The preservation of natural cinnamon flavoring agent mainly products as main raw materials, rational use of its strong antioxidant capacity, antimicrobial activity and unique flavor, and add other preservative ingredients, full use of natural substances compound formed.

The fresh flavor of the main component of natural products extracted from cinnamon spicy materials, in addition to play anti-oxidation, anti-bacterial corrosion of the role, can increase the flavor, to make instant noodles, fragrant with cinnamon unique pungent.

Use the fresh flavoring agent can not only play the role of Preservation, but also can increase the fragrant pungent sauce packet, adding later, produced a good taste of butter packets, security, high performance, easy to use, to avoid adding controversial chemical Preservation agent, a long shelf life. Can play a flavor enhancer, increase fresh, fresh effect.

Instructions for use:
1, will be a good preservative preparation after sterilization in the sauce can join in and stir well.
2, it is recommended to add the amount of 0.5-1% (by mass of sauce).
3, the best dosage should be based sauce packet type, technology level, the production season and preserve the environment to determine.
4, stored in a cool, dry conditions, to avoid the sun, rain, stress.
Five, of the specific amount must be through the precise measurement, to ensure its efficiency.
6, packaging and contents are knot groups, agglomeration phenomena, should pinch scattered groups and blocks for later use.
7, in the above conditions and to keep under the conditions of the original sealed packaging, product shelf-life of 24 months.
8, Packing: 25kg / barrel, lined with double-layer polyethylene film bag.