The manufacturer provides high-quality food grade food, and 4-Hexylresorcinol can be added

4-Hexylresorcinol, alias 2, 4-dihydroxyhexylbenzene, hexylresorcinol, and 4HR knitting dock GB 04.013 are white and yellowish white needle shaped crystals with weak odor, strong astringency, and numbness to the tongue. When exposed to light and air, it turns brownish pink. Slightly soluble in water (12000), ethanol, methanol, glycerol, ether, chloroform, benzene, and vegetable oil. It is made by condensation of hexanoic acid and Resorcinol, followed by reduction and distillation of zinc amalgam. The quality standard uses antioxidants (shrimp processing aids). 1. Precautions for Use: This product can maintain the good and unchanged color of crustacean aquatic products such as shrimp and crabs during storage. The blackening of shrimp is mainly caused by the catalytic reaction of polyphenol oxidase present in the body. 2. Scope of Use and Dosage (1) According to China's "Hygienic Standards for the Use of Food Additives" (GB 2920-1996), an appropriate amount can be used to prevent shrimp browning according to production needs, but its residual amount should be less than 1mg/kg. (2) Practical use reference: For specific applications, this product can be poured into a certain amount of fresh water or seawater, stirred and dissolved, and then the shrimp basket containing the shrimp is immersed. During the soaking process, the shrimp basket is appropriately rotated to fully contact the solution of this product for about 2 minutes before being taken out. The soaking solution should be recombined daily or after a certain number of soaking times. For example, in the United States, pour a bag (200g) of fresh shrimp into a 115L tank containing 95L of water, and dissolve it. After dissolving, soak each basket of 25kg shrimp 10 times.