Natural Antioxidants for dairy food,milk

Antioxidantsofbambooleavesisnaturalnutritional,andmut-functionalfoodadditiveswhichisofrichresources,safety,goodeffect,andlowcost.AOBisyelloworbrownpowdersorparticlesobtainedfrombambooleaves,whereinthemainantioxidativecomponentsincludeflavones,lactones,phenolicacids.AOBcaneitherinhibitlipidautoxidationchainreaction,orchelatetransitionalmetalions,andcanbeusedasprimaryandsecondantioxidant.AOBcaneliminatenitriteandinhibitandsynthesisofN-nitrosamine,andhasanti-bacteria,bacteriostatic,deodorizing,aromaenhancingetc.Functions.AOBcanbecommonlyusedinoil-containingfood,meatproduct.Fisheryproduct,expandedfoodetc.Foodsystems. Sterilizedmilkfood 1-Noadverseeffectsoncolloidsystemandsensoryqualityofmilk 2-Improvetheactivityofanti-freeradicals,andactivityofantioxidantion 3-preventlipidoxidationandprolongtheshelflifeofmilkyfood 4-natural(extractedfrombambooleaf)notsynthetized 5-thermostability(whichVCorVEdonotpossess),withstandupto140centidegree Specification: original bamboo(PhyllostachysglaucaMcClure)leafextracts appearance brownishyellowpowder tasting pleasantlightbambooflavor,littlebitter AOB-1d AOB AOB-2 flavonoid%≥ 20 30 40 lacton%≥ 10 15 15 phenolicacid≥ 20 30 36 ash≤ 6 As(mg/kg)≤ 3 Pb(mg/kg)≤ 10 Dryingshrinkage(%)≤ 8% 5