High-Quality ε- Polylysine hydrochloride from China at Wholesale Prices

The use of ε-polylysine hydrochloride at high temperatures is highly effective, primarily due to its excellent thermal stability and antibacterial properties.ε-Polylysine hydrochloride performs exceptionally well in high-temperature environments, remaining intact even when heated at 121°C for 30 minutes. This characteristic allows it to undergo thermal processing along with raw materials during food production without losing its activity or functionality. According to some studies, it retains its antibacterial capability after being heated at 80°C for 60 minutes and at 120°C for 20 minutes, further demonstrating its stability and reliability at high temperatures.

ε-Polylysine hydrochloride has a broad spectrum of antimicrobial activity, effectively inhibiting various microorganisms, including Gram-positive and Gram-negative bacteria, yeasts, and molds. Its antibacterial effects remain intact under high-temperature conditions and may even inhibit certain heat-resistant microorganisms.

When ε-polylysine hydrochloride is used in combination with other food additives (such as acetic acid, ethanol, glycine, organic acids, etc.), it can produce a synergistic effect, greatly enhancing its antibacterial effectiveness. This synergistic effect may also be enhanced under high-temperature conditions.

Due to its thermal stability and antibacterial properties,ε-polylysine hydrochloride is well-suited for use in food preservation during processing. For example, it can be added to meat products, seafood, soy products, and other perishable foods to extend their shelf life.

For products that require high-temperature processing (such as canned foods and high-temperature sterilized beverages),ε-polylysine hydrochloride can serve as an ideal preservative. It can maintain its activity at high temperatures, ensuring the safety and quality of the products.

The use of ε-polylysine hydrochloride at high temperatures is highly effective, with outstanding thermal stability and broad-spectrum antibacterial properties. This makes it an important choice as a preservative in the food processing industry.