Plus P - Increases crispy texture

Vendor: Neo Foodtech Product code: Updating

Product name: Neo Plus P

Uses: According to Circular 24/2019/TT-BYT and 17/2023/TT-BYT of the Ministry of Health regulating the management and use of food additives.
Ingredients: Antioxidant: Sodium erythorbate (INS 316), Dried serum powder, Pork protein, Anti-caking agent: Silicon Dioxide (INS 551).
Dosage: 10 - 20 gr/kg of product.
Storage: Store in a cool, dry place, avoid direct sunlight. Avoid storing chemicals or products with strong odors.
Packaging: 1kg/package.
Origin: Neo Foodtech - Vietnam.

Responsible for goods: Neo Foodtech Co., Ltd - New Oriented Food Technology Company Limited

Office 4.07 St.Moritz Building, 1014 Pham Van Dong, Hiep Binh Chanh, Thu Duc City, Ho Chi Minh City.

Tel: 0938 068 768

Call to order 0938 068 768 (Monday - Friday: 8:00 - 17:00; Saturday: 8:00 - 12:00)

HIGHLIGHTS

Natri erythorbat (INS316): Antioxidants.

This ingredient is listed as a permitted food additive according to Circular 24/2019/TT-BYT and 17/2023/TT-BYT issued by the Ministry of Health.

Food Code	Food Group	ML (mg/ kg)	Notes
09.2.1	Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	GMP	392, XS36, XS92, XS95, XS165, XS190, XS191, XS312, XS315
09.2.5	Smoked, dried, fermented, or salted fish and fish products, including mollusks, crustaceans, and echinoderms	GMP	382, XS167, XS189, XS222, XS236, XS244

Silicon Dioxide (INS 551): Anticaking agent, antifoaming agent, carrier.

This ingredient is listed as a permitted food additive according to Circular 24/2019/TT-BYT and 17/2023/TT-BYT issued by the Ministry of Health.

Food Code	Food Group			ML (mg/ kg)		Notes
01.8.2	Whey and dry whey products, excluding whey cheese			10000

Notes:

GMP (Good Manufacturing Practice): No specific maximum limit is defined for this additive. Manufacturers must use it appropriately to achieve the desired effect, ensuring consumer safety while complying with applicable technical and legal standards.
Note: see more in Appendix 2A and Appendix 2B according to the Ministry of Health's 17/2023/TT-BYT.