Lysozyme enzyme is approved as a natural preservative coded E1105 in Europe. Punature's Lysozyme is produced from fresh egg white, it is also widely distributed in biological liquids (tears, saliva, bloods, etc.) where its function is to attack bacteria foreign to the body. Lysozyme (E1105) inhibits the growth of some Gram-positive bacteria including bacteria strains of the genus Clostridia. Today the use of hen egg white lysozyme is widely used in feed, food, pharmaceuticals and cosmetics. In food industry it is allowed in more than 30 countries including EU, where lysozyme is regulated as a preservative in some cheese and wine. Contact us today to learn more about our Lysozyme for sale and how we can provide the right application solution for your needs.
Specification: Meet the GB 1886.257-2016 standards
Items | Specification | Test method |
Appearance | White amorphous powder or granules | Visual |
Smell | Light egg white smell | Taste |
Loss on drying | ≤6.0% | GB 5009.3 |
pH | 3.0 – 7.0 | GB 1886.257-2016 |
Activity | ≥20,000 U/mg (equals to 40,000FIP/mg) | GB 1886.257-2016 |
Ash | ≤1.5% | GB 5009.4 |
Total Bacteria | ≤100 CFU/g | GB 4789.2 |
E. Coli (MPN/g) | <3.0 MPN/g | GB 4789.38 |
Yeast and Mould（CFU/g） | ≤100 CFU/g | GB 4789.15 |
Salmonella | Negative in 25g | GB 4789.4 |
Staphylococcus aureus | Negative in 25g | GB 4789.10 |
Applications: Lysozyme (E1105), also known as E1105 food additive, is generally recognized as safe (GRAS) for direct addition or coating on the surface of food to prevent the growth of detrimental microbes. It can be used as natural preservatives to preserve food and beverages, mainly by adding to the final product. Applications include lysozyme for cheese and oenology
Composition: Lysozyme from fresh egg white
Packaging: 5KG/bag, 2 bags in one carton.
Shelf life and storage: 2 years when stored at room temperature, unopened and in cool, dry place, away from direct sunlight; 3 Years when stored at -18°C.
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