Starch preservatives have long-term, fast and stable bactericidal and antiseptic effects, and directly act on the bacteria. It can effectively inhibit the growth of bacteria and other microorganisms in starch. Stabilize product quality and greatly extend the shelf life of starch products. Starch preservatives concentrate all the energy on the specific points of the microbial cell membrane, thereby changing the permeability of the membrane, resulting in the leakage of contents, deformation and rupture of the bacteria and death.
Inhibit the growth and reproduction of microorganisms and achieve the purpose of preservative preservation. Starch preservatives have long antibacterial time, anti-organic interference, good compatibility, and soluble in waterIt has no characteristics of pollution to the environment. Starch preservatives can effectively kill all kinds of bacteria, fungi, molds, etc., overcome the occurrence of starch viscosity, decay, mildew and odor, etc., and are suitable for the sterilization and preservative of various starches, starch pastes, starch sugars, starch slurry, latex, etc.
Starch preservatives are also simple to use and compatible with most raw materials;It is miscible with water and can be added in any process, making it easy to operate. The recommended concentration is generally 01～0.3%, depending on whether the product is susceptible to microbial attack and the environment in which the product is stored.
Starch preservative is an efficient, safe, environmentally friendly and economical bactericidal preservative, which can provide a reliable guarantee for the production and use of starch products.