Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Lysozyme
- Technologies
Features & Benefits
- Food Ingredients Features
- Key Benefits
- Growth control of Gram-positive bacteria
- Inactive against yeasts, molds and Gram- negative bacteria
- Shelf life extension
- Natural, Consumer-friendly label
Applications & Uses
- Markets
- Applications
- Use Level
- 0.02 - 0.25 g/kg
- Application Areas
- Cheese, Wine, Beer
- Microbiological stabilization after winemaking is one of the process that worry winemakers the most. Once the wine is ready to age or to be bottled, the enologist must maintain the quality of the final product. Lysoch™ E4 can also control the onset of malolactic fermentation (MLF) and can contribute to the microbiological stability of wines, once alcoholic fermentation and/or MLF are completed.
- LAB and yeast contamination, if left uncontrolled, can cause incidents in beer like turbidity, off flavor and ropiness. Lysoch™ E4 is effective at controlling LAB and contaminant yeasts (Brettanomyces) to extend the shelf life of high fermentation, non-pasteurized, and bottle-conditioned beers.
- Direction For Use
The recommended dosage for Lysoch® E4 is in the range of 0.02 - 0.25 g/kg. In general, dissolve Lysoch® E4 into distilled cold boiled water, then add directly into foods. Exact dosage and way of application for Lysoch® E4 depends on the nature of the product for which it is intended.
- Food Applications
Applications Benefits Dosage Dairy Cheese Lysis of Clostridium tyrobutyricum 20 - 40 mg/kg Beverage Wine Lysis of lactic acid bacteria and control of malolactic fermentation (MLF) 100 - 200 mg/L
Properties
- Solubility
- Appearance
- Cream white powder
- Typical Properties
- Physico-Chemical Properties
- Microbiological Values
- Composition
- Heavy Metals
- Note
The exact appearance, activity and composition percentage variations may occur from batch to batch.
| Value | Units | Test Method / Conditions | |
| Activity in FIP (Units/mg Protein) | min. 40,000 | IU/mg | — |
| Value | Units | Test Method / Conditions | |
| Solubility (at 640nm of a 2% Aqueous Solution) | min. 95 | % | — |
| pH (2% Aqueous Solution at 20-25°C) | 3.0 - 3.6 | — | — |
| Value | Units | Test Method / Conditions | |
| Total Plate Count | max. 1,000 | CFU/g | — |
| E. coli | Absent | /25g | — |
| Enterobacteriaceae | Absent | — | — |
| Salmonella spp. | Absent | /25g | — |
| Staphylococcus aureus | Absent | — | — |
| Value | Units | Test Method / Conditions | |
| Lysozyme (On the anhydrous basis) | min. 99 | W% | — |
| Value | Units | Test Method / Conditions | |
| Arsenic | max. 1 | mg/kg | — |
| Mercury | max. 1 | mg/kg | — |
| Lead | max. 2 | mg/kg | — |
Regulatory & Compliance
- Certifications & Compliance
- Regulations
- GMO Status - According to regulations EC No. 1829/2003 and 1830/2003. Lysoch® E4 has not been derived from and does not contain compounds from Genetically Modified Origin.
- In Cheese, Lysozyme is considered as generally recognized as safe (GRAS) by the U.S. FDA and approved as a preservative (E1105) under the European Additives Directive to prevent late blowing in ripened cheese. Lysozyme is also approved for use in cheese in Australia, Canada, China, Japan and South Korea.
- In wine, OIV has approved Lysozyme as active ingredient up to the level of 500 mg/kg. The European Union has approved the use of Lysozyme as of October 26, 2001.
- Packaging plastic materials comply with Regulation (EU) No 1935/2004, 2023/2006 and 10/2011.
Packaging & Availability
- Packaging Type
- Packaging
Lysoch® E4 is available in 500 g/bottle or 10 kg/barrel with integral, tamper-proof seals.
Storage & Handling
- Shelf Life
- 24 Months
- Storage
The shelf life is 24 months when stored unopened at room temperature in dry conditions, away from direct sunlight and odorous products. When opened, store at room temperature in the original container.