Description
Lysozyme Chloride, Lyophilized Powder is derived from hen egg whites through a precise process of extraction, isolation, drying, and pasteurization. Renowned for its potent antibacterial properties, it specifically targets bacterial cell walls, making it a highly effective natural preservative for the food industry. Recognized by the U.S. FDA as Generally Recognized as Safe (GRAS) for cheese production and approved as a preservative (E1105) under the E.U. Directive on food additives, this product upholds rigorous standards of safety and quality.
Product Identification:
CAS Number: 9066-59-5
EC No.: 232-954-0
Synonyms:
Lusozyme, Lysozyme hydrochloride, Mucopeptide N-acetylmuramoylhydrolase, Muramidase
Source: Hen Egg White
Physical & Chemical Properties:
Appearance: White to off-white crystalline powder
Activity: 20,000 U/mg min.
pH: 3.0 – 4.5
Moisture: 8.0% max.
Ash: 2.0% max.
Nitrogen Content: 16% min.
Key Features:
1) High Potency
With an enzyme activity of 20,000 U/mg, this lysozyme chloride powder delivers exceptional efficacy in inhibiting bacterial growth.
2) Natural Preservation
Leveraging its antibacterial properties, Lysozyme Chloride extends product shelf life without altering flavor or quality, making it an ideal choice for clean-label formulations.
3) Quality Assurance
Sourced from hen egg whites and subjected to stringent extraction and purification steps, it ensures consistent quality and reliable performance.
4) Regulatory Compliance
Endorsed as GRAS by the U.S. FDA and approved by the E.U. Directive on food additives, it meets the highest safety and quality benchmarks.
Applications:
1) Food Industry
Cheeses, Dairy Products, and Sauces: Helps prevent spoilage and extend shelf life.
Beverages (e.g., Wine, Sake): Functions as both a clarifier and preservative (usage typically 0.005–0.05%).
Perishable Goods: Maintains freshness by inhibiting bacterial growth, making it invaluable for extending product quality.
2) Scientific Research
Microbial Cell Wall Studies: Utilizes lysozyme’s ability to hydrolyze bacterial cell walls to investigate microbial structures.
Protoplast Preparation: Employs lysozyme for specialized academic research in microbial breeding and taxonomy.
Usage Guidelines:
Dosage: Generally added at 0.005–0.05%, depending on product requirements.
Conditions: Monitor the food’s pH, temperature, and time of addition for optimal efficacy.
Target Microorganisms: Most effective against Gram-positive bacteria; evaluate spoilage sources to ensure lysozyme meets preservation goals.
In compliance with U.S. FDA's GRAS affirmation and the E.U. Directive on food additives, our Lysozyme Chloride, Lyophilized Powder stands as a testament to reliability, efficacy, and safety in food preservation solutions.