Product Name:Antioxidant of Bamboo leaves（AOB）
Alias Name:AOB
Source:Bamboo antioxidant extracted from a specific Phyllostachys in bamboo leaves using modern bio-engineering techniques.
Effect:
AOB can stop a chain reaction of auto-oxidation of fat, but also chelate transition state metal ions, at the same time as the primary and secondary anti-oxidants play a role. For the thermal processing of foods rich in starch of endogenous chemical carcinogens - acrylamide （commonly known as the Group C viruses） has a strong inhibitory effect, is a highly efficient inhibitor of C drugs. AOB can effectively remove nitrite in foods and can inhibit the synthesis of N-nitrosamines. In addition, it has a certain antibacterial, antimicrobial, Jiao taste effect is a safe, efficient, natural, nutrition, multi-functional food additives.
Uses:
（1）Fruit juices and vegetable juices in antioxidant protection at the same time as the fixing agent and nutrition fortifier use, can effectively protect the VC and b-carotene, lycopene and so on, to resist oxidation products fade.
（2）The tea extract used in conjunction with AOB, can form a unique flavor and function of plant drinks and herbal tea series.
（3）Ham, luncheon meat, sausage processing use, can play a retaining color, moisture, reduce consumption and nitrite residues, improving texture and elasticity of such multiple roles.
（4）AOB for the cold meat pre-treatment, may play antibacterial, antimicrobial, and color-protecting effect of significantly increased commodity.
（5）When a natural pigment （eg, Monascus Red Pigment, capsanthin, gardenia Flavin, etc.） use, it can effectively improve its stability, especially with Monascus Red Pigment compound used for meat and other post-processing effects better.
（6）The use of margarine, in the anti-oxidation at the same time, can give products of natural yellow, close to the quality of the natural butter.
（7）For the pre-frozen shrimp, astaxanthin is conducive to maintaining, to prevent browning Frozen whiten and the head of the prawn.
（8）In the hanging oil-based puffed food use, it can enhance the oxidation resistance of products to extend shelf life, and can significantly inhibit the formation of C drugs.
（9）Antioxidant of Bamboo leaves for pre-processing chips and french fries, or added to fried chicken parcels compound, can significantly reduce the frying process of the formation of C poisoning （inhibition rate of 60% or more）， Western-style fast-food products greatly improved food security.
（10）Antioxidant of Bamboo leaves for the high oil content of bakery cookies, you can also play anti-oxidation and C drugs inhibit the double effect.
（11）Antioxidant of Bamboo leaves applied to breakfast cereals and nutrition products such as instant rice grain products, fortified and C can play a dual effect inhibiting drugs.
