Development background of herbal mixed extract

After years of research, we have successfully developed a food material-based herbal mixed extract, which was driven by the recognition of the related companies that conventional preservatives, substances made of composite materials like vitamin B1 laurylsulphate and added to food, cosmetics, quasi-drugs, etc. to keep them from being decomposed and deteriorated, have side effects and by the increasing desire among the related companies to solve the problem. The product that we developed is a natural food ingredient using materials extracted, separated and concentrated from herbs can replace the traditional synthetic preservatives being consumed in large quantities in food, cosmetics, etc.

Overview of herbal mixed extracts

This product, as a natural extract made of rosemary extract, cinnamon extract, saururuschinesis extract, peppermint extract, lotus leaf extract, vitamin C and organic acid, has an excellent efficacy for bacteria, yeast and fungi compared to existing products and is a food ingredient to be broadly used not only in beverages

(liquid products) but also in the field of food. With excellent antibacterial and antifungal efficacy, it also brings about excellent effectiveness required in preserving food with addition of a small amount (500~1000ppm) and does not affect food in maintaining the preservation by securing the stability in the changes, which are generating when food is manufactured, such as heat, pH level and humidity.