Preservative For Fruit And Vegetable Products
Preservative for fruit and vegetable products 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 edible alcohol.
■Colorless transparent liquid.
■Spray on the surface of fruits and vegetables before packaging according to the 0.1% ~ 0.5% of food material weight.
■When added in salad sauce, fish sauce, seasoning, the additive amount is 1% ~ 2%.
■After diluted to 40 ~ 50% concentration, it can preserve the fresh for raw meat,tuna and other fishes, sweet shrimp, sushi and other fresh products.
■Less amount can give a good preservative effect.
■The flavor of the food was not affected after addition.
Storage:
Avoid direct sunlight, low temperature and humidity at the seal. Shelf life is 12 months after manufacture.
Packing:
15kg/drum
Notes:
■After opening, cold-storage, use as soon as possible.
■There may be precipitate formation, but no effect on performance and quality.
General properties of ε-polylysine
1. High security
■It is a native biological preservative.
2. Antibacterial broad 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 20min. | 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.
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