Export ε-polylysine hydrochloride


ε-Polylysine hydrochloride is a natural antimicrobial agent derived from bacterial fermentation.It has a long history of use in the food industry, primarily as a preservative due to its antimicrobial properties.Some common uses of ε-polylysine hydrochloride in food include preservative,antimicrobial agent,meat and poultry products,seafood,sauces and dressings,dairy products,bakery products,beverages,noodles and pasta,ect.

One of the main purposes of ε-polylysine hydrochloride is its role as a preservative.It inhibits the growth of bacteria, yeasts, and molds in food products, helping to extend shelf life by preventing spoilage.

ε-Polylysine hydrochloride exhibits broad-spectrum antimicrobial activity.It can be effective against various microorganisms, including Gram-positive bacteria and some fungi.This makes it valuable in inhibiting the growth of spoilage organisms and pathogens in food.

ε-Polylysine hydrochloride is often used in meat and poultry products to prevent the growth of bacteria that can cause spoilage or foodborne illnesses.It helps maintain the quality and safety of these products during storage.

Seafood products are susceptible to microbial spoilage, and ε-polylysine hydrochloride can be applied to prevent bacterial and fungal growth, extending the freshness of seafood.

Sauces and dressings can be prone to spoilage due to their moisture content.The addition of ε-polylysine hydrochloride helps prevent the growth of microorganisms, ensuring the stability and safety of these products.

Some dairy products, such as cheeses and yogurts, may benefit from the antimicrobial properties of ε-polylysine hydrochloride to prevent unwanted microbial contamination.

In bakery items, where moisture content can vary, ε-polylysine hydrochloride may be used to enhance microbial stability and extend the shelf life of products like bread, cakes, and pastries.

Certain beverages, especially those with natural ingredients, may use ε-polylysine hydrochloride to inhibit the growth of microorganisms and maintain product quality.

In the production of noodles and pasta, ε-polylysine hydrochloride can be added to prevent the growth of spoilage microorganisms and enhance the shelf life of these products.

The use of food additives, including ε-polylysine hydrochloride, is subject to regulatory approval in various countries.Manufacturers must adhere to established guidelines and ensure that the levels used are within permissible limits to guarantee the safety of the food products.