SOLEY BIOTECHNOLOGY INSTITUTE
Leader of Biotechnology Since 2000

 

Nano-Technological Natural Protection
For Fresh Cheese

Cheese X-1
2
INGREDIENTS

 

Commiphora myrrha gum  Nano-particles type - FDA Regulation: FL/ADJ, REG, GMP, 172.510

Rosmarinus officinalis extract – Super critical CO2 extraction - FDA Regulation: SP/ESO, GRAS - 182.10, 182.20

Salvia officinalis extract - Super critical CO2 extraction - FDA Regulation: ESO/SP, GRAS - 182.10, 182.20

Astaxanthin - Super critical CO2 extraction - FDA Regulation: EAF - 472-61-7

Eucheuma cottonii extract - Super critical CO2 extraction - FDA Regulation:  MISC, EMUL, STAB, REG, GMP, FS, See carrageenan - 172.620

Psidium guajava extract - Super critical CO2 extraction - FDA Regulation:  FDA Regülasyonu: Guava - ESO, GRAS, GMP - 182.20

Ribes nigrum extract - Super critical CO2 extraction - FDA Regulation: FDA Regülasyonu: Currant black, buds & leaves - FL/ADJ, REG, GMP, In conjunction w/flavors - 172.510

Zinc oxide – Stabilized and fixed Nanowires + Nano-particles - FDA Regulation: NUTR/DS, GRAS, GMP - 182.5991, 182.8991

Calcium propionate – Stabilized and fixed Nanowires + Nano-particles - FDA Regulation: PRES, GRAS/FS, Part 136 Bakery Pdts; Part 133, Cheeses; Part 150, Art Sw Fruit Jelly & Preserves -184.1221, 184.1784

Sodium alginate – Food Grade - FDA Regulation: GRAS, REG - 184.1724, Boiler Water Additive - 173.310

Glycerin – Pharma Grade - FDA Regulation: MISC, GRAS/FS, GMP, Part 169, Food Flavorings, 182.1320

Propionic acid – Polymerized Type - FDA Regulation: PRES, GRAS/FS, GMP - 184.1081; Part 133 (133.149, 133.195), Propionic acid produced by bacteria, Swiss & Gruyere Cheese

 

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