Thinh Phat

When you come to buy Thinh Phat products, you will work with the following process:

- Step 1: Make a request and receive information.

- Step 2: Consulting on plans and product quotes.

- Step 3: Proceed to purchase and issue invoices.

- Step 4: Product warranty during use.

1. Uses and harmful effects:

a) Uses:

- Slows down oxidation changes and microbial effects that occur during storage.

- Using different additives in combination with different methods can increase shelf life.

- Increase food preservation time.

- Improve sensory quality of food: structure, color, taste...

b) Harmful effects:

- If used incorrectly by method and dosage, it will affect consumers' health.

- Reduces product quality.

- Considered economic fraud.

Preservative group: are chemical compounds added to food to limit the growth or kill microorganisms, which preserve food by preventing or slowing down chemical changes. Added to maintain freshness, prolong shelf life and keep foods from spoiling or oxidizing.

This group includes 5 types:

- Acetic acid and salt: Sodium Acetate, Potassium Acetate, Calcium Acetate.
- Benzoic acid and salt: Sodium Benzoate, Potassium Benzoate, Calcium Benzoate.
- Sorbic acid and salt: Sodium Sorbate, Potassium Sorbate, Calcium Sorbate.
- Sodium Sulphite salts, Bisulfite Na, Metabisulfite Na, Bisulfite Potassium, Metabisulfite Ka.
- Sodium Nitrate, Potassium Nitrate, Sodium Nitrite, Potassium Nitrite salts.

1. NEW TECH 19:

A phosphate-free food additive compound that brings diverse benefits in seafood and food processing technology. No residue and solves the problem of P2O5 residue < 0.5% according to the standards of some importing countries.

Uses:

- Able to help the product retain water well (prevents dehydration).

- Improve color and maintain product naturalness.

- After processing, the product retains its natural muscle structure, not shiny or transparent.

2. NEW TECH 45:

It is a superior phosphate-containing food additive compound that brings diverse benefits in seafood and food processing technology.

Uses:

- Able to help products retain water well (prevents dehydration), improving processing efficiency.

- Helps firm the muscles and limits the softness of the muscles.

- Improves color and resists oxidation.

3. FOOD TECH B:

It is a special and superior food additive compound, bringing diverse benefits in seafood and food processing technology such as:

- Improve color, brighten, reduce viscosity of seafood

- Resists oxidation

- Increases the recovery rate of aquatic products and food during processing and preservation.