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Preservative For Beverage

Source:Nusun Biotech Time:2017-12-01

Preservative for beverage 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 natural ingredients such as nisin,it can control the microbial content and influence of chemical preservatives on beverage effectively.
  ■ It can be used for vegetable and fruit juice beverage(corn juice,coconute juice,vegetable juice,fruit juice etc.),fermented protein beverage, non-fermented protein beverage,carbonated beverage,tea beverage etc.
  ■ White solid powder.
  ■ Add according to the total amount of beverage, the range is generally 0.1~0.5%.

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 bacteriostatic 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.