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ε-Polylysine Hydrochloride Raw Materials Wholesale,Fast Food

TIME:2025-01-17

ε-Polylysine Hydrochloride is widely used in fast food products, offering several significant advantages.

ε-Polylysine hydrochloride exhibits strong antimicrobial activity, effectively inhibiting the growth of bacteria, molds, and yeasts, thereby extending the shelf life of fast food products.  

It is widely applied in various fast food items such as rice, noodles, cooked vegetables, and meats to ensure freshness and safety during storage and transportation.  

ε-Polylysine Hydrochloride possesses excellent antioxidant properties, which help suppress lipid oxidation in foods. This slows down the rate of spoilage, maintaining the color, aroma, taste, and nutritional value of fast food products, thereby enhancing the overall consumer experience.  

ε-Polylysine Hydrochloride enhances the viscosity and elasticity of food, improving its texture and mouthfeel. In fast food, it can make rice softer, noodles more springy, and the overall texture more appealing.  

ε-Polylysine Hydrochloride is a natural preservative derived from the controlled fermentation of *Streptomyces albulus*. It undergoes processes such as adsorption, desorption, and purification using ion-exchange resins. It is highly safe and harmless to humans.  

It effectively inhibits a wide range of bacteria, molds, and yeasts, making it highly effective in preventing spoilage and extending the shelf life of fast food products.  

ε-Polylysine Hydrochloride exhibits excellent thermal stability and pH stability, maintaining consistent preservative effects during food processing and storage regardless of temperature fluctuations or acidic/alkaline conditions.  

As a biological preservative, ε-Polylysine Hydrochloride offers superior environmental compatibility compared to chemical preservatives. Its use reduces reliance on chemical preservatives, thereby minimizing environmental pollution.  

In addition to its preservative effects, ε-Polylysine Hydrochloride can improve the taste and nutritional value of fast food products. It enhances food viscosity and elasticity, improves texture and mouthfeel, and protects vitamins in food from degradation caused by light, oxygen, and heat, thereby extending their retention time.  

The application of ε-Polylysine Hydrochloride in fast food offers numerous advantages. It not only extends shelf life and prevents spoilage but also improves taste and nutritional value. As a natural, safe, and eco-friendly biological preservative, it aligns with modern consumers' demand for health, safety, and environmental sustainability.  

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