Layn Plantae Preservation NX002 is a natural water soluble food preservation solution that offers a longer shelf life with a premium quality.
Layn Plantae preservation NX002 is a natural water soluble food preservation solution that offers a longer shelf life with a premium quality. NX002 is a FEMA and GRAS approved product applicable in beef steak, pork sausage, cooked ham, sliced salami, bread rusk, grissini breadsticks and cookies.
Usage level: 0.03-0.15%
Pre dissolve in water
Add at the earliest possible stage of processing
Substitute hydrogenated or saturated fat for a healthier solution Warmed over flavour (WOF) developed as results of accelerated lipid oxidation replace synthetic antioxidant
Bakery products
Meat products
Your document download will begin shortly.
ChemPoint will not under any circumstances release personal user information to individuals or companies. All information collection is solely used to support ChemPoint customers service communications. Read our Privacy Notice.
Thank you for your inquiry and interest in ChemPoint.
We will respond to you shortly.
ChemPoint will not under any circumstances release personal user information to individuals or companies. All information collection is solely used to support ChemPoint customers service communications. Read our Privacy Notice.
Thank you for your inquiry and interest in ChemPoint.
We will respond to you shortly.
ChemPoint will not under any circumstances release personal user information to individuals or companies. All information collection is solely used to support ChemPoint customers service communications. Read our Privacy Notice.
The document currently is provided in the following languages from the supplier at this time.
The document currently is provided in the following languages from the supplier at this time.
We’ve detected that you are located in a different region than the region selected on the website. Would you like to change your region?
Current Region: English - Europe, Middle East, Africa
View Support Articles
Talk to an Expert
Ask a Question
