Bactericidal preservatives are mainly used to ensure that materials do not deteriorate during use by killing bacteria or making them lose their ability to grow and reproduce. Bactericidal preservatives can denature proteins in microorganisms,

How to choose a bactericidal preservative? The following points must be considered in the selection of coating antiseptic and mildewproof agents:

A preservative is a substance that prevents the growth of microorganisms in a product. The effect of preservatives on microorganisms can only be produced when they are in direct contact with microbial cells in sufficient concentrations. Preservative manufacturers What are the characteristics of preservatives in cosmetics? The following points:

Preservative manufacturers tell you what standard preservative use? The "Health Standards for the use of Food Additives" strictly stipulates the type

How to choose a bactericidal preservative? The following points must be considered in the selection of coating antiseptic and mildewproof agents:

It is required to have broad-spectrum antimicrobial properties, high efficacy, long-term activity, and stability in the PH range of 6-10.

Silicone rubber anti-mold agent is a new generation of anti-mold agent with nitrogen heterocyclic complex as the active ingredient, and the main raw material is environmentally friendly material.

What are the several ways of the toxic effect of anti-mildew agent on mold? The moulds of corrosion coatings and coating films belong to fungi, including Aspergillus sari, Aspergillus aflatus, Aspergillus Niger, Aspergillus albicans

At present, preservatives penetrate into all aspects of our lives, for girls, it is essential to apply cosmetics every day, in fact, there are preservatives, many people will ask preservatives will be allergic to the skin? Preservative manufacturers tell you that improper use of preservatives can cause allergies?

Preservatives manufacturers of preservatives are a class of food additives that can inhibit microbial activity and prevent food spoilage. In order to make the food have a certain storage period