ProFood International Ɛ-Polylysin
Ɛ-Polylysin is a natural substance from microbial metablism. Polylysine has a function to prevent a microbe from proliferating by ionic adsorption in the microbe. ε-polylysine has a wide antibacterial spectrumand has an obvious lethal effect on Gram-positive and Gram-negative bacteria, yeast, mold, viruses etc. It has a good antibacterial effect on the Gram-negative bacteria E. coli and salmonellae, which are difficult to control with other natural preservatives .It also has an inhibitory effect on heat-resistant Bacilli and some viruses, but higher concentrations are required to inhibit yeasts and moldsε-Polylysine has already been used generally as a food additive in Japan, Korea and other part of world. In US, FDA has recognized the polylysine as a GRAS material. ε-Polylysine is found in nature, a material produced by microbial fermentation like miso (soybean paste) and soy (soy sauce), yogurt or the like, and combined to a straight chain of lysine which is one of an essential amino acid
Properties
- Physical Form
- Powder
- pH Range
ε-Polylysine is found in nature, a material produced by microbial fermentation like miso (soybean paste) and soy (soy sauce), yogurt or the like, and combined to a straight chain of lysine which is one of essential amino acid. The activity of polylysine is not affected by pH basically, which is a great advantage compared to other natural preservatives.
- Physical Properties
ε-Polylysin is slightly bitter, hydroscopic, light yellow power. It is soluble in water, slightly soluble in ethanol. The molecular of polylysine is a straight chain polymer of L-Lysin. Its activity is not affected by pH, and stable when heated (120ºC for 20 min). It inhibits the thermophilics. Therefore, it is applied where high temperature processing took place. The activity of polylysine decreased at the presence of acidic polysaccharide, chloride, phosphate and Cu2+ , however, its activity increases with presence of hydrochloric acid, citric acid, malic acid, glycine and glyceride.
Product families
Applications
- Energy Drinks
- Functional & Flavored Water
- Juice & Juice Drinks
- Sports Drinks
- Meat Poultry & Seafood
- Savory & Culinary
Product Families
- Antioxidants & Preservatives
Other characteristics
- Features
- Anti-Bacterial, Broad pH Stability
- Functions
- Anti-Microbial Agent
- Labeling Claims
- Kosher, Non-GMO
- Kosher
- Non-GMO
- Range
ε-Polylysine is found in nature, a material produced by microbial fermentation like miso (soybean paste) and soy (soy sauce), yogurt or the like, and combined to a straight chain of lysine which is one of an essential amino acid.The activity of polylysin is not affected by pHbasically, which is a great advantage comparingto other natural preservatives.
- Markets
- Food & Nutrition
- Properties
ε-Polylysin is slightly bitter, hydroscopic, light yellow power. It is soluble in water, slightly soluble inethanol. The molecular of polylysine is a straight chain polymer of L-Lysin. Its activity is not affected by pH, and stable when heated (120ºC for 20 min). It inhibits the thermophilics. Therefore, it is applied where high temperature processing took place. The activity of polylysine decreased at the presence of acidic polysaccharide, chloride, phosphate and Cu2+ , however, its activity increases with presence of hydrochloric acid, citric acid, malic acid, glycine and glyceride.
- Solubility
- Alcohol Soluble
- Water Soluble
- Composition
ε-Polylysine is found in nature, a material produced by microbial fermentation like miso (soybean paste) and soy (soy sauce), yogurt or the like, and combined to a straight chain of lysine which is one of an essential amino acid.
- Technology
- Food Ingredients
- Food Ingredients Features
- Anti-Bacterial
- Broad pH Stability
- Food Ingredients Functions
- Anti-Microbial Agent
- Certifications and Compliance
- FDA Compliant
- GMP
- Generally Recognized As Safe (GRAS)
- Hazard Analysis Critical Control Point (HACCP)
- Kosher
- Food and Nutrition Applications
- Dips
- Energy Drinks
- Flavored Water
- Fruit Juice
- Noodles & Pasta
- Processed Meat Products
- Salad Dressing
- Sauces
Technical data
Table 1 of 1
19 rows| Characteristic | Value | Unit |
|---|---|---|
| Bacillus cereus | 50 | ppm |
| Bacillus stearothermophilus | 5 | ppm |
| Bacillus subtilis | 3 | ppm |
| Campylobacter jejuni | 100 | ppm |
| Clostridium sporogenes | 32 | ppm |
| Escherichia coli | 50 | ppm |
| Lactobacillus brevis | 10 | ppm |
| Micrococcus lueus | 16 | ppm |
| Pseudomonas aeruginosa | 3 | ppm |
| Salmonella typhimurium | 16 | ppm |
| Staphylococcus aureus | 12 | ppm |
| Streptococcus lactis | 100 | ppm |
