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Company Name: |
ChiHonBio Co., Ltd. |
| Contact Person: |
Betty Chen |
| City: |
Zhengzhou |
| Country: |
China
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| Local Time: |
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| E-mail: |
Premium
Membership Required (Join Free Today) |
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| Introduction: |
ChiHonBio Co., Ltd is a global leader manufacturer of NATAMYCIN and NISIN. In ChiHonBio, strict product quality parameters are underscored by the HACCP and GMP system, both on raw materials. Quality assurance at ChiHonBio rests with our work team with abundant management experiences and great capabilities of R&D. ChiHonBio consistently exceeds the quality requirements of all relevant statutory and industry authorities for human food safety by latest advanced technology and professional service. |
| Business Type: |
Exporter, Manufacturer |
| Areas of
Interest: |
1. Health & Beauty/Pharmaceuticals
2. Food & Beverages/Food Additives
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Offers
From This Member (6) |
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[Sell] Lutein |
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| Lutein is widely found in nature, mainly in vegetables, fruits, corn and egg yolks. Just like other carotenoid, lutein acts as an antioxidant, protecing cells against the damaging effects of free radicals and/or as a filter in light sensitive tissues such as eye macula, lens and retina. Nowadays, Lutein is becoming an increasingly popular active ingredient applicated in the nutritional supplements industry, additive industry and cosmetic industry. |
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| » Food & Beverages/Food Additives |
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[Sell] Gardenia Yellow |
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Gardenia Yellow, a pure natural and water soluble food colorant which is extracted from the gardenia fruit of madder family (Gardenia jasminoides ELLIS) by the process of crushing, extracting, filtrating, purifying, concentrating, sterilizing, spraying & drying. The main coloring ingredient is crocin and crocetin.
Gardenia Yellow a yellow powder, can be dissolved in water and alcohol solution easily. It has a good resistance to light and temperature in neutral and weak alkaline mediums.
Gardenia Yellow can be used as colorant in the production of beverage, wine, cake, ice-cream, ice-lolly, preserved fruit, expansion food, jelly, cake and candy. The usage reference for 60 CV is 0.01-0.03%, the usage quantity can be decreased if the CV is more than 60.
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| » Food & Beverages/Food Additives |
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[Sell] D-Ribose |
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| D-Ribose is the material used in the synthesis of Vitamin B2(Riboflavin),Tera-O-Acetyl-Ribose and nucleoside etc, also used as health product in sports beverage or used as food additive. |
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[Sell] Natamycin Min. 50% in Lactose/Glucose/Salt |
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NataPro brand natamycin is effective in a variety of food products across a wide range of pH levels(3.5-9.5). NataProTM is currently approved by the FDA for use on the surface of cuts and slices of cheese where the standards for such cheese provides for the use of safe and suitable mold inhibiting ingredients. According FDA,72.155, 1994. spraying 200-300mg/kg water solution on the surface of the cheese slice. According GB2760-1997: spraying (or digging in) 200～300mg/kg mixed fluid suspension to the surface of cheese, meat food, meat soup, ham, flavor moon cakes, fresh juice, easily-molded food, and various food processing devices. Residual less than 10mg/kg.
Its medical use is now confined to topical treatment of corneal fungal infections and the prevention of such infections in users of contact lens.
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| » Food & Beverages/Food Additives |
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[Sell] natamycin/natamycine/natamycina |
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| Natamycin is a polyene macrolide antibiotic produced by submerged aerobic fermentation of Streptomycesnatalensis and related species. Fermentation is conducted for several days, and the antibiotic is isolated either by broth extraction or by extraction of the mycelium. Its medical use is now confined to topical treatment of corneal fungal infections and the prevention of such infections in users of contact lens. As food preservative, Natamycin also can be used to prevent food from mold, spoilage. |
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| » Food & Beverages/Food Additives |
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[Sell] NisinPro-Nisin/nisine/nisina |
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| Nisin is effective in a variety of food products across a wide range of pH levels(30-6.0), including processed cheese and cheese spreads, club cheese, blended cheese, direct acidified fresh cheese; cram products such as flavored, whipped, thickened, sour cream, etc.; dairy and fat based desserts, yoghurt and recombined and flavored milks; fruit and vegetable preparations including pulp, pasteurized fruit juices, plant protein based desserts, yoghurt and recombined an flavored milks; fruit and vegetable preparations including pulp, pasteurized fruit juices, plant protein based beverages and coconut milk; dips and snacks; pasteurized liquid egg products low pH sauces and topping including mayonnaise and salad dressings; pasteurized soups and sauces; canned vegetables; processed meats; hot plate four products such as crumpets; fermentation processes and fermentation products such as beer. |
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