Lysozyme NZs-BE-A038

Catalog Number NZs-BE-A038

Grade Food Grade

Category Proteases

Description

Lysozyme NZs-BE-A038 is a high-quality food-grade lysozyme enzyme designed for use in food processing and preservation applications. It is a naturally occurring antimicrobial enzyme that targets the cell walls of certain bacteria, particularly Gram-positive microorganisms, by breaking down peptidoglycan structures. This product is suitable for food and beverage applications where microbial control is required while maintaining clean-label positioning. It offers effective performance under appropriate processing conditions and can be incorporated into various formulations to help enhance product stability and safety.

Typical Parameters

Applications

Lysozyme NZs-BE-A038 can be widely applied in food and related industries, including:

• Dairy products: The product is widely used in various dairy-based formulations; including milk powders, yogurt, and other processed dairy products. It helps inhibit the growth of spoilage-related microorganisms, thereby improving overall product hygiene and stability. By reducing bacterial contamination risks, the enzyme contributes to extended shelf life and enhanced storage safety. It is also used in cheese production as a natural and effective preservative. The enzyme helps stabilize curd structure, minimize post-acid swelling, and maintain consistent flavor development throughout the ripening process.
• Meat, seafood, and fresh produce: It can also be utilized as a biological preservative for meat products, seafood, and fresh fruit-based items. It works by slowing the growth of certain microorganisms on the surface of protein-rich foods, thereby reducing spoilage and maintaining freshness. This natural approach to microbial control helps preserve appearance, texture, and overall product quality without relying on synthetic preservatives, making it suitable for clean-label applications.
• Beverages and desserts: The enzyme is particularly suitable for high-protein beverages, dairy drinks, puddings, and various dessert products containing milk or egg components. It provides effective microbial stabilization while maintaining the product's original taste, aroma, and nutritional value.

Recommended Usage

The typical recommended dosage of this product is 0.5-3.0 kg per ton of finished product, depending on the specific formulation, processing conditions and the level of microbial control required. To achieve optimal performance, it is important to ensure the enzyme is uniformly and thoroughly mixed with the product base. Proper dispersion helps maximize contact with the target microorganisms, thereby enhancing its effectiveness. It is recommended to add the enzyme during the mixing stage. For best results, users should conduct application testing to determine the most suitable dosage and processing parameters for their specific production system.

Storage

To maintain product stability and enzymatic activity, store the product in a cool, dry environment, protected from direct sunlight, high temperatures, and excessive humidity. Exposure to heat or moisture may reduce its effectiveness over time. After each use, ensure the container is tightly resealed to prevent air and moisture ingress, which can compromise product quality. Additionally, avoid contact with strong acids, strong alkalis, or oxidizing agents during storage and handling, as these substances may negatively affect enzyme activity.

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