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Used as sweetener and stabilizer for moisture & texture in baked goods, confectionary, dairy products, processed meats,
seafood. It is also utilized by breweries to lighten beer color, add body, rice flavor and fermentable sugars.
It is made of non-GMO organic rice, and has ISO, Halal & Kosher certification

Ethyl Cellulose, Payment Terms : T/T, Bank or Wire Transfer Upfront Upon Proforma Invoice
Pricing, Total or Minimum order Quantity , Quality and Delivery time get back to us so we can provide all those for you if interested.
Regular others also have added advantages, Bulk orders as well.

Sodium Saccharin Sweetener for sale, Payment Terms : T/T, Bank or Wire Transfer, PayPal, Western- Union, Ria-Transfer Total or Minimum order Quantity ?, For Delivery time get back to us so we can provide all those for you if interested. Regular others also have added advantages, Bulk orders as well

Organic Non Toxix Food Preservative Product .
Polyphenol Formula:
The general structure of polyphenols consists of multiple phenol rings with hydroxyl groups (-OH) attached. The simplest form of polyphenol is a single phenol ring with one or more hydroxyl groups attached. Polyphenols can be classified into several subclasses, including flavonoids (such as flavonols, flavanols, flavanones, etc.), phenolic acids (such as gallic acid, caffeic acid, etc.), and others.

Food Preservation Benefits of Polyphenols:
Polyphenols Antioxidant Antioxidant activity, extending the shelf life of food products.
Polyphenols Antimicrobial Activity: antimicrobial properties, inhibiting the growth of spoilage microorganisms and foodborne pathogens, thereby contributing to food preservation.
Polyphenols Anti-inflammatory Effects: preserving food quality by reducing inflammation-induced deterioration.

Antioxidant Properties: Polyphenols exhibit strong antioxidant activity, which helps prevent oxidation of food components, thus extending the shelf life of food products.
Antimicrobial Activity: Some polyphenols possess antimicrobial properties, inhibiting the growth of spoilage microorganisms and foodborne pathogens, thereby contributing to food preservation.
Anti-inflammatory Effects: Certain polyphenols have anti-inflammatory properties, which can help in preserving food quality by reducing inflammation-induced deterioration.
Applications in Grape Processing for Wine Making:
Contribution to Wine Flavor and Color: Polyphenols present in grape skins, seeds, and stems contribute to the color, flavor, and mouthfeel of wine. For example, anthocyanins are responsible for red wine color, while tannins contribute to astringency and structure.
Antioxidant Protection: Polyphenols act as natural antioxidants in wine, protecting it from oxidative damage during fermentation, aging, and storage.
Preservation of Wine Quality: The presence of polyphenols in wine helps preserve its quality by inhibiting oxidation and microbial spoilage, thus extending its shelf life.
Improvement of Wine Stability: Polyphenols can enhance the stability of wine by preventing protein haze formation and reducing oxidation-related off-flavors.
In summary, Baba Polyphenols offer various benefits in food preservation, including antioxidant and antimicrobial properties, and they play a crucial role in grape processing for wine making by contributing to flavor, color, antioxidant protection, and overall quality enhancement of the final product.