ε-Polylysine Hydrochloride is used in Functional Foods

Development and Application of ε-Polylysine Hydrochloride in Functional Foods  

Ⅰ. Applications in Different Functional Foods  

1. Dairy Products  

Adding ε-polylysine hydrochloride to yogurt, cheese, and other dairy products can inhibit the growth of undesirable bacteria while allowing lactic acid bacteria to function normally. This extends the shelf life of dairy products without affecting their flavor and nutritional value. For example, in yogurt production, ε-polylysine hydrochloride can prevent spoilage, phase separation, and contamination by unwanted bacteria, helping maintain smooth texture and high product quality.  

2. Baked Goods  

Bread, cakes, and other baked products are susceptible to mold contamination, leading to spoilage. Adding ε-polylysine hydrochloride can effectively inhibit mold growth, extend shelf life, and help maintain soft texture and freshness. For instance, in whole wheat bread, the addition of ε-polylysine hydrochloride allows it to be stored at room temperature for a longer period without molding.  

3. Beverages  

In fruit and vegetable juices, protein drinks, and similar beverages, ε-polylysine hydrochloride can suppress the growth of bacteria and yeasts, preventing cloudiness, sedimentation, and spoilage. For example, in orange juice, the addition of this compound can reduce microbial degradation, maintaining its color, taste, and overall quality.  

4. Meat Products  

In ham, sausages, and other processed meat products, ε-polylysine hydrochloride inhibits spoilage bacteria and pathogens such as Clostridium botulinum, significantly improving food safety. Additionally, it allows for reduced usage of traditional preservatives like nitrites, which are associated with potential carcinogenic risks, making meat products safer and healthier.  

5. Health Foods  

In functional foods designed to boost immunity or regulate gut microbiota, ε-polylysine hydrochloride serves as a preservative to ensure product stability while also supporting gut microbiome balance through its antimicrobial properties. This enhances the synergistic effects of other functional ingredients, making it valuable for health food applications.  

Ⅱ. Advantages of Development  

1. High Safety  

As a natural biopreservative, ε-polylysine hydrochloride breaks down into lysine in the digestive system, making it both safe and nutritious. This makes it highly suitable for functional foods that require strict safety standards.  

2. Broad-Spectrum Antimicrobial Activity  

ε-Polylysine hydrochloride is effective against Gram-positive and Gram-negative bacteria, yeasts, and molds, helping prevent microbial contamination during the production, storage, and distribution of functional foods, thereby ensuring quality and efficacy.  

3. Excellent Stability  

With high thermal and pH stability, ε-polylysine hydrochloride retains its antimicrobial activity even under high-temperature sterilization and varying pH conditions during food processing, ensuring it does not interfere with food formulation or quality.  

4. Synergistic Effects  

It can work in combination with vitamins, minerals, probiotics, and other functional ingredients. For example, when used alongside probiotics, it inhibits harmful bacteria while creating a favorable environment for beneficial bacteria, enhancing probiotic effectiveness and improving the overall impact of functional foods.  

Ⅲ. Market Prospects  

1. Meeting Consumer Demand  

As consumers increasingly seek healthy and natural foods, the functional food market is growing rapidly. ε-Polylysine hydrochloride, as a natural and highly effective preservative, aligns with consumer preferences for clean-label, additive-free, and health-conscious products, offering great market potential.  

2. Enabling Product Innovation  

The use of ε-polylysine hydrochloride opens new opportunities for functional food innovation. By combining it with different functional ingredients and processing technologies, manufacturers can develop novel products with unique health benefits. For example, low-sugar, low-fat, high-fiber baked goods preserved with ε-polylysine hydrochloride can cater to specific consumer segments, such as health-conscious and dietary-restricted individuals.

3. Regulatory Support and Industry Recognition  

Regulations clearly define the permissible use and limits of ε-polylysine hydrochloride in food, ensuring its legal application in functional foods. Additionally, as the industry shifts toward natural preservatives, ε-polylysine hydrochloride is gaining increasing recognition and acceptance, further expanding its applications in the functional food sector.