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.