Food Grade Lysozyme Complex Enzyme

Natural Biopreservative Enzyme | Egg White–Derived Antibacterial Enzyme | Safe, Effective & Multi-Functional

Gambaran Keseluruhan Produk

Food Grade Lysozyme Complex Enzyme is a high-activity multi-enzyme preparation designed for use in
the food, feed, and nutraceutical industries. It combines the natural antimicrobial properties of lysozyme with the enhanced stability and synergistic effects of β-glucanase and maltodextrin. This advanced enzymatic formulation delivers broad-spectrum antibacterial and antiviral effects, providing a clean-label, biological solution for food preservation and microbial control.

Lysozyme, a naturally occurring enzyme derived from egg white proteins, hydrolyzes the β-1,4-glycosidic linkages in bacterial cell wall peptidoglycan, leading to cell rupture and microbial death. Its inclusion in complex form ensures superior performance across varying temperature and pH conditions, maintaining activity in sensitive formulations such as dairy and fermented foods.

Ingredients

Lysozyme, β-Glucanase, Maltodextrin

Mechanism of Action

1. Bacteriolytic Effect

Lysozyme targets the polysaccharide backbone of bacterial cell walls, cleaving the bond between
N-acetylmuramic acid (NAM) and N-acetylglucosamine (NAG). This enzymatic action compromises cell wall integrity, causing osmotic imbalance and bacterial lysis. The process is particularly effective against Gram-positive bacteria such as Lactobacillus, Staphylococcus, dan Bacillus species.

2. Antiviral and Immune Support Effect

Lysozyme interacts electrostatically with viral capsid proteins, disrupting the viral envelope and inhibiting the replication of DNA and RNA viruses. It also enhances immune defense by stimulating macrophage activity and regulating immune-related cytokine expression, providing dual benefits of microbial inhibition and immune balance.

Medan Aplikasi

• Dairy Products

Used in milk powders, infant formula, yogurt, and other dairy-based formulations to inhibit spoilage bacteria, improve product hygiene, and extend shelf life. The enzyme helps prevent bacterial fermentation and reduces the risk of spoilage during transportation and storage.

• Cheese Production

Applied as a natural preservative in cheese processing to prevent late-blowing defects caused by gas-producing bacteria. It stabilizes curd texture, reduces post-acid swelling, and maintains consistent flavor development during maturation.

• Meat, Seafood, and Fresh Produce

Lysozyme Complex Enzyme is an effective biological preservative for meats, aquatic products, and fruit-based items. It slows microbial growth on the surface of protein-rich foods, minimizes spoilage, and enhances freshness and appearance without the need for synthetic preservatives.

• Beverages and Desserts

Used as a natural preservative in high-protein drinks, dairy beverages, puddings, and desserts, especially those containing milk or egg components. It ensures microbial stability while preserving the natural taste and nutritional integrity of the product.

Usage Guidelines

Recommended dosage: 0.5 – 3.0 kg per ton of finished product (exact amount depends on product formulation and microbial load). Mix evenly with the product base for optimal dispersion and effectiveness.

Technical Parameters

Ciri dan Faedah Utama

• Natural and safe alternative to chemical preservatives
• High enzyme stability under heat and pH variations
• Broad-spectrum antibacterial and antiviral activity
• Improves shelf life and product safety
• Maintains flavor, texture, and nutritional quality
• Suitable for clean-label and natural product formulations

Storage Recommendations

Store in a cool, dry place away from direct sunlight and moisture. Keep the container tightly sealed after each use.
Avoid contact with strong acids, alkalis, or oxidizing agents to preserve enzyme activity.

This enzyme product is ideal for manufacturers seeking eco-friendly, food-safe, and effective preservation
solutions for a wide range of applications.