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:
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Chemical Name: |
Lysozyme Chloride |
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CAS Number: |
9066-59-5 |
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Synonyms: |
Lusozyme; Muramidase; |
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Lysozyme hydrochloride; |
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Mucopeptide N-acetylmuramoylhydrolase; |
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Source: |
Hen Egg White |
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Appearance |
White to off-white crystalline powder |
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Activity: |
Not less than 20,000 U/mg |
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PH: |
3.0 to 4.5 |
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Moisture: |
Not more than 8.0% |
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Ash: |
Not more than 2.0% |
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Nitrogen: |
Not less than 16% |
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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.