ε-Polylysine hydrochloride is a natural preservative extracted from *Streptomyces* through controlled fermentation. It contains 25-35 L-lysine residues, is highly soluble in water with a solubility of at least 500g/L, and maintains strong antibacterial activity under pH 2-9 conditions.
Additionally, it has excellent thermal stability, remaining stable under high-temperature environments (e.g., 121°C for 30 minutes), making it suitable for use in product heat treatment processes. ε-Polylysine hydrochloride exhibits significant preservative effects in baked goods, such as:
1. Broad-Spectrum Antibacterial Activity
ε-Polylysine hydrochloride shows significant inhibitory effects on Gram-positive and Gram-negative bacteria, yeasts, molds, and other microorganisms. In baked goods, these microorganisms are the primary causes of spoilage, so the addition of ε-polylysine hydrochloride can effectively extend the shelf life of baked products.
2. Improved Shelf Life
Baked goods often contain high moisture and sugar content, which makes them susceptible to microbial growth. The addition of ε-polylysine hydrochloride significantly reduces the growth rate of microorganisms, thus improving the shelf life of baked products.
3. Maintaining Food Quality
During baking, ε-polylysine hydrochloride effectively inhibits microbial growth, preventing spoilage. It also helps preserve the original flavor and texture of the food, ensuring that baked goods maintain optimal quality throughout their shelf life.
The amount of ε-polylysine hydrochloride to be added varies depending on the type of baked goods. In general, the addition amount for pastries, bread, and other products is within the range specified by national standards to ensure both preservation efficacy and safety. It is recommended to prepare a 5%-10% solution of ε-polylysine hydrochloride using cold or distilled water and mix it thoroughly with the baked goods. For uniform mixing, a stepwise addition method should be used. Additionally, it can be combined with other food additives (such as acetic acid, ethanol, glycine, organic acids, etc.) to further enhance its antibacterial effects.
ε-Polylysine hydrochloride has been approved as a safe food preservative in multiple countries and regions. Its acute toxicity tests show an LD50 of 5g/kg, which is similar to that of table salt, ensuring its safety in baked products when used correctly. When using ε-polylysine hydrochloride, it is essential to strictly adhere to national standards and regulations to ensure compliance with recommended amounts and usage methods. Attention should also be paid to its interactions with other food additives to avoid undesirable effects.
In summary, ε-polylysine hydrochloride shows significant preservative effects, effectively extending the shelf life of baked goods while maintaining their quality. During its use, attention should be given to dosage, methods of use, safety, and regulatory compliance.