Lysoch® E4

Egg-white Lysozyme
Code
0401
Pack Size
500gr/bottle
Price
65.00 EUR[Get member price]
Quantity
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).
 
REGULATIONS
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 up to the level of 500 mg/kg. 

It is recommended to use it after ensuring compliance with your local regulations.
MIC of Lysoch® E4
Microorganisms
MIC (mg/kg)
Gram+ bacteria
Brucella spp.
8
Bacillus cereus
1
Bacillus coagulans
2-5
Campylobacter jejuni
8
Clostridium botulinum
2
Clostridium tyrobutyricum
2-6
Enterococcus faecalis
5
Lactobacillus spp.
1
Listeria monocytogenes
1
Pseudomonas aeruginosa
8
Yersinia enterocolitica
7
 
GOUDA CHEESE
40mg/L of Lysoch® E4 is added to cheese to effectively inhibit Clostridium tyrobutyricum which subsequently controls late blowing defects such as swelling, cracks and off-flavor in Gouda cheese. 

The following example is for the purpose of reference, the application range of Handary products may have wider possibilities*