1.0 Introduction
Lysozyme is a natural, toxicologically safe,
antibacterial food preservative, particularly effective against vegetative cells
of Clostridium tyrobutyricum and lactic acid bacteria.
et a detailed description of
lysozyme.pdf.
relevant documents on the right.
scientific papers .
shopping center for order processing.
1.1 Key customer benefits
1.2 Core Competence
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Effectively kills or inhibits vegetative cells of
Clostridium tyrobutyricum and weakening the wall of
lactic acid walls
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Cost competitive advantage
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Extend shelf life
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Countries of Origin
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Meets consumers' demand for
natural
products
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More effective than chemical
preservatives at much lower dosages
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A minimum of change or
deterioration of taste, odor,
color, texture and nutritional value
Table 1.3 Description
Product
Composition
Dosage
Application
Lysozyme
Min. 97% egg white Lysozyme Chloride
20-30mg/L
Alcohol beverage
Winemaking
20-30mg/L
Grape juice
20-50mg/L
Dairy
Milk
20-100mg/kg
Hard cheese
20-100mg/kg
Semi hard cheese
1.4 Regulations
To download lysozyme documents for your demands.
Solutions
------ select solution ------
Alcohol & Beverage
Dairy
Technical sheet
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COA
MSDS
Quality
certificate
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Kosher
ISO 9001
GMP
IFS
G