Pickled Vegetables-Henan Weichuang Bio-tech Co., LTD.

Pickled Vegetables

The market trend of pickled vegetables is driven by both health and diversification. As a food with a long history, pickled vegetables are loved by consumers for their unique flavor and convenience.

Potassium Cinnamate: A Scientifically Proven, Safe Antimicrobial Choice for the Food Industry

Weichuang is a national high-tech enterprise specializing in the production of high-activity Acetobacter fermentation products and strain breeding. Its innovative product, Potassium Cinnamate, is emerging as a natural preservative with reliable antimicrobial activity, offering the food industry a new option for clean-label and sustainable development. 1、Effective Antimicrobial Mechanism Potassium Cinnamate alters the permeability of microbial cell membranes, causing leakage of intracellular substances, while also disrupting metabolic processes and enzyme activity. Effective concentration against molds: 0.05% – 0.1% Effective concentration against bacteria: 0.01% – 0.1% Target microorganisms: Pseudomonas, Enterobacteriaceae, Lactobacillus, Escherichia coli, Gram-positive and Gram-negative bacilli pH range: Broad efficacy across pH 2 – 7 2、Scientifically Validated Safety A recent study published in LWT – Food Science and Technology (Vol. 215, 2025) has provided systematic evidence of the safety of Potassium Cinnamate. The research was jointly conducted by the Key Laboratory of Fermentation Engineering, Hubei University of Technology, and the State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology. Key findings include: Minimal hemolysis: At concentrations up to 8 mg/mL, the hemolysis rate for rabbit...

Fermented Vinegar Powder: The Natural “Green Guardian” for Food Preservation

—— Meet clean label requirements, extend shelf life, ensure food safety and flavor When you pick up a loaf of bread labeled with a “clean label,” you may wonder: without chemical preservatives, how does it stay fresh? The answer may lie in an unassuming ingredient — fermented vinegar powder. Derived from non-GMO corn and rice, this natural powder is gaining popularity in the food industry thanks to its preservative power without chemical additives. 1. From Grains to Antimicrobial Agent: The Power of Microorganisms The story of fermented vinegar powder begins with a natural “experiment” led by microorganisms. Using non-GMO corn and rice as raw materials, specific acetic acid bacteria and lactic acid bacteria break down the sugars in the grains, producing acetic acid, lactic acid, succinic acid, and other organic acids. These organic acids play a dual role in food preservation: Adjusting the environment: By lowering pH, they make it difficult for acid-sensitive microbes such as Staphylococcus aureus and E. coli to survive. Penetrating cells: Undissociated organic acid molecules can enter microbial cells, disrupt internal pH balance, and halt metabolism. Even more remarkable, different organic acids work “in synergy”: acetic acid is highly effective against Gram-positive bacteria, while lactic acid is stronger...

The “Magic” Vinegar Powder in the Snack Industry

—— Snack Seasoning + Instant Foods + Ready-to-Eat Spice Packs + Pickled & Prepared Dishes + Seasoning Industry Vinegar powder is both a flavor enhancer (“acid taste regulator”) and a natural preservative. With the rise of “clean label” and “dry seasoning” markets, high-acidity vinegar powder is rapidly expanding its applications. 1. Definition & Technical Features of High-Acidity Vinegar Powder ✅ What is high-acidity vinegar powder? It is made from high-acidity liquid vinegar through spray-drying processes, turning it into powder form. It can be blended with sugar, spices, salt, or fruit flavors. 2. Common Types of Vinegar Powder Type Key Features & Uses White/Rice Vinegar Powder Neutral acidity, versatile applications Mature Vinegar Powder Rich, intense flavor; suitable for Chinese-style seasonings or soup bases Apple/Hawthorn Vinegar Powder Fruity aroma, ideal for salad powders or fruit-flavored snacks Fermented Vinegar Powder Natural label-friendly; suitable for “no additive” or organic formulas 3. Core Functions of High-Acidity Vinegar Powder Function Description Stronger Acidity Provides a sharper, purer sour taste for bold-flavor or spicy-sour products Natural Preservation Lowers pH significantly, inhibits bacteria/yeast, extends shelf life Clean Label Naturally sourced (fermented origin), meets “no artificial preservatives or acidulants” trend Flexible Formulation Easy to...

Clean Label: Simple Ingredients, Natural Preservation

Today, more and more consumers care about what’s in their food. “Clean label” is no longer just an industry term—it’s a major factor when people choose what to buy. It means using simple, recognizable ingredients, avoiding artificial additives like preservatives or colors, and choosing natural or traditionally made ingredients. At its core, clean label is about going back to the basics: food that’s safe, transparent, and easy to understand. A Growing Trend in the Food Industry Clean label is now a major trend around the world. In China, the market reached over 300 billion RMB in 2024. About 72% of consumers check ingredient lists before buying. Terms like “no preservatives,” “non-GMO,” and “naturally fermented” are becoming key selling points. This change is pushing food companies to improve everything—from raw materials to production methods. Natural preservatives and functional ingredients are now in high demand. Weichuang Bio’s Vinegar Powder: A Clean Label Solution Weichuang Bio’s vinegar powder is made from only non-GMO corn, rice, and helpful microbes. Through natural fermentation, it produces organic acids that help fight bacteria. After that, it is spray-dried into powder form—with no chemical preservatives added. Its ingredient label is simple: “fermented vinegar powder.”...

Freshness & Shelf Life

When shoppers purchase food products, they anticipate the experience of freshness they want: fresh flavors, colors, textures and aromas. Weichuang food solutions are designed to help manufacturers deliver the freshness consumers expect from the day their products appear on retail shelves to the day they are presented on a plate. We focus on the details of what defines freshness in specific applications, whether that’s softness and crumb structure in baked goods; aroma, flavor and color in beverages; appealing texture and a lack of stickiness in confections; firmness, color and aroma in fruits and vegetables; pinkness and aroma in meat and poultry; or flavor and mouthfeel in sauces, dressings and condiments. Partnering with Weichuang helps maximize your ability to deliver all the attributes of freshness your customers look for when choosing your product, as well as the odds that those same customers will come back for more again and again. It also contributes to improvements in waste reduction and efficiencies throughout your entire value chain. Bakery: Potassium cinnamate, cultured sugar powder APL, cultured sugar SG Beverage: Apple vinegar, hawthorn vinegar Candy: Apple vinegar powder Vegetable: Brewed white vinegar Meat: Cultured sugar F46 Sauce: Cultured sugar powder APL, soy sauce powder

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