Wholesale ε-Polylysine Hydrochloride,Condiment Preservative

ε-Polylysine hydrochloride is a natural preservative extracted from the fermentation of Streptomyces albulus. It contains 25–35 lysine monomers linked through amide bonds to form a homopolymer. This substance appears as a pale yellow powder with strong hygroscopicity, a slightly astringent taste, high solubility in water, and limited solubility in ethanol. ε-Polylysine hydrochloride (ε-poly-L-lysine HCl) exhibits broad-spectrum antimicrobial activity, effectively inhibiting the growth of Gram-positive and Gram-negative bacteria, yeasts, and molds. Its application in the preservation of seasonings shows significant effects and broad prospects.  

I. Applications of ε-Polylysine Hydrochloride in Seasoning Preservation  

1. Inhibiting Microbial Growth  

ε-Polylysine hydrochloride effectively inhibits the growth and reproduction of various microorganisms, including bacteria, yeasts, and molds, which are the main causes of spoilage in seasonings. Its addition can significantly extend the shelf life of seasonings.  

2. Enhancing Product Quality  

By suppressing microbial growth, ε-polylysine hydrochloride helps retain the original color, aroma, and taste of seasonings, thus improving their overall quality. This contributes to a better consumer experience and higher satisfaction.  

3. Synergistic Effects with Other Preservatives  

ε-Polylysine hydrochloride can be used in combination with other preservatives, such as acetic acid, natamycin, EDTA, and potassium sorbate. These combinations result in synergistic effects, improving the overall preservation efficacy, reducing the required amount of a single preservative, and lowering production costs.  

II. Considerations for Using ε-Polylysine Hydrochloride in Seasonings  

1. Usage Concentration  

The concentration of ε-polylysine hydrochloride should be determined based on the type of seasoning, the level of microbial contamination, and the desired shelf life. The dosage should remain within a safe and effective range to avoid adversely affecting the flavor and taste of the seasoning.  

2. Usage Conditions  

ε-Polylysine hydrochloride retains strong antimicrobial activity under high-temperature, acidic, and alkaline conditions. However, its activity may be affected under extreme conditions, such as very high or very low pH. Therefore, suitable usage conditions should be determined based on the specific properties of the seasoning.  

3. Compatibility with Other Ingredients  

When adding ε-polylysine hydrochloride, attention should be paid to its compatibility with other ingredients in the seasoning to avoid adverse reactions or reduced antimicrobial efficacy.  

III. Examples of Application in Soy Sauce and Vinegar

1. Soy Sauce:  

When used alone, the recommended dosage of ε-polylysine hydrochloride in soy sauce is 80 ppm. When combined with acetic acid, natamycin, EDTA, or potassium sorbate, it can extend the shelf life of soy sauce by 3–6 months.  

2. Vinegar:  

In vinegar, the recommended dosage of ε-polylysine hydrochloride is 60 ppm when used alone. When combined with natamycin, EDTA, or potassium sorbate, it can similarly extend the shelf life of vinegar.  

ε-Polylysine hydrochloride offers remarkable antimicrobial efficacy and promising potential in seasoning preservation. By controlling its usage concentration and conditions, it can maximize its preservative effects, improve seasoning quality, and extend shelf life. Furthermore, its combination with other preservatives enhances preservation efficacy while reducing costs, making it an excellent choice for modern food preservation.