New Food Additive E-Polylysine

Product Specifications

Markets:	North America,South America,Eastern Europe,Southeast Asia,Oceania,Eastern Asia,Western Europe
Shelf Life:	Two Years
State:	Powder
Function:	Not Affect Food Flavor
Resource:	Natural
Type:	Antioxidant

Product Description

E-polylysine is a naturally produced, cationic homopolymer of 25-30 L-lysine(due to Streptomyces albulus fermentation. ), which was connected by e-amido bond compounded by a e-amido of l-lysine and a e-carboxyl of another l-lysine.

E-polylysine can greatly inhibit the growth of bacteria, yeasts and moulds bacteria, especially to the Gram+ bacteria like E. Coli, Bacillus subtilis, Yeast, Lactic acid bacteria, Staphylococcus aureus. Which can't easily be inhibited by others.

As a good preservative, E-PL is characterized as being high safety, water-soluble, stable at high temperatures, widely usage, non prejudice to the taste, antibacterial in neutral or subacidity conditions. Because of the stability at high temperatures, it can inhibit some heat-resistant bacillus after heat treatment and some Tadpole-shaped
Noncontractile siphovirus as well.

E-PL can stop small intestine fat absorption through inhibiting pancreatic lipase activities, so it can be the dietotherapy for obese patients. Besides, E- PL also can be used in cosmetics, disinfectant or cleaner for food machinery or hutch, etc.

Safety

It had been approved by FDA for use as an antimicrobial agent in cooked rice or sushi rice at levels up to 50 milligrams per kilogram (mg/kg) of rice. The results of an acute toxicity study and bacterial assays for mutagenicity show that E-Polylysine was non-toxic and there was no evidence for mutagenic activity of E-Polylysine. So E-Polylysine is absolutely safe to be used as food preservative

No Influence on Food Flavor

As a food preservative, E-PL does not affect food flavor. When added to food, E-PL and dextran will have Maillard reaction after high temperature disinfecting because of its excellent
Heat-resistance property. Not only can it maintain the effectiveness of antimicrobial, but also it has strong emulsifying properties, which is unacted whether the food is under circumstances of pH7 or 1 mol/L NaCl. ( Even food in pH7 and 1 mol / L NaCl environment, this emulsifying properties are not affected) Therefore, E-PL as food additive has a dual function of emulsification and fresh-keeping.

Application in Food

The most prominent feature is Broad-spectrum antimicrobialin. Antibiotic property e-PL can used as food preservative in meat, poultry, marine products, bread, biscuits and any other kinds of food. E-PL is in line with consumers' health demands as natural and safe preservative.
Except single use, e-PL can mix with other food additives like aminoacetic acid, vinegar, ethanol, Vitamin, glycine, Twelve amino Acid thiamine, etc, which greatly improves the preservative ability. You may confect the e-Polylysine with the food and mix fully or Spray e-Polylysine directly onto the surface of food. Both of the methods are proved to have conspicuous antibiotic action and preservative effects in killing or inhibiting the pathogenic microorganism in food or on food surface.

In 1989, Japan added e-Polylysine to its national annexing agent catalogue listing as natural additive for foodstuff and allow its use. Following Closely, Korea allowed its use as food additive. In US and Europe, the frequently-used preservatives sorbic acid, while in July, 2003, e-Polylysine was officially recognized as safe as food preservative by FDA with GRAS Notice No1 GRN0001351. Besides, e-PL can be used as washing and sterilizing agent in food machinery and container for food processing enterprises.