Lysoch® L9

Lysozyme concentrate
Code
0404
Pack Size
1000ml/barrel
Price
25.00 EUR(Get member price)
Quantity
ADD TO CART
DESCRIPTION
Lysoch® L9 is a Lysozyme concentrate extracted from egg-white, which is mainly used to lyse the cell wall of Gram-positive bacteria in processed foods.
 
KEY BENEFITS
● Lysis of Gram-positive bacteria
● Shelf life extension
● Natural, Consumer-friendly label
 
APPLICATION AREAS
Cheese.
 
REGULATIONS
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.
 
Butyric fermentation or “late blowing” in Gouda cheese is a ripening defect caused by Clostridium tyrobutyricum. Its growth leads to the formation of H2 and CO2 gases, cracks and slits in cheese, and an abnormal aroma and cheese flavor. The application of lysozyme in dairy products like cheese becomes more reliable with this liquid concentrate Lysoch® L9. It is an enhanced concentrate of Lysoch® E4 which is custom made by Handary to increase solubility and homogenous effectiveness in the food matrix. 
 
GOUDA CHEESE
0.2 ml/L of Lysoch® L9 is added to cheese to effectively inhibit Clostridium tyrobutyricum which subsequently controls late blowing defects such as swelling, cracks and off-flavor in Gouda cheese.   
 
The following example is for the purpose of reference, the application range of Handary products may have wider possibilities*
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