This product is primarily produced through fermentation of whey powder, glucose, yeast extract, and other raw materials, utilizing GRAS (Generally Recognized as Safe) microbial strains. It is suitable for application in meat products, dairy products, baked goods, egg products, and rice/flour-based foods.

By effectively reducing spoilage risks and extending shelf life, it aligns with the green development trend of "clean label" health foods, while enhancing product value-added benefits and brand reputation.