Food-grade ε- Polylysine Hydrochloride


Food-grade ε-polylysine hydrochloride is an important food additive, typically appearing as a white to creamy yellow powder with a wide range of applications and unique properties. It is obtained from controlled fermentation cultures of Streptomyces albulus or Streptomyces noursei, followed by ion exchange resin adsorption, desorption, and purification.

Food-grade ε-polylysine hydrochloride is primarily used as a food preservative, widely applied in fruits, vegetables, legumes, edible fungi, rice and rice products, wheat flour and its products, coarse grain products, meat and meat products, seasonings, beverages, and various other foods. It has significant inhibitory effects on Gram-positive and Gram-negative bacteria, yeast, and mold, effectively suppressing various microorganisms.

ε-Polylysine hydrochloride does not decompose at high temperatures (e.g., 121°C for 30 minutes), making it suitable for use in thermal processing of products. It is easily soluble in water, with a solubility of at least 500 g/L, and retains strong antimicrobial properties under pH conditions ranging from 2 to 9. Its effectiveness is enhanced when used in combination with other food additives (such as vinegar, ethanol, glycine, etc.).

The acute toxicity test (LD50) is 5 g/kg, comparable to table salt. Once ingested, it can degrade into the nutrient lysine without causing side effects. Studies have shown that ε-polylysine hydrochloride can effectively inhibit enzyme activity and fat absorption, thereby helping to reduce the incidence of obesity.

Food-grade ε-polylysine hydrochloride is typically sealed in packages such as 500g×20 bottles/carton or 20kg/drum, but can also be packaged according to customer requirements. It should be stored in dry, cool, and ventilated conditions to ensure product stability and quality.

As a safe and efficient food preservative, food-grade ε-polylysine hydrochloride has broad application prospects in the food industry.