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 fermented lysozyme 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

 Has a boarder spectrum and higher antibacterial activities than egg-white Lysozyme

 Protects shelf life

 Natural, Green label

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

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

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

3-20 mg/kg

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 G4 in food and beverage regulations should always be consulted concerning the status of this product with the local authorities.

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