APPLICATION
Application example of ε-Polylyine
FOOD
Synergy of combining ε-Polylysine with another food preservative
Combining ε-Polylysine with another food preservative can provide even better antimicrobial effects.
For example, brewed vinegar has a bacteriostatic effect, but adding it makes the sourness stronger. By using ε-Polylysine together, the amount of brewed vinegar added can be kept extremely low, so the expected antimicrobial effect can be obtained while suppressing the acidity of the food.
Example of the combination
| Combination | Effective Foods |
|---|---|
| ε-Polylysine, Vinegar | White Rice, Cooked Rice, Fried Rice |
| ε-Polylysine, Glycine | Steamed Bread, Custard Cream, Boiled Red Beans |
| ε-Polylysine, pH adjuster | Boiled Fish, Fried Chicken |
| ε-Polylysine, Alcohol | Sushi materials (tuna, shrimp, etc.) Noodle Soup |
| Biostatic effect | For extending shelf life | Acidity | |
|---|---|---|---|
| Vinegar | Weak | Adding a large amount | Strong |
| ε-Polylysine + Vinegar | Strong | Adding a small amount | Weak |
*Please confirm local authorization of food additive registration of each ingredients.
