Features: Extract and concentrate green plums to produce brown-black green plum concentrate with unique flavor, general bacteria ≤3000CFU/g, coliform bacteria ≤0.3MPN/g

Recommended dosage: 0.5-2% for curry, 1-8% for sauce, 0.1-0.7% for pasta sauce, 0.1-2% for Western cuisine

Application areas: Recommended for use in curry products, sauces, pasta sauces, Western cuisine and other products, providing the unique sour flavor of green plums, other application scenarios can be added as needed