ε-Polylysine Hydrochloride Raw Material Pricing,Broad Spectrum Antimicrobial

ε-Polylysine hydrochloride has broad - spectrum antibacterial properties. It can inhibit the growth and reproduction of common microorganisms such as Escherichia coli, Staphylococcus aureus, and yeast. When added in appropriate amounts to infant foods, it can extend the shelf - life of the food, reduce the risk of microbial contamination, and ensure the quality of the food during storage and transportation. For example, in infant purees like fruit puree and meat puree, it can effectively prevent spoilage caused by microbial growth.

In addition to its antibacterial effect, ε-polylysine hydrochloride may also have a positive impact on the quality characteristics of infant foods, such as texture and taste. For instance, in some infant dairy products, it can, to a certain extent, regulate the rheological properties of the product, making the product more stable and giving it a smoother texture, thus enhancing the acceptance of the food by infants.

Safety Considerations

ε-Polylysine hydrochloride is a natural biopolymer and is generally considered to have high safety. In the human body, it can be degraded into lysine, which is one of the essential amino acids for humans and is involved in various physiological processes such as protein synthesis. Usually, it does not accumulate in the body to produce toxicity.

Although ε-polylysine hydrochloride is relatively safe, for the special group of infants, the dosage still needs to be strictly controlled. Excessive intake may burden the digestive system of infants and affect the absorption of nutrients. Different countries and regions have different regulations on its usage dosage in infant foods. For example, in China, according to relevant food safety standards, the maximum usage amounts in different types of infant foods are clearly limited to ensure the safety of infant intake.

Although the occurrence of allergic reactions caused by ε-polylysine hydrochloride is relatively rare, individual differences are still possible. The immune systems of infants are not fully developed, and they may be more sensitive to certain substances. Therefore, when introducing foods containing ε-polylysine hydrochloride into an infant's diet, close attention should be paid to whether the infant shows allergic symptoms such as rashes, vomiting, diarrhea, or difficulty breathing. Once an allergic reaction occurs, consumption should be stopped immediately, and medical help should be sought.

In infant foods, ε-polylysine hydrochloride may interact with other nutritional components or additives. For example, it may form complexes with certain minerals, affecting the absorption of minerals. Or when used in combination with other antibacterial agents, it may produce synergistic or antagonistic effects, affecting the overall antibacterial effect and safety. Therefore, when designing the formula, these interactions need to be fully considered, and through scientific experiments and verification, the safety and nutritional balance of the food should be ensured.