Preservative For Condiments
Preservative for condiments is a kind of food preservative produced by microbial fermentation to obtain ε-polylysine, and produced through a unique refined, purified, compound process.
Features:
■It is compounded by natural food preservatives ε-polylysine and other natural ingredients, it can control the microbial content effectively, extend the shelf life of condiments, and reduce the use of chemical preservatives.
■It can be used for preservation of natural brewing vinegar, soy sauce, compound seasoning , pickles, salted products, fish sauce etc.
■White solid powder.
■Add according to the total amount of material, the range is generally 0.2~0.5%.
Storage:
Avoid direct sunlight, low temperature and humidity at the seal. Shelf life is 12 months after manufacture.
Packing：
1kgⅹ10/carton
Notes:
■After opening, cold storage, use as soon as possible.
■When using, dissolved fully. If there are some precipitation formation, it is no effect on performance and quality.
■The usage and save method may be different according to the customer's production formula and the status of the production line. It needs to be verified on the basis of appropriate verification.
General properties of ε-polylysine:
1.High security
■It is a native biological preservative
2.Broad antibacterial spectrum
■It can play a good bacteriostatic effect on gram-positive bacterial(Bacillus cereus, etc.), gram-negative bacterial(E. coli, etc), yeast etc., especially for food poisoning microorganism.
■It can also play a good bacteriostatic effect on thermoduric bacterial which is represented by bacillus subtilis.
■It also have a good antibacterial effect on Lactic bcid bacteria which have a great influence on food preservation.
Inhibitory effects on microorganism of ε-polylysine
Test microorganism | Minimum inhibitory concentration（ppm） | |
Lactobacillus brevis | Lactobacillus brevis | 10 |
Streptococcus lactis | Streptococcus lactis | 100 |
Escherichia coli | Escherichia coli | 50 |
Staphylococcus aureus | Staphylococcus aureus | 12 |
Pseudomonas aeruginosa | Pseudomonas aeruginosa | <3 |
Salmonella Typhimurium | Salmonella typhimurium | 16 |
Bacillus subtillis | Bacillus subtilis | 3 |
Bacillus cereus | Bacillus cereus | 30 |
Bacillus stearothermophilus | Bacillus stearothermophilus | 5 |
Micrococcus luteus | Micrococcus luteus | 16 |
Clostridium | Clostridium sporogenes | 32 |
Campylobacter jejuni | Campylobacter jejuni | 100 |
Saccharomyces cerevisiae | Saccharomyces cerevisiae | 50 |
Candida | Candida utilis | <3 |
Pichia membranaefaciens | Pichia menbranaefaciens | <3 |
Pichia anomala | Pichia anomala | 150 |
Combination yeast | Zygosacchromyces rouxii | 150 |
Rhodothece glutinis | Rhodotorula lactosa | 25 |
Aspergillus niger | Aspergillus niger | 250 |
3.Wide range of conditions
■ε-polylysine has good heat resistance（thermal stability test）
Experiment method | Minimum inhibitory concentration（ppm） |
No heating products | 50 |
80℃，heating 60 min. | 50 |
100℃，heating 30 min. | 50 |
120℃，heating 20 min. | 50 |
※Escherichia coli was used as test bacteria
■ε-polylysine can be used in a wide range of PH
Test microorganisms | Minimum inhibitory concentration（ppm） | |||
pH | 5.0 | 6.0 | 7.0 | 8.0 |
Bacillus subtilis | 3.0 | 3.0 | 3.0 | 3.0 |
Bacillus cereus | 25.0 | 100.0 | 50.0 | 12.5 |
Colibacillus | 25.0 | 25.0 | 50.0 | 50.0 |
Staphylococcus aureus | 12.5 | 25.0 | 12.5 | く6.3 |
■ε-polylysine has good water solubility
Our company has conducted a variety of research and development on the application of preservatives, and if there are any problems, please contact us.
