ε-Polylysine Hydrochloride Ordering Quotation,Dairy Preservation

The application prospects of ε-polylysine hydrochloride in dairy product preservation are broad, primarily due to its excellent antimicrobial properties and safety.  

ε-Polylysine hydrochloride exhibits significant inhibitory effects on Gram-positive and Gram-negative bacteria, yeast, mold, and viruses, giving it a notable advantage in dairy product preservation. It remains stable at high temperatures (121°C for 30 minutes) and can therefore participate in the heat treatment process of dairy products, making it suitable for co-processing with raw materials during production. Additionally, ε-polylysine hydrochloride is easily soluble in water, enabling uniform incorporation into dairy products.  

Within a pH range of 2 to 9, ε-polylysine hydrochloride maintains strong bactericidal activity, addressing the shortcomings of other preservatives that exhibit reduced activity under neutral and alkaline conditions. When used in combination with other food additives, such as vinegar, ethanol, glycine, and organic acids, it demonstrates synergistic effects, significantly enhancing antimicrobial efficacy.  

The acute toxicity test (LD50) of ε-polylysine hydrochloride is 5 g/kg, comparable to table salt. After ingestion, it degrades into lysine, a nutrient that is absorbed and utilized by the body without any toxic or side effects.  

ε-Polylysine hydrochloride effectively inhibits spoilage microorganisms in dairy products, thereby extending their shelf life. For instance, in milk preservation trials, when used in combination with glycine, it significantly extended the storage period of milk.  

Dairy products preserved with ε-polylysine hydrochloride maintain good sensory quality and physicochemical properties throughout their shelf life, meeting consumers' demand for high-quality dairy products.  

As a natural, non-toxic, and biodegradable microbial preservative, ε-polylysine hydrochloride can reduce microbial contamination in dairy products, enhancing product safety.  

With increasing consumer demand for food safety and quality, the need for effective dairy product preservatives is also growing. ε-Polylysine hydrochloride, as an excellent natural preservative, is expected to gain more recognition and adoption from dairy companies. Additionally, as governments worldwide impose stricter food safety and environmental regulations, they are encouraging the use of natural, non-toxic preservatives, providing further policy support for the application of ε-polylysine hydrochloride in dairy preservation.  

As technology advances, research on ε-polylysine hydrochloride will deepen, with continuous innovation and improvement in its preparation processes and application techniques, unlocking more possibilities for its use in dairy product preservation.