Specification: Meet the GB 1886.257-2016 standards
Items | Specification | Test method |
Appearance | White amorphous powder or granules | Visual |
Smell | Light egg white smell | Taste |
Loss on drying | ≤6.0% | GB 5009.3 |
pH | 3.0 – 7.0 | GB 1886.257-2016 |
Activity | ≥20,000 U/mg (equals to 40,000FIP/mg) | GB 1886.257-2016 |
Ash | ≤1.5% | GB 5009.4 |
Total Bacteria | ≤100 CFU/g | GB 4789.2 |
E. Coli (MPN/g) | <3.0 MPN/g | GB 4789.38 |
Yeast and Mould（CFU/g） | ≤100 CFU/g | GB 4789.15 |
Salmonella | Negative in 25g | GB 4789.4 |
Staphylococcus aureus | Negative in 25g | GB 4789.10 |
Applications: Lysozyme is generally recognized as safe (GRAS) for direct addition or coating on the surface of food to prevent the growth of detrimental microbes.It can be used to preserve food and beverages, mainly by adding to the final product, for example sushi, Chinese noodles, cheese, fermented beverages etc.
Composition: Lysozyme from fresh egg white
Packaging: 5KG/bag, 2 bags in one carton.
Shelf life and storage: 2 years when stored at room temperature, unopened and in cool, dry place, away from direct sunlight; 3 Years when stored at -18°C.
