Biopreservative – HeliaGenesis

Purtect™ ε-Poly-Lysine & ε-Poly-Lysine HCL

Zhongyuan Zhang — Thu, 31 Oct 2024 02:39:36 +0000

Purtect™
ε-Poly-Lysine &
ε-Poly-Lysine HCL

Product Information

ε-Poly-l-lysine (ε-PL) is a natural homopolymer (amino acid) isolated and purified from the fermentation broth of Streptomyces. It exhibits potent bactericidal properties and a broad spectrum of anti bacterial activity.

Chemical Formula: H[C₆H₁₂N₂OHCl]ₙHO (n = 25–35)
CAS number: 26124-78-7
Appearance: white to cream-yellow powder

Applications

Polylysine is common in food applications such as boiled rice, noodles, soft drinks, processed cheese and cheese spreads, salad dressings, yogurt, soups, and fruit-flavored drinks. It inhibits gram-negative bacteria like P. aeruginosa and K. Pneumoniae.

Category	Food Applications	Dosage
Starch-based foods	Boiled Noodle	0.30%
Starch-based foods	Cooked Rice	0.25%
Meat & Seafood Products	Chicken	0.30%
Meat & Seafood Products	Tilapia Fillets	0.50%
Meat & Seafood Products	Raw Sea Bass	0.40%
Fruits and Vegetables	Carrot	250 mg/ml
Fruits and Vegetables	Tomato	200 mg/L

Product Certification

Purtect™ Lysozyme

Zhongyuan Zhang — Wed, 16 Oct 2024 06:04:47 +0000

Purtect™ Lysozyme

Product Information

Lysozyme is an antimicrobial protein naturally present in substantial amounts in mammalian milk and avian eggs. It can hydrolyze the peptidoglycan of bacterial cell walls, causing bacterial death, playing an important role in food preservation.

Chemical Formula: C₉₉H₁₅₉N₃₇O₂₃
CAS number: 12650-88-3
E number: 1105
Appearance: white granule

Applications

Lysozyme is commonly used in dairy products, meat, fruit and vegetable processing, and certain beverages to extend shelf life and enhance food safety. It mainly inhibits Gram-positive bacteria such as lactic acid bacteria and Listeria.

Food Application	Recommended Level of Lysozyme
Cheese	Appropriate amount according to production needs
Fermented Wine	0.5 g/kg

Product Features

Wide pH- and temperature-resistance range
- Shelf-life extender properties remain stable and effective under wide pH and temperature conditions
Broad spectrum of antibacterial activity
- Effectively inhibits various Gram-positive bacteria and some Gram-negative bacteria
No residual
- Easily decomposed, does not produce harmful residues
No impact on manufacture process
- Lysozyme selectively acts on the cell walls of bacteria and has weak inhibitory effects on fungus

Purtect™ Natamycin

Jingjing Qiao — Wed, 16 Oct 2024 05:36:10 +0000

Purtect™ Natamycin

Product Information

Natamycin is a natural antimicrobial peptide produced by the strains of Streptomyces natalensis that is often used as a bio preservative to prevent yeast and mold growth. It is free of odor and color.

Chemical Formula: C₃₃H₄₇NO₁₃
CAS Number: 7681-93-8
INS Number: 235
Appearance: White to creamy-white crystalline powder

Applications

Natamycin is commonly used as a natural preservative in many varies cheese product, it can be coated, sprayed and directly added into cheese and processed cheese. Natamycin is also used in meat and fish products, cake, sauces and beverages, etc.

Country	Permitted Level	Application
EU	1 mg/dm²	Surface treatment of hard, semihard, and semisoft cheeses and dried and cured sausages
United States	≤ 20 g/kg	Applied on cheese
Canada	≤ 20 ppm	Cheese
Canada	≤ 10 ppm	Shredded/grated cheese
Australia	15 mg/kg	Cheese and cheese products

Product Certification

Purtect™ Nisin

Zhongyuan Zhang — Mon, 14 Oct 2024 09:13:00 +0000

Purtect™ Nisin

Product Information

Nisin is a small-molecule polypeptide with antibacterial activity that is synthesized and secreted by Lactococcus. At normal levels of use, it does not affect the color, odor or flavor of the finished product.

Chemical Formula: C₁₄₃H₂₃₀N₄₂O₃₇S₇
CAS number: 1414-45-5
E number: 234
Appearance: white to light brown powder

Applications

Nisin is commonly used as a preservative in processed cheeses and cheese spreads, pasteurized liquid egg products, processed meats, canned food, and beer to inhibit Gram-positive bacteria that cause spoilage and common pathogens that cause food poisoning, such as Listeria, Clostridium botulinum, and Bacillus cereus.

Food Applications	Dosage Level (mg/kg or mg/L)
Processed Cheese	5.0-15.0
Pasteurized Chilled Soups	2.5-6.25
Canned Foods	2.5-5.0
Cooked Sausage	5.0-25.0
Salad Dressings	1.25-5
Beer: pitching Yeast Wash	25.0-37.5
Processed Meat	0.25-1.25, 200 IU/g