Lysozyme is an enzyme, coined by Alexander Fleming in 1922, which is able to lyse bacterial cell membranes and thus serve as an antimicrobial agent in foods. Since 2012, Handary continuously improved traditional egg white lysozyme and further developed the novel microbial lysozyme, making it cost-efficient against both Gram-positive and Gram-negative bacteria in a broad application of food and beverage.

Lysoch® E4

EGG-WHITE LYSOZYME
DESCRIPTION

Lysoch® E4 Lysozyme is an antimicrobial enzyme extracted from egg-white, it is mainly used to lyse the cell wall of Gram-positive bacteria in processed foods.

KEY BENEFITS

• Lysis of Gram-positive bacteria
• Shelf life extension
• Natural, Consumer-friendly label

APPLICATION AREAS

Beverage (e.g. Beer, Wine); Dairy (e.g. Cheese).

Lysoch® L4

MICROBIAL LYSOZYME CONCENTRATE
DESCRIPTION

Lysoch® L4 is a Lysozyme concentrate that is an antimicrobial enzyme produced by food cultures, it is mainly used to lyse both Gram-positive and Gram-negative bacteria in cheese.

KEY BENEFITS

• Lysis of Gram-positive & Gram-negative bacteria
• Shelf life extension
• Natural, Consumer-friendly label

APPLICATION AREAS

Cheese.

Lysoch® G4

MICROBIAL LYSOZYME
DESCRIPTION

Lysoch® G4 is a food grade lysozyme, produced by fermentation of food cultures, it is mainly used to lyse Gram-positive and Gram-negative bacteria in processed foods.

KEY BENEFITS

• Growth lysis of Gram-positive & Gram-negative bacteria
• Shelf life extension
• Natural, Consumer-friendly label

APPLICATION AREAS

Dairy (e.g. Hard cheese); Wine (Winemaking).

Lysoch® L9

LYSOZYME CONCENTRATE
DESCRIPTION

Lysoch® L9 is a Lysozyme concentrate extracted from egg-white, which is mainly used to lyse the cell wall of Gram-positive bacteria in processed foods.

KEY BENEFITS

• Growth control of Gram-positive bacteria
• Shelf life extension
• Natural, Consumer-friendly label

APPLICATION AREAS

Cheese.

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