Natural food grade preservative Epsilon Polylysine

Product Overview

Description

Epsilon Polylysine

 

CAS No.: 28211-04-3

 

ε-polylysine is a naturally produced, cationic homopolymer of 25-30 L-lysine(due to Streptomyces albulus fermentation.), which was connected by ε-amido bond compounded by a e-amido of l-lysine and a e-carboxyl of another l-lysine.

ITEM		STANDARD
Description		Off-white powder
ε-Polylysine Purity		≥99%
Loss on drying		≤10%
Residue on ignition		≤1%
Heavy metals		≤20ppm
Arsenic		≤4ppm

 

ε-polylysine Effects

1> ε-polylysine can greatly inhibit the growth of bacteria, yeasts and moulds bacteria, especially to the Gram+ bacteria which can’t easily inhibit by others.

2> As a good preservative, ε-PL is characterized as being high safety, water-soluble, stable at high temperatures, widely usage, non prejudice to the taste, antibacterial in neutral or subacidity conditions.

3> Because of the stability at high temperatures, it can inhibit some heat-resistant bacillus after heat treatment and some tadpole-form noncontractile siphovirus as well.

4> ε - PL can stop small intestine fat absorption through inhibiting pancreatic lipase activities, so it can be the diet therapy for obese patients.

5> Besides, ε - PL also can be used in cosmetics, disinfectant or cleaner for food machinery or hutch, etc..

 

Physical and Chemical Properties
Appearance and Physical State: highly hygroscopic pale yellow powder

Melting Point: 172.8 °C

PH: 5
Solubility in Water: soluble
Molecular Weight: 4700 g/mol (degree of polymerization = 35)

Packages: Strong damp-proof, water-proof packing
1kg,2kg, 10kg or packed to customer's requirements.

Shelf life: Two years in cool (0-20°C), dry conditions, away from direct sunlight in original unopened packs.

 

Different Types of Microorganisms	Bacteric	MIC mg/Ltr	pH
Fungi	Aspergillus niger IFO4416	250	5.6
	Trichophyton mentagrophytes IFO7522	60	5.6
Yeast	Candida acutus IFO1912	6	5.0
	Phaffia rhodozyma IFO10129	12	5.0
	Pichia anomala IFO0146	150	5.0
	Pichia membranaefaciens IFO0577	< 3	5.0
	Rhodotorula lactase IFO1423	25	5.6
	Sporobolomyces roseus IFO1037	< 3	5.0
	Saccharomyces cerevisiae	50	5.0
	Zygosaccharomyces rouxii IFO1130	150	5.6
Gram+ bacteria	Geobacillus stearothermophilus IFO12550	5	7.0
	Bacillus coagulans IFO12583	10	7.0
	Bacillus subtilis IAM1069	< 3	7.3
	Clostridium acetobutylicum IFO13948	32	7.1
	Leuconostoc mesenteroides	50	6.0
	Lactobacillus brevis IFO3960	10	6.0
	L1 plantarum IFO12519	5	6.0
	Micrococcus luteus IFO12708	16	7.0
	Staphylococcus aureus IFO13276	12	7.0
	Streptococcus lactis IFO12546	100	6.0
Gram- bacteria	Raoultella planticola IFO3317	8	7.0
	Campylobacter jejuni	100	7.0
	Escherichia coli IFO13500	50	7.0
	Pseudomonas aeruginosa IFO3923	3	7.0
	Salmonella typhymurium	16	7.0

 

 

 Application:

Food Type            Food Name		Dosage
cooked meat	Sausage	100-250 mg/kg
	Western-style ham	100-250 mg/kg
Fresh livestock meat	Cold Fresh meat	200-400 mg/kg (Surface treatment
	Frozen meat	200-400 mg/kg (Surface treatment)
Juices and drinks	Drinking pure water,	50-100 mg/kg
	Fruit drinks	100-200 mg/kg
	Protein kind drink	100-200 mg/kg
	Water-based seasonings drinks	100-200 mg/kg
	Tea, coffee, plant drinks	100-200 mg/kg
aquatic products	Fresh seafood	200-400 mg/kg (Surface treatment)
	Frozen seafood and its products	200-400 mg/kg (Surface treatment)
	Precast aquatic products	150-300 mg/kg
	Cooked aquatic products	150-300 mg/kg
bakery products	Bread	100-200 mg/kg
	Chinese style pastry	150-250 mg/kg
	Western pastry	150-250 mg/kg
dairy products	Pure milk	100-200 mg/kg
	Dilute cream	150-250 mg/kg
	Dilute cream cheese	150-250 mg/kg

  Packaging: