The Bioengineering Branch of the State Academy of Sciences has developed a preservative that helps improve the storage safety of foods.
The material with chitosan extracted from crab shell as the main ingredient works well against putrefactive bacteria such as mould and film yeast which spoil foods. It also kills pathogenic bacteria and has no negative effect on human body.
With an in-depth study into natural raw materials abundant at home, the research team came up with an idea that chitosan with strong antibacterial and healthful effects might be used to make a highly effective food preservative.
Accordingly, the researchers scientifically proved how each ingredient acts against bacteria and how it has influence on the taste, flavour and colour of foods and on human body. With the help of various additives, they enhanced the efficacy of the preservative and broadened its scope of application.
The application of the preservative into making bean paste, soy sauce and bread has showed a significant increase in the shelf life of the products, and bettered hygienic safety of foods.
The researchers have also confirmed how much preservative is needed for different foodstuffs and how to apply it. The test results have scientifically proved the preservative is superior in all technical indices.
The locally patented preservative has been paying off since it was introduced into the Kimhwa County Foodstuff Factory and other units.
Kim Chol Min
Dance Parties of Youth and Students Held
A dance party of youth and students in Pyongyang took place in front of the Pyongyang Acrobatic Theatre on April 25 to celebrate
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A dance party of youth and students in Pyongyang took place in front of the Pyongyang Acrobatic Theatre on April 25 to celebrate
