Natural Food Preservative

Polylysine Introduction Polylysine (ε-poly-L-lysine) is a natural food preservative produced through natural fermentation using the bacteria Streptomyces and more specifically Streptomyces albulus under aerobic conditions . Polylysine consists as a small natural homo-polymer (25-30 L-lysine residues) of the essential amino acid, L-lysine. Its application includes cakes, rice, cheese and other dairy foods and meats. A dvantages 1. Broad antibacterial spectrum: it has obvious inhibition to gram-positive bacteria and gram-negative bacteria, yeast, mould, virus and many other micro-organisms. 2. Good thermal stability: below high temperature ( 120 o C for 20 min ) . Polylysine does not decompose, nor experience inactivation, and is suitable for cooked food. 3. Good water-solubility: Polylysine has good water-solubility, Polylysine spreads evenly in food; colorless, odorless and natural, does not affect overall food flavor. 4. Wide pH range: broad anti-bacterial spectrum (pH 2 to 9), to supplement the weakness with most common preservatives; poor effects in neutral and alkaline conditions. 5. Strong blends: As a natural preservative, ε- PL can be used alone. In addition, it has a synergistic effect when blending with Potassium Sorbate, Citric acid, Malic Acid, Glycine and Nisin. After blending, its bactericidal action will be improved greatly. 6. Safe for human consumption: after eating, Polylysine does not accumulate inside the human body. It partly breaks down into L-lysine, an essential amino acid for human health. L –lysine is non-toxic, and known as th e "pharmaceutical & nutrient preservative". 7. Health function: Recent studies show that ε-Polylysine can inhibit the enzyme activity and the fat absorption in the small intestine ester, has curative effect against, with obesity. A pplication in Food Food Type Recommend Usage (U.S.A.) Cooked product sausages 100—250mg/kg Ham 100—250mg/kg Fresh meat Cold fresh 200—400mg/kg ( surface treatment ) Frozen meat 200—400mg/kg ( surface treatment ) Beverage Pure water 50—100mg/L Fruit drink 100—200mg/L Protein beverage 100—200mg/L Water-based seasonings drinks 100—200mg/L Tea , coffee , herbal drink 100—200mg/L Seafood Fresh aquatic product 200—400mg/kg ( surface treatment ) Frozen seafood and product 200—400mg/kg ( surface treatment ) Prefabrication of aquatic products 150—300mg/kg Cooked aquatic products 150—300mg/kg Bakery Bread 100—200mg/kg Asian pastry 150—250mg/kg This is putting the sample room This is office building This is research and development centre This is research office This is ISO9001-2008 quality management system

E-polylysine is a polymer of L-Lysine, an essential amino acid required for human health. It is a natural product produced by biotechnological processes including fermentation of bacteria. E-polylysine has various functions such as preservative and surfactant. It can be used in Dairy products widely. It can be disappear into milk and no effect on flavor. High activity to inhibit mould, yast, fungi, Gram bacteria. Good stablity in high temperture,acid and alkali conditon. Usage This product is dry powder. You can mix it with raw materials, by adding the amount of about 50-200 ppm Product Function 1. It is completely harmless to human body; 2. It can degrade to normal food components In the digestive tract; 3. For foods degraded to harmless components during heat treatment; 4. No affect the digestive tract flora; 5. No affect the medicinal use of these agents; 6. With a wide range of bacteriostatic. This product is a broad spectrum anti-bacterial, anti-bacterial effective, and safer environment-friendly bio-preservation agent. Has a strong inhibition of yeast, mold, bacteria and development role. Especially for food spoilage caused by yeast, fungi, bacteria the best. Major constraint to the object as follows: abamectin Pseudomonas genus, Micrococcus, Bacillus, Enterobacter spp, Vibrio, Vibrio spp, Lactobacillus, fungus, aflatoxin, botulinum toxin, E. coli, Salmonella , Proteus spp, Lactobacillus casei, Lactobacillus bacteria, heat-resistant Bacillus, Streptococcus thermophilus, lactic acid bacteria, Staphylococcus aureus glucose and other Gram-yin,-positive bacteria, yeast, etc.; 7, stability in food pH; 8. light stability; 9. food heating temperature stability, and adaptability -5 °C - 210 °C. At 180 °C heat for 30 minutes does not affect its antibacterial antiseptic effect, can be used for cooked food and baked goods.