Compound Lysozyme Powder – Food Grade Antibacterial Enzyme for Preservation & Food Safety
Compound Lysozyme is a functional enzyme preparation with strong antibacterial properties, widely used in food preservation, beverage processing and feed applications. It works by breaking down bacterial cell walls, effectively inhibiting the growth of harmful microorganisms and improving product safety and shelf life.
Product Overview
What is Compound Lysozyme?
Compound lysozyme is a natural enzyme complex typically derived from egg white or microbial fermentation. It targets peptidoglycan in bacterial cell walls, leading to cell lysis and effective antimicrobial action, especially against Gram-positive bacteria.
Core Advantages
- Strong antibacterial activity
- Natural and safe preservative alternative
- Effective at low dosage levels
- Maintains food flavor and quality
- Suitable for clean-label formulations
Technical Specifications
Basic Information
Appearance: White to off-white powder
Activity: Standard antibacterial enzyme activity
Solubility: Easily soluble in water
Storage: Cool and dry place
Shelf Life: 24 months
Buyer Considerations
- Target microorganisms
- Application system (liquid or solid)
- pH and temperature conditions
- Regulatory requirements
Product Features
Antibacterial Mechanism
- Breaks down bacterial cell wall structure
- Inhibits microbial growth
- Enhances food safety and shelf stability
Industrial Advantages
Compared to chemical preservatives, compound lysozyme provides a natural and clean-label solution for antimicrobial control in food and feed industries.
How to Use
Application Steps
- Dissolve the enzyme powder in clean water
- Add to the product system during processing
- Ensure uniform distribution
- Control temperature and pH for optimal performance
- Proceed with standard production process
Usage Notes
- Avoid high temperature exposure
- Optimize dosage based on microbial load
- Conduct pilot testing before large-scale use
Application Scenarios
Food Industry
- Dairy products preservation
- Beverage microbial control
- Meat and seafood processing
- Ready-to-eat food preservation
-
Feed Industry
Advanced Formulations
Benefits for Buyers
- Extend product shelf life
- Reduce reliance on chemical preservatives
- Improve food safety standards
- Enhance product market competitiveness
- Support clean-label product trends
Customization Options
- Customized activity levels
- Bulk packaging solutions
- Private label support
- Application-specific formulation support
Production Process
- Raw material selection
- Enzyme extraction or fermentation
- Purification and concentration
- Drying and stabilization
- Quality testing
- Packaging
| Test Item | Method / Reference | Specification | Result | Conclusion |
| Description / Appearance | Visual | White to off-white powder / lyophilized powder | White powder | Pass |
| Identification | Product identity by supplier standard / label claim | Conforms | Conforms | Pass |
| Enzymatic Activity | Lysozyme activity assay, turbidimetric method using Micrococcus lysodeikticus substrate; Sigma/MilliporeSigma enzymatic assay principle | ≥ 20,000 U/mg | 22,000 U/mg | Pass |
| Solubility | Supplier / product COA practice | Readily soluble at 5 mg/mL in 0.1 M KH2PO4, clear colorless solution | Conforms | Pass |
| Moisture / Water Content | Common purity item for lysozyme hydrochloride powders | NMT internal spec | Not publicly standardized in retrieved generic COA | N/A* |
| Chloride Content | FAO/JECFA monograph notes chloride as a purity test item for lysozyme hydrochloride | Applicable for hydrochloride/chloride grade only | Grade-dependent; not filled without declared salt form | N/A* |
| Total Plate Count | Enterprise / food ingredient microbiology spec | ≤ 1,000 CFU/g | < 1,000 CFU/g | Pass |
| Yeast & Mold | Enterprise / food ingredient microbiology spec | ≤ 100 CFU/g | < 100 CFU/g | Pass |
| E. coli | Enterprise / food ingredient microbiology spec | ≤ 3 MPN/g | < 3 MPN/g | Pass |
| Salmonella | Enterprise / food ingredient microbiology spec | Negative / 25 g | Not detected | Pass |
| Staphylococcus aureus | Enterprise / food ingredient microbiology spec | Negative / 25 g | Not detected | Pass |
| Heavy Metals (as Pb) | FAO/JECFA purity concept for lysozyme hydrochloride | ≤ 2 mg/kg | Not publicly lot-shown in retrieved source | N/A* |
FAQ
What is compound lysozyme used for?
It is mainly used as a natural antibacterial agent in food and feed industries.
Is it safe for food applications?
Yes, it is widely used as a food-grade enzyme for preservation.
Can it replace chemical preservatives?
In many applications, it can reduce or partially replace synthetic preservatives.
What related products are available?
We also provide Food Grade Enzymes, NMN Powder, Allulose Brown Sugar, and Choline Chloride Powder.
Contact Now
