FDA natural biological preservative epsilon polylysine for milk,China BNF price supplier

product details

Model No:EPL99

Standard:FDA,ISO

Origin:CHINA

Brand:BNF

Epsilon Poly l lysineIntroduction

CAS No.: 28211-04-3

ε-polylysine is a naturally produced, cationic homopolymer of 25-30 L-lysine(due to Streptomyces albulus fermentation.), which was connected by ε-amido bond compounded by a e-amido of l-lysine and a e-carboxyl of another l-lysine.

ITEM

STANDARD

Description

Pale yellow powder

ε-Polylysine Purity

≥95%

Loss on drying

≤10%

Residue on ignition

≤1%

Heavy metals

≤20ppm

Arsenic

≤4ppm

ε-polylysine Effect

1> ε-polylysine can greatly inhibit the growth of bacteria, yeasts and moulds bacteria, especially to the Gram+ bacteria which can’t easily inhibit by others.

2> As a good preservative, ε-PL is characterized as being high safety, water-soluble, stable at high temperatures, widely usage, non prejudice to the taste, antibacterial in neutral or subacidity conditions.

3> Because of the stability at high temperatures, it can inhibit some heat-resistant bacillus after heat treatment and some tadpole-form noncontractile siphovirus as well.

4> ε - PL can stop small intestine fat absorption through inhibiting pancreatic lipase activities, so it can be the diet therapy for obese patients.

5> Besides, ε - PL also can be used in cosmetics, disinfectant or cleaner for food machinery or hutch, etc.

Physical and Chemical Properties
Appearance and Physical State: highly hygroscopic pale yellow powder

Melting Point: 172.8 °C

PH: 9
Solubility in Water: soluble
Molecular Weight: 4700 g/mol (degree of polymerization = 30)

Packages: Strong damp-proof, water-proof packing
1kg,2kg, 25kg or packed to customer's requirements.

Shelf life: Two years in cool (0-20°C), dry conditions, away from direct sunlight in original unopened packs.

Different Types of Microorganisms

Bacteric

MIC

mg/Ltr

pH

Fungi

Aspergillus niger IFO4416

250

5.6

Trichophyton mentagrophytes IFO7522

60

5.6

Yeast

Candida acutus IFO1912

6

5.0

Phaffia rhodozyma IFO10129

12

5.0

Pichia anomala IFO0146

150

5.0

Pichia membranaefaciens IFO0577

< 3

5.0

Rhodotorula lactase IFO1423

25

5.6

Sporobolomyces roseus IFO1037

< 3

5.0

Saccharomyces cerevisiae

50

5.0

Zygosaccharomyces rouxii IFO1130

150

5.6

Gram+ bacteria

Geobacillus stearothermophilus IFO12550

5

7.0

Bacillus coagulans IFO12583

10

7.0

Bacillus subtilis IAM1069

< 3

7.3

Clostridium acetobutylicum IFO13948

32

7.1

Leuconostoc mesenteroides

50

6.0

Lactobacillus brevis IFO3960

10

6.0

L1 plantarum IFO12519

5

6.0

Micrococcus luteus IFO12708

16

7.0

Staphylococcus aureus IFO13276

12

7.0

Streptococcus lactis IFO12546

100

6.0

Gram- bacteria

Raoultella planticola IFO3317

8

7.0

Campylobacter jejuni

100

7.0

Escherichia coli IFO13500

50

7.0

Pseudomonas aeruginosa IFO3923

3

7.0

Salmonella typhymurium

16

7.0

Food Name Dosage

cooked meat sausage 100-250 mg/kg

Western-style ham 100-250 mg/kg

Fresh livestock meat

Cold Fresh meat 200-400 mg/kg (Surface treatment

Frozen meat 200-400 mg/kg (Surface treatment ）

Juices and drinks Drinking pure water, 50-100 mg/kg

Fruit drinks 100-200 mg/kg

Protein kind drink 100-200 mg/kg

Water-based seasonings drinks 100-200 mg/kg

Tea, coffee, plant drinks 100-200 mg/kg

Aquatic Products Fresh seafood 200-400 mg/kg (Surface treatment ）

frozen seafood and its products 200-400 mg/kg (Surface treatment ）

Precast aquatic products 150-300 mg/kg

Cooked aquatic products 150-300 mg/kg

bakery products bread 100-200 mg/kg

Chinese style pastry 150-250 mg/kg

Western pastry 150-250 mg/kg

Dairy Products Pure milk 100-200 mg/kg

Dilute cream 150-250 mg/kg

Dilute cream cheese 150-250 mg/kg

ITEM		STANDARD
Description		Pale yellow powder
ε-Polylysine Purity		≥95%

Loss on drying		≤10%
Residue on ignition		≤1%
Heavy metals		≤20ppm
Arsenic		≤4ppm

Different Types of Microorganisms	Bacteric	MIC mg/Ltr	pH
Fungi	Aspergillus niger IFO4416	250	5.6
Fungi	Trichophyton mentagrophytes IFO7522	60	5.6
Yeast	Candida acutus IFO1912	6	5.0
	Phaffia rhodozyma IFO10129	12	5.0
	Pichia anomala IFO0146	150	5.0
	Pichia membranaefaciens IFO0577	< 3	5.0
	Rhodotorula lactase IFO1423	25	5.6
	Sporobolomyces roseus IFO1037	< 3	5.0
	Saccharomyces cerevisiae	50	5.0
	Zygosaccharomyces rouxii IFO1130	150	5.6
Gram+ bacteria	Geobacillus stearothermophilus IFO12550	5	7.0
	Bacillus coagulans IFO12583	10	7.0
	Bacillus subtilis IAM1069	< 3	7.3
	Clostridium acetobutylicum IFO13948	32	7.1
	Leuconostoc mesenteroides	50	6.0
	Lactobacillus brevis IFO3960	10	6.0
	L1 plantarum IFO12519	5	6.0
	Micrococcus luteus IFO12708	16	7.0
	Staphylococcus aureus IFO13276	12	7.0
	Streptococcus lactis IFO12546	100	6.0
Gram- bacteria	Raoultella planticola IFO3317	8	7.0
	Campylobacter jejuni	100	7.0
	Escherichia coli IFO13500	50	7.0
	Pseudomonas aeruginosa IFO3923	3	7.0
	Salmonella typhymurium	16	7.0

Food Name		Dosage
cooked meat	sausage	100-250 mg/kg
cooked meat	Western-style ham	100-250 mg/kg
Fresh livestock meat	Cold Fresh meat	200-400 mg/kg (Surface treatment
Fresh livestock meat	Frozen meat	200-400 mg/kg (Surface treatment ）
Juices and drinks	Drinking pure water,	50-100 mg/kg
	Fruit drinks	100-200 mg/kg
	Protein kind drink	100-200 mg/kg
	Water-based seasonings drinks	100-200 mg/kg
	Tea, coffee, plant drinks	100-200 mg/kg
Aquatic Products	Fresh seafood	200-400 mg/kg (Surface treatment ）
	frozen seafood and its products	200-400 mg/kg (Surface treatment ）
	Precast aquatic products	150-300 mg/kg
	Cooked aquatic products	150-300 mg/kg
bakery products	bread	100-200 mg/kg
	Chinese style pastry	150-250 mg/kg
	Western pastry	150-250 mg/kg
Dairy Products	Pure milk	100-200 mg/kg
	Dilute cream	150-250 mg/kg
	Dilute cream cheese	150-250 mg/kg