dry weight. They are not only the material for presenting the genetic information of DNA, but also determine the shape and structure of the cell and carry out the functions of the cell. Proteins are macromolecular compounds, with molecular weights mostly above 10,000, consisting of tens to hundreds of amino acids or more. The order of amino acids in proteins is the basis of their structure, but proteins exist in their unique three-dimensional conformation and perform a variety of complex biological functions.

Conclusion

In summary, proteins are called “proteins” because they exhibit properties in living organisms that are similar to egg whites that solidify when heated. This name reflects the importance of proteins in life activities and their unique chemical properties.

Soy sauce is a staple in many kitchens, enhancing the flavor of dishes across various cuisines. However, like all food products, soy sauce doesn’t last forever. It’s essential to know how to tell if your soy sauce has gone bad, ensuring that every dish you make is full of fresh and authentic flavors. In this guide, we’ll discuss the signs of spoiled soy sauce and offer some tips on keeping your soy sauce in its prime for as long as possible.

 

1. Check the Expiration Date

The first step in determining if soy sauce is still good is to check its expiration date. While soy sauce has a relatively long shelf life due to its fermentation process, it doesn’t last indefinitely. A bottle of Light Soy Sauce or Concentrated Soy Sauce may last months or even years, but it will eventually lose its flavor and quality once past its expiration date. Always store your soy sauce properly—away from heat and direct sunlight—and it can remain good for up to two to three years unopened.

 

2. Smell and Appearance

If your soy sauce has been open for a while, check for any noticeable changes in smell or appearance. Fresh soy sauce should have a deep, rich aroma. If you notice a sour or off-putting smell, this is a strong sign that the soy sauce has spoiled. Additionally, soy sauce should maintain a consistent dark brown color. If you see any discoloration, cloudiness, or even solidified particles (especially with Solidified Soy Sauce), it might be time to discard it.

 

3. Taste Test

Taste is a reliable indicator of whether soy sauce is still good. If you find that the flavor is flat, overly salty, or has a bitter aftertaste, it could be a sign that your soy sauce has deteriorated over time. This is particularly important if you're using it to elevate the flavor of dishes like sushi, stir-fries, or marinades. A high-quality soy sauce, like Pearl River Bridge’s range of soy sauces, should have a balanced and savory taste, with no unpleasant aftertaste or bitterness.

 

4. Storage Matters

Proper storage can significantly extend the shelf life of soy sauce. After opening, make sure to keep the bottle tightly sealed and store it in a cool, dark place, ideally in the refrigerator. If you’re using Solidified Soy Sauce or a more concentrated version, like Concentrated Soy Sauce, be mindful that it’s even more prone to losing flavor if exposed to heat and light. With proper care, your soy sauce can stay fresh for much longer.

 

5. Pearl River Bridge Soy Sauce: A Quality Choice

When choosing the right soy sauce for your cooking, Pearl River Bridge offers a premium selection known for its consistency and authentic flavor. Whether you prefer the delicate taste of Light Soy Sauce or the rich depth of Concentrated Soy Sauce, Pearl River Bridge’s products deliver high-quality ingredients that enhance every dish. Their soy sauces are brewed using traditional methods and undergo rigorous quality control to ensure freshness, making them the ideal choice for both professional chefs and home cooks.

By keeping these simple tips in mind, you can enjoy your soy sauce for longer without compromising on taste. Make sure to check for signs of spoilage, store it properly, and choose a high-quality brand like Pearl River Bridge for an unforgettable flavor experience every time.