Lysozyme is extracted from egg white and has a dissolving effect on the cell wall of Gram positive bacteria. Application in food preservation, daily chemical products, pharmaceutical production, and feed additives.
Food processing: Lysozyme, as a natural preservative, can extend the shelf life of food and inhibit microbial growth. It is widely used in aquatic products, meat products, beverages, dairy products, etc. It can promote the proliferation of beneficial bacteria and inhibit spoilage bacteria in baby food.
Lysozyme is extracted from egg white and has a dissolving effect on the cell wall of Gram positive bacteria. Application in food preservation, daily chemical products, pharmaceutical production, and feed additives.
| Origin | Nanning, Guangxi, China |
| Physical properties | White to light yellow powder |
| Enzyme activity | 2000U/MG-20000U/MG |
| Odor | distinctive smell |
| Solubility | soluble in water |
| Fineness | 40 mesh, 60 mesh, 80 mesh (Customizable on demand) |
| Optimal pH value | pH2.0-11.0 |
| Optimal temperature | 40-50 ℃ |
| Product execution standards | GB1886.174-2016 |
| Addition amount | 0.07-0.1% |
| Certification | HALAL certificate |
| ISO Quality System Certification | |
| FSSC22000 Food Safety System Certification | |
| Product specifications | Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag. |
| Outer packaging: cardboard box, cardboard drum. |
Applications
| Dairy product processing | cheese production | medicine | food processing |
Notices
1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;
2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.
3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.
4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.
