N-acetylneuraminic acidis an important component of gangliosides in the brain. The N-acetylneuraminic acid content of nerve cell membranes is 20 times that of other cells. As the transmission of brain information and nerve impulses must be achieved through synapses, and N-acetylneuraminic acid is a brain nutrient that acts on brain cell membranes and synapses, N-acetylneuraminic acid can promote the development of memory and intelligence... 


Nisin is a natural polypeptide food preservative produced by fermentation using Lactococcus lactis. Nisin possesses high inhibiting ability against Gram-positive bacteria, particularly the spore-forming bacteria. As a natural food preservative, it is highly efficient and safe with no side-effects to humans. Nisin is Generally Regarded as Safe (GRAS) in the U.S. and is approved as a natural food preservative by the U.S., FAO/WHO and E.U...


Natamycin, also known as Pimaricin, is a natural antifungal agent produced by fermentation. As the sole biological antifungal preservative for food approved across the world, it can inhibit the growth of various kinds of molds and yeasts with high efficiency while it is safe to humans. Natamycin applied over foods does not affect the nutritional value, appearance, flavor or texture of the foods. Till now, natamycin has been approved as food preservative in more than 40 countries and widely applied to cheese, meat products, cakes, fruit juice / sauce / salad, salted products and so on...


Cream of tartar is a dry, powdery, acidic byproduct of fermenting grapes into wine. Its sciency name is potassium bitartrate, aka potassium hydrogen tartrate or tartaric acid (hence the commercial name)...


Pullulan is an extracellular polysaccharide polymer produced by the fungus Aureobasidium pullulans through a natural process of fermentation. Structurally, it is composed of maltotriose units, and each of these units has three glucose units linked through α-1,4 glycosidic linkages. The consecutive maltotriose units in the structure are connected by α-1,6 glycosidic bonds with each other...