Lysozyme is a kind of natural antimicrobial agent derived from liquid egg white. It is mainly used in milk and in casings for frankfurters as the natural food preservative. Registry Index: CAS: 9001-63-2 EC: 3.2.1.17 GRAS: 21CFR 170.36 Quality Standard: FAO/WHO, 1992 (hydrochloric lysozyme) Toxicity: 1. LD50 20g/kg(mouse，via oral intake) 2. ADI permissive（FAO/WHO, 1994）. Usage: As food preservative agent: extending the shelflife of cheese、meat、caviar etc. It also can be used to prevent the late blowing in hard and semi-hard cheese with long ripening. Package: 25kg/drum Storage: Sealed, kept in cool and dry place without direct sun lights Please contact at zhao.hill@gmail.com for details.
Specifications:
- Activity: 20,000µ/mg Min.
Features:
- As food preservative agent
Ordering information:
- Minimum Order: 1 KG set