Lysoch® G4

Microbial Lysozyme

Model NO.: 0402
  • Introduction
  • Features
  • Applications
  • Regulations

Currently, egg-white Lysozyme is allowed for the manufacture of cheese and wine as an anti-microbial stabilizer/additive in EU, USA, China and Japan, but residual amounts of egg-white lysozyme is considered sufficient to trigger allergic reactions in susceptible individuals. How to discover dosage-less and allergen-free of new source lysozyme are a big challenge.

The new generation of Lyosch® G4 takes Lysozyme to the new height against both Gram-positive and Gram-negative bacteria, only 2-5ppm can lyse the bacteria without allergen risk.

Description

Lysoch® G4 is microbial lysozyme is used in processed foods and during production to extend shelf life by lysing 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

- Natural, friendly labeling

Composition

Activity in FIP Units /g protein*

≥5.0 x 107

Microbiological specification

Total bacterial count (/g)

≤10

Physical specifications

Appearance

 White powder

Heavy metals

Arsenic (mg/kg)

≤1

Mercury (mg/kg)

≤1

Heavy metals (mg/kg)

 ≤10

Packaging

Lysoch® G4 is available in 500gr/bottle. 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

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

Products

Applications

Benefits

Recommended dosage

Lysoch™ G4

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

2-10 mg/L

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

2-10 mg/kg

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