LYSOCH® E4

LYSOCH® E4 Lysozyme is an antimicrobial enzyme extracted from egg-whites. It acts to kill gram- positive bacterial cells in processed foods by lysing their cell wall. . It is a safe and natural Lysozyme, which effectively prevents late blowing, by killing Clostridium tyrobutyricum in cheese production.

Properties

Physical Form: Powder, Solid
Powder
Solid

Product families

Food Ingredients — Functional Additives

Antioxidants & Preservatives

Other characteristics

Brand: LYSOCH
Features: Anti-Bacterial, Antimicrobial, Enhanced Shelf Life, Growth control of Gram-positive Bacteria
Functions: Anti-Microbial Agent
Ingredient Name: Lysozyme
Labeling Claims: Halal, Kosher, Natural, Non-GMO
Halal
Kosher
Natural
Non-GMO
Note: The exact appearance, activity and composition percentage variations may occur from batch to batch.
Markets: Food & Nutrition
Storage: The shelf life is 24 months when stored unopened at room temperature in dry conditions, away from direct sunlight and odorous products. When opened, store at room temperature in the original container.
PACKAGING: Lysoch® E4 is available in 500 g/bottle or 10 kg/barrel with integral, tamper-proof seals.
Use Levels: 0.02 - 0.25 g/kg
Appearance: Cream white powder
Shelf LIfe: 24 Months
Solubility: Water Soluble
Ingredient: Lysozyme
Regulations: GMO Status - According to regulations EC No. 1829/2003 and 1830/2003. Lysoch® E4 has not been derived from and does not contain compounds from Genetically Modified Origin.; In Cheese, Lysozyme is considered as generally recognized as safe (GRAS) by the U.S. FDA and approved as a preservative (E1105) under the European Additives Directive to prevent late blowing in ripened cheese. Lysozyme is also approved for use in cheese in Australia, Canada, China, Japan and South Korea.; In wine, OIV has approved Lysozyme as active ingredient up to the level of 500 mg/kg. The European Union has approved the use of Lysozyme as of October 26, 2001.; Packaging plastic materials comply with Regulation (EU) No 1935/2004, 2023/2006 and 10/2011.
Key Benefits: Growth control of Gram-positive bacteria; Inactive against yeasts, molds and Gram- negative bacteria; Shelf life extension; Natural, Consumer-friendly label
Technology: Food Ingredients
Packaging Type: Bottles
Application Areas: Cheese, Wine, Beer; Microbiological stabilization after winemaking is one of the process that worry winemakers the most. Once the wine is ready to age or to be bottled, the enologist must maintain the quality of the final product. Lysoch™ E4 can also control the onset of malolactic fermentation (MLF) and can contribute to the microbiological stability of wines, once alcoholic fermentation and/or MLF are completed.; LAB and yeast contamination, if left uncontrolled, can cause incidents in beer like turbidity, off flavor and ropiness. Lysoch™ E4 is effective at controlling LAB and contaminant yeasts (Brettanomyces) to extend the shelf life of high fermentation, non-pasteurized, and bottle-conditioned beers.
Use Direction: The recommended dosage for Lysoch® E4 is in the range of 0.02 - 0.25 g/kg. In general, dissolve Lysoch® E4 into distilled cold boiled water, then add directly into foods. Exact dosage and way of application for Lysoch® E4 depends on the nature of the product for which it is intended.

Technical data

Table 1 of 5

1 row

Characteristic	Value	Unit
Activity in FIP (Units/mg Protein)	min. 40,000	IU/mg

Table 2 of 5

2 rows

Characteristic	Value	Unit
Solubility (at 640nm of a 2% Aqueous Solution)	min. 95	%
pH (2% Aqueous Solution at 20-25°C)	3.0 - 3.6	—

Table 3 of 5

5 rows

Characteristic	Value	Unit
Total Plate Count	max. 1,000	CFU/g
E. coli	Absent	/25g
Enterobacteriaceae	Absent	—
Salmonella spp.	Absent	/25g
Staphylococcus aureus	Absent	—

Table 4 of 5