Preservative For Baked Products
Preservative for baked 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 natamycin, emulgato etc., it can control the influence of chemical preservatives on food flavor effectively.
■It has a good bacteriostatic effect on heat resistant bacillus and molds.
■The shelf life of the food can be prolonged under low additive volume.
■It can be used in the following food: desserts（cream cake, glutinous rice cake dough, bean-paste filling, sweet green rice ball）, breads and pastries（steamed cake）.
■White solid powder.
■Add according to the total amount of food, the range is generally 0.2% ~ 1%.
Storage:
Avoid direct sunlight, low temperature and humidity at the seal. Shelf life is 12 months after manufacture.
Packing:
10kg/carton
Notes:
■After opening, cold storage, use as soon as possible.
■Different methods for different products, please consult our technicians.
For example：Being used for cream cake, it can be added to the milk before heating, equivalent to 0.5% of the cream weight. Being applied to the bean paste filling, it can be added in water or sugar solution according to 0.2% of all the materials weight.
General properties of ε-polylysine:
1.High security
■It is a nutrive 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 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.
