Lysoch® E4

Egg-white Lysozyme

Model NO.: 0401
  • Introduction
  • Features
  • Applications
  • Regulations

Currently, Lysozyme is commonly used to replace chemical antibiotics and has been accepted as food antimicrobial enzyme of natural origin.

Lysoch® E4 egg-white Lysozyme is used to lyse gram-positive bacteria in processed foods. 

Description

Lysoch® E4, extracted from egg-white, is specific activity against gram-positive bacteria in dairy and beverages.

Key benefits

Effective against vegetative cells of Gram-positive bacteria

Shelf life extension

Natural, green labeling

Composition

pH of 2% (aq) at 20-25°C

Between 3.0-3.6

Solubility at 640nm of a 2% (aq)

95.0

Purity on the anhydrous basis (w/w)

95.0

Activity in FIP Units /mg protein*

40,000

Microbiological specification

Total bacterial count

≤100.0/g

Acetic acid bacteria

≤100.0/g

Lactic acid bacteria

Absent in 10.0g

Yeast / Mold (CFU/g)

≤10.0/g

Enterobacteriaceae

Absent in 1.0g

Salmonella

Absent in 100.0g

Staphylococcus aureus

Absent in 1.0g

E. Coli (MPN/100g)  

Absent in 1.0g

Physical specifications

Appearance

 White to off-white powder

Chemical properties

Water content (Karl Fisher)

≤6.0%

Residue on ignition

≤1.5%

Chloride

≤3.5%

Nitrogen

17.3%±0.5%

Arsenic

≤1ppm

Cadmium

≤1ppm

Lead

≤2ppm

 

Mercury

≤1ppm

Heavy Metals(as Pb)

≤10ppm

Packaging

Lysoch® E4 is available in 500gr/bottle or 20kg/jerrycan with integral, tamper-proof seals. Plastic bottle materials comply with Regulation (EU) No 10/2011.

Storage conditions

24 months, store unopened below 20°C in dry conditions, away from direct sunlight and odorous products. When opened, store at approx. 20°C in original container.

GMO-status

According to regulations (EC) no. 1829/2003. Microorganisms used to produce this product are not genetically modified.

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

Y

 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

Targeted microorganisms

Dosage

Cheese

Lyse Clostridium tyrobutyricum

200-400 mg/kg

Wine

Prevent lactic acid bacteria

100-150 mg/L

 

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.

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