Lysozyme Chloride, Lyophilized Powder, Hen Egg White Source, 20,000 U/mg, Food Grade


Weight: 8 oz (228 g)
Price:
Sale price€118,08

Description

Lysozyme Chloride Powder was obtained by isolation of the enzyme from the liquid protein of the chicken egg, drying and pasteurization. It is an anti-bacterial protein that breaks down bacterial cell walls, it has been widely used in the food industry as a natural preservative.

Specification:

Chemical Name:

Lysozyme Chloride

CAS Number:

9066-59-5

Synonyms:

Lusozyme; Muramidase;

Lysozyme hydrochloride;

Mucopeptide N-acetylmuramoylhydrolase;

Source:

Hen Egg White

Appearance

White to off-white crystalline powder

Activity:

Not less than 20,000 U/mg

PH:

3.0 to 4.5

Moisture:

Not more than 8.0%

Ash:

Not more than 2.0%

Nitrogen:

Not less than 16%

Solubility:

Not less than 95%

 

Regulatory Issues:

1) Lysozyme was affirmed as Generally Recognized as Safe (GRAS) for use in cheese by the U.S. Food & Drug Administration (Federal Register, March 13, 1998 - Tentative Final Rule).

2) Lysozyme has approval as a preservative (E1105), in the E.U. Directive on food additives.

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