Products

Bolise Gardenia Yellow Color is a pure natural and water soluble food color ,is extracted from the gardenia fruit of madder family (Gardenia jasmimoides ELLIS) by the process of crushing, extracting, filtrating, purifying, concentrating, sterilizing, spraying & drying. The main coloring ingredient is crocin and crocetin.

Bolise Safflower Yellow Color is a natural food pigment extracted from the petal of Carthamus Tinctoria L. by the process of extracting, filtrating, purifying, concentrating, sterilizing, spraying & drying. The main coloring ingredient is carthamine.

Bolise Gardenia Blue Color is a natural food pigment, is got from the gardenia (Gardenia jasminoides ELLIS) fruit of madder family by biological fermentation.

Bolise Brilliant Blue is sulfophenylmethylium disodium salt which is bluish violet in color and odorless. It has good stability to light and poor oxidation.

Bolise ε-Polylysine, ε-PL,epsilon-Polylysine is a natural substance from streptomyces albulus metabolism. It is widely used as food preservative. It can inhibit the growth of Gram-positive and Gram-negative bacteria, yeasts, molds, bacteria, ect.physical properties ε-Polylysine is hygroscopic, light yellow power. It is soluble in water, slightly soluble in ethanol, insoluble in organic solvent such as ethyl acetate, ether, ect. The molecular of ε-Polylysine is a straight chain polymer of lysine. It can decompose for lysine within the human body, and can be completely digested absorption by the human body not ε-Polylysine can inhibit the growth of Gram(+) and Gram(-) bacteria , yeast, mold, virus, ect., especially inhibit the Gram(-) bacteria which can’t easily inhibit by other preservatives such as E.coli, Salmonella, and also can inhibit the thermophilics, such as B,stearothermophilus. Its activity is not affected by PH, and stable when heated (120℃ for 20min). Therefore, it can be sterilized along with the raw material. It is a food preservative which is highly efficient, safe, and has no side-effects. Quality standard; FAO/WHO,1992.