| CAS No.: | 25104-18-1 |
|---|---|
| Formula: | C180h362n60o31 |
| EINECS: | N/M |
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Polylysine - A Safe, Natural Preservative
WHAT IS POLY-LYSINE ?
ε-Polylysine is a microbial food preservative with excellent anti-corrosion properties in natural preservatives. It is from 25 to 30 lysine residues polymerization, has a strong antibacterial capacity, can be used as preservatives for food preservation. ε-polylysine broad spectrum of inhibition, in acidic and slightly acidic environment Gram-positive bacteria, Gram-negative bacteria, yeasts, molds have a certain antibacterial effect, ε-Polylysine Salmonella has very good antibacterial activity against Gram-negative Escherichia coli, which is not easily inhibited by acid against other natural preservatives, and also inhibits the heat-resistant Bacillus and some viruses. It passed the US Food and Drug Administration (FDA) approval in 2003 and is therefore known as a "nutritional preservative."
Preserve your products safely with naturally fermented Polylysine.
Antimicrobial agent ε-Polylysine is an efficient preservative. It is fermented using Stretomyces albulus under microbic conditions. It inhibits gram-positive bacteria and electronegative bacteria, yeasts, moulds and viruses.
It also has a great safety record and is widely used as a preservative in peanut butter, fried noodles,Japanese box lunch, cakes, pastry, snack foods , butter , salads, sauces, beverages, wine and meat products.
POLYLYSINE APPLICATIONS
Fresh Juice · Canned Food · Meat Food · Wet Wipes · Cake · Butter · Beverage · Paste
Adding a little of ε-Polylysine into food will be effective, and will not affect the taste of food, so it can be as a natural preservative. It has been widely used In Japan as it is natural, safe and health. When ε-Polylysine is used in bakery food, it can effectively inhibit the proliferation of heat-resistant Bacillus, and extend the shelf life. When ε-Polylysine is used in low-sugar but low-calorie foods, such as milk protein cream, cream products, it can improve its preservability. Adding tiny amount of ε-polylysine in low temperature soft canned food can prevent odor after sterilization. And adding ε-polylysine in refrigerated food can ensure the quality.
As the bacteriostat in food, ε-polylysine often need be combination with other substances for the purposes of improving efficiency and economic. The common substances can be divided into five categories: 1, alcohol, the addition amount is 30 to 70%, mainly used in a variety of egg products. 2,Organic acids, including acetic acid, malic acid, maleic acid, citric acid, and succinic acid, the addition amount is 0.5 to 50%, mainly used in rice, beverages, salads, sauce and etc. 3, Glycerides, most of glycerides are of the lower fatty acid esters. Whose addition amount is 0.01 to 5%, mainly for For foods containing animal protein and milk protein. 4, Glycine, addition amount is 0.01 to 10%, mainly used in milk as the preservative. 5, Other natural antibacterial agents, such as: protamine, polyphenols and so on.
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