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: 20,000?mg Min.^$^#
Features:
- As food preservative agent^$^#
Ordering information:
- Minimum Order: 1 KG
- FOB: Qingdao, China