PROCLIN 300
Proclin 300
CAS:
Molecular Formula:
PROCLIN 300 - Names and Identifiers
| Name | Proclin 300 |
| Synonyms | PC-300 PROCLIN 300 Proclin 300 |
| EINECS | 932-593-5 |
PROCLIN 300 - Physico-chemical Properties
| Flash Point | 66 °C |
| Appearance | Liquid |
| Storage Condition | Room Temprature |
| Use | Preservatives suitable for the market of in vitro medical diagnostic products. |
PROCLIN 300 - Risk and Safety
| Risk Codes | R20/21/22 - Harmful by inhalation, in contact with skin and if swallowed. R34 - Causes burns R43 - May cause sensitization by skin contact R51/53 - Toxic to aquatic organisms, may cause long-term adverse effects in the aquatic environment. R50/53 - Very toxic to aquatic organisms, may cause long-term adverse effects in the aquatic environment. |
| Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36/37/39 - Wear suitable protective clothing, gloves and eye/face protection. S45 - In case of accident or if you feel unwell, seek medical advice immediately (show the label whenever possible.) S61 - Avoid release to the environment. Refer to special instructions / safety data sheets. |
PROCLIN 300 - Uses and synthesis methods
definition
Biological preservatives refer to a class of high-efficiency preservatives obtained from organisms through biological culture, extraction and separation techniques, which have the effect of inhibiting and killing microorganisms. Food is rich in nutrients and is easily contaminated by microorganisms and spoilage. In order to ensure the safety of food, people use many methods to preserve food, such as salting, canning, and refrigeration. However, under certain conditions, the use of preservatives as an auxiliary means of preservation has a significant effect on preventing food spoilage. Therefore, preservatives are one of the important food additives and are widely used in the food industry.
Source
Plant sources
Edible fragrant plants are originally used for flavoring and flavoring in food. Recent studies have shown that these substances also have antibacterial and antiseptic effects, which can inhibit the growth of infectious microorganisms and prolong the price period of food. These spices include garlic, ginger, pepper, cloves, cinnamon, nutmeg, star anise, fennel, etc. For example, garlic extract has a strong inhibitory and killing effect on dozens of bacteria and fungi in food spoilage, and allicin is the most important functional component. Terpenoids in ginger extract also have strong bactericidal effect.
Animal sources
At present, many biological preservatives from animals are reported to be insect antibacterial peptides, chitosan and protamine.
Microbial sources
Biological preservatives of microbial origin are antibacterial substances produced by microbial metabolism, mainly organic acids, peptides or precursor peptides. Its mechanism of action is mainly to form micropores on the cell membrane, which leads to the increase of cell membrane permeability and the destruction of energy generation system, thereby inhibiting the growth of microorganisms. Currently, the approved and widely used microbial preservatives in the world are Streptococcus lactis peptide, kojic acid and natamycin, which are important products of fermentation engineering.
Last Update：2024-04-10 22:41:03
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Spot supply
Product Name: Proclin Visit Supplier Webpage Request for quotationTel: 18301782025
Email: 3008007409@qq.com
Mobile: 18021002903
QQ: 3008007409
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