High Quality ε-Polylysine Hydrochloride,Food Preservative

ε-Polylysine hydrochloride, as a natural preservative, has a wide range of applications in food safety. The following is a comparative analysis of ε-polylysine hydrochloride and food safety standards:

Ⅰ.Characteristics of ε-Polylysine Hydrochloride  

1. Source:  

ε-Polylysine hydrochloride is derived from the controlled fermentation broth of Streptomyces diastatochromogenes or Streptomyces albulus. It is purified through processes such as ion-exchange resin adsorption, desorption, and refinement.  

2. Antimicrobial Spectrum:  

It exhibits significant inhibitory effects on Gram-positive and Gram-negative bacteria, yeasts, molds, and other microorganisms.  

3. Physicochemical Properties:  

·Heat Stability:  

ε-Polylysine hydrochloride remains stable under high temperatures (e.g., 121°C for 30 minutes), making it suitable for products requiring heat treatment.  

·High Water Solubility:  

It dissolves easily in water, with a solubility of at least 500 g/L.  

·Wide pH Range:  

It retains strong antimicrobial activity under pH conditions ranging from 2 to 9.  

·Strong Synergy:  

It is effective as a standalone preservative and demonstrates enhanced antimicrobial effects when combined with other food additives such as acetic acid, ethanol, glycine, and organic acids.  

·High Safety:  

Acute toxicity tests indicate an LD50 of 5 g/kg, similar to table salt. After ingestion, ε-polylysine hydrochloride is degraded into lysine, which is absorbed and utilized as a nutrient by the body.  

Ⅱ.Food Safety Standards for ε-Polylysine Hydrochloride  

1. Scope of Use:  

ε-Polylysine hydrochloride can be used as a preservative in a wide range of foods, including fruits, vegetables, legumes, edible fungi, rice and its products, wheat flour and its products, coarse grain products, meat and meat products, condiments, and beverages.  

2. Usage Limits:  

National standards specify different maximum usage levels for ε-polylysine hydrochloride depending on the food type. For example:  

·Fruits, vegetables, legumes, and edible fungi: up to 0.30 g/kg  

·Rice and its products: up to 0.25 g/kg  

·Wheat flour and its products: up to 0.30 g/kg  

·Coarse grain products: up to 0.40 g/kg  

·Meat and meat products: up to 0.30 g/kg  

·Marinated eggs: up to 0.50 g/kg  

3. Quality Standards:  

ε-Polylysine hydrochloride as a food additive must meet relevant quality standards and physicochemical indicators to ensure its safety and effectiveness.  

Ⅲ.3. Comparative Analysis  

1. Safety:  

As a natural preservative, ε-polylysine hydrochloride has been widely recognized for its safety. Compared to synthetic preservatives, it exhibits lower toxicity and higher safety levels.  

2. Antimicrobial Effectiveness:  

ε-Polylysine hydrochloride has a broad-spectrum antimicrobial effect, significantly inhibiting a wide range of microorganisms, making it highly versatile in food preservation.  

3. Compliance with Standards:  

When used in accordance with food safety standards, ε-polylysine hydrochloride ensures food safety and quality. Additionally, it can synergize with other food additives to further enhance preservation effects.  

ε-Polylysine hydrochloride is a natural, efficient, and safe preservative with extensive applications in the food safety field. By adhering to food safety standards and proper usage guidelines, it can ensure both the safety and quality of food products.