Lysoch® L4

Microbial lysozyme concentrate

Model NO.: 0403
  • Introduction
  • Features
  • Applications
  • Regulations

The growing trend of consumer is looking for natural, simple processed foods. However, these types of foods are susceptible to bacterial contamination. Lysozyme has been accepted as a natural antimicrobial enzyme and it is acknowledged as green label.

 Lyosch® L4 is a natural microbial lysozyme concentrate that can be simply used to lyse the cell of both Gram-positive and Gram-negative bacteria in processed foods.

Description

Lysoch® L4 is liquid lysozyme preparation made from high-quality microbial Lysozyme. It is used in processed foods and during production to extend shelf life by decomposing Gram-positive and Gram-negative spoilage and pathogenic bacteria.

Key benefits

Allergen free

Effective against gram-positive bacteria and gram-positive bacteria

 Has no effect in yeast and molds

 Protects shelf life

 Meet consumers' demand for natural products

Activities

Activity in FIP Units /ml protein*

≥1.5 x 107

Physical specification

Appearance

Clear light liquid

Microbiological specification

Total bacterial count(CFU/g)

≤1,000

Enterobacteriaceae in 1g

Absent

Salmonella in 25g

Absent

Staphylococcus aureus in 25g

Absent

Heavy metals

Arsenic (ppm)

≤1

Cadmium (ppm)

≤0.5

Lead (ppm)

≤2

Mercury (ppm)

≤1

Heavy Metals (as Pb) (ppm)

≤10

Storage conditions

24 months, store unopened below 15°C in dry conditions, away from direct sunlight and odorous products. When opened, store at approx 15°C in original container.

Packaging

Lysoch® L4 is available in 1L/bottle and 10kg/Jerrycan.

Regulation

Lysozyme in Lysoch® L4 is food grade and complies with the USA code of Federal regulations. The regulations governing the use of lysozyme vary considerably in the countries in which it is currently approved.

Country of origin

Belgium

Allergens

Components

Y/N

Peanut or its derivatives

N

Tree Nuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts or their derivatives

N

Sesame or its derivatives

N

Eggs or its derivatives

N

Fish or its derivatives

N

Crustaceans and shellfish or their derivative

N

Soy or its derivatives

N

Wheat, triticale or their derivatives

N

Mustard or its derivatives

N

Milk or its derivatives (e.g. Lactose)

N

Sulphites

N

Applications

Benefits

Recommended dosage

Beverage

Wine

Effective prevent the growth of spoilage lactic acid bacteria and to control malolactic fermentation (MLF)

Stabilize wines after alcoholic fermentation and/or MLF

Partly alternative to SO2

0.2-1 ml/kg

Dairy

Cheese

Effective against vegetative cells of Clostridium tyrobutyricum that may cause defects such as off-flavors, butyric rancidity and the phenomenon of late blowing

Not generally inhibit starter cultures or affect physical or organoleptic properties of the cheese

Alternative to artificial preservatives such as nitrates, without any impact on cheese flavour

0.3-2 ml/kg

APPLICATION AREAS

Select typical case studies

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 to the level of 500 ppm (50 grams per hectoliter).

The European Union has approved the use of Lysozyme as of October 26, 2001.  The use of Lysoch L4 in food and beverage regulations should always be consulted concerning the status of this product with the local authorities.

PRODUCT RANGE
Planteria™ Plant-extracted Antimicrobials
Antibraun™ Antibrowning agents
White Fiber™ Moisture retention fibers
Trehalox™ Crystalline Trehalose
Natap® + Ultrapure natamycin
Lysoch® + Ultrapure Lysozyme
NisinZ® P Ultrapure NisinZ
Chitoly™ + Ultrapure fungal Chitosan
Planteria™ + Plant extract concentrate
Support
Download Files

RELATED PRODUCTS