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Industry Background

The food industry's reliance on additives persists, but consumer preference for "clean labels" is driving the industry towards a shift towards naturally sourced, functionally complex, and reduced-dosage additives. How to meet the process requirements for preservation, anti-oxidation, and thickening while reducing the types and amounts of additives is a crucial challenge for food production companies.

The implementation of GB 7718-2025, the National Food Safety Standard for General Rules for Labelling of Prepackaged Foods, has imposed stricter requirements on the labeling of food additives. The synergistic effect between food additives provides a technical path to reduce the total dosage—taking meat products as an example, the maximum dosage of potassium sorbate alone is 1.5 g/kg; when combined with nisin, the dosage can be reduced to 0.67 g/kg and 0.3 g/kg, respectively. This "less is more" principle of compounding satisfies preservation needs while reducing the total amount added, aligning better with the trend of clean labels.

Core Technology Principles

**Synergistic Antiseptic Effect:** Different preservatives target different sites and have different antibacterial spectra. Potassium sorbate primarily inhibits molds and yeasts by interfering with the enzyme systems and cell membrane functions of microorganisms. Combining it with nisin (which primarily inhibits Gram-positive bacteria) achieves a broad-spectrum antibacterial "full coverage" effect, reducing the dosage of any single preservative while improving overall preservative efficiency.

**Synergistic Thickening Effect:** Different food gums have complementary molecular structures and rheological properties. Xanthan gum possesses excellent pseudoplasticity and suspension stability, and is resistant to acids and salts; CMC (sodium carboxymethyl cellulose) has good water retention and film-forming properties. Combining the two produces a synergistic thickening effect, achieving more ideal rheological properties while reducing the total amount of gum used.

**Functional Complementarity:** Citric acid not only provides acidity and pH adjustment but also enhances the preservative activity of potassium sorbate by lowering the system's pH (potassium sorbate has the best antibacterial effect at pH < 6.0), achieving "multiple effects with one agent."

Core Product Portfolio

Application Requirements | Recommended Product | INS Number | Core Function | Recommended Dosage Reference

Preservatives | Potassium Sorbate | INS 202 | Highly effective inhibitor of mold and yeast, wide pH range | 0.5-1.5 g/kg

Natural Preservative Enhancer | Nisin | INS 234 | Inhibits Gram-positive bacteria, synergistic with potassium sorbate | 0.1-0.5 g/kg

Antioxidant | Vitamin C (Ascorbic Acid) | INS 300 | Natural antioxidant, prevents food oxidation and discoloration | 0.1-1.0 g/kg

Acidity Adjuster | Citric Acid (Monohydrate) | INS 330 | Adjusts pH, synergistic with preservative systems | 0.5-3.0 g/kg

Thickening and Stabilizing | Xanthan Gum | INS 415 | Highly effective thickener, acid and salt resistant, excellent stability | 0.1%-0.5%

Thickening and Water Retention | Sodium Carboxymethyl Cellulose (CMC) | INS 466 Thickening, water retention, film formation, and improved texture 0.1%-0.5%

Moisturizing and anti-aging Food-grade glycerin INS 422 Prevents moisture loss and extends shelf life 1%-5%

Calcium fortification Calcium carbonate (food grade) INS 170(i) Supplements calcium and improves texture Complies with GB 14880

Application formulation schemes

Meat product preservation

Objectives: Extend shelf life, prevent fat oxidation, maintain color

Recommended formulation: Potassium sorbate 0.5-0.8g/kg + Nisin 0.2-0.3g/kg + Vitamin C 0.3-0.5g/kg

Synergistic Mechanism: Potassium sorbate inhibits mold and yeast, nisin inhibits bacteria, and vitamin C provides antioxidant protection and color retention.

Effects: Shelf life extended by 30%-50%, total additive usage reduced by 30%-40%

Anti-aging in Baked Goods

Target: Delay starch retrogradation, maintain soft texture, and extend shelf life.

Recommended Solution: Xanthan gum 0.1%-0.2% + CMC 0.1%-0.2% + Glycerin 1%-3%

Synergistic Mechanism: Xanthan gum and CMC thicken and retain water, while glycerin locks in moisture to prevent loss.

Effects: Bread softness maintained for 2-3 days, crumb rate reduced by over 50%

Beverage Stabilization and Preservation

Target: Suspension stability, prevention of sedimentation, and preservation.

Recommended Solution: Xanthan gum 0.05%-0.1% + CMC 0.05%-0.1% + Potassium sorbate 0.3-0.5g/kg + Citric Acid (adjust pH to 3.5-4.0)

Synergistic Mechanism: Xanthan gum and CMC provide suspension stability, while citric acid lowers pH and enhances the preservative activity of potassium sorbate.

Effects: Sedimentation rate <2%, shelf life 6-12 months. Yogurt/Dairy Product Stabilization

Target: Prevent whey separation, improve smoothness, extend shelf life.

Recommended Solution: Xanthan gum 0.05%-0.1% + CMC 0.1%-0.2%

Synergistic Mechanism: Xanthan gum provides pseudoplasticity and suspension, CMC provides water retention and film-forming properties.

Effects: Whey separation rate reduced by over 80%, significantly improved smoothness. Jam/Jelly Gel

Target: Good gel strength, transparent appearance, stable storage.

Recommended Solution: Xanthan gum 0.2%-0.5% + Citric Acid (adjust pH to 3.0-3.5) + Potassium sorbate 0.5-1.0 g/kg

Synergistic Mechanism: Xanthan gum provides the gel framework, citric acid adjusts pH and enhances preservative effect

Effect: Moderate gel strength, shelf life of over 12 months

Advantages of the Solution

Functional Synergistic Design: Achieves a synergistic effect of "1+1>2" through the combination of preservatives and thickeners, reducing the total amount of additives while ensuring effectiveness.

One-Stop Supply: Covers major categories of food additives, from preservatives and antioxidants to thickeners and acidity regulators.

Complete Certifications: All products comply with GB 2760-2024, FCC, JECFA, and other standards, and international certifications such as Halal, Kosher, and FDA are available.

Small Batch Sample Support: Supports 1kg and 5kg sample orders to help customers complete formula verification before bulk purchasing.

Regulatory Compliance Support: Assists customers in understanding GB standards. Latest labeling regulations such as 7718-2025 apply to the following scenarios:

Preservation and preservation of processed meat products (ham, sausage, braised meat products); Anti-aging and moisturizing of baked goods (bread, cakes, pastries); Stabilization and preservation of beverages (juices, tea drinks, plant-based protein drinks); Stabilization and thickening of dairy products (yogurt, cheese, dairy-based beverages); Gelation and preservation of jams, jellies, and sauces.