Food Additives in Canned Food

Food Additives in Canned Food This is kind of new compoundFood Additives in Canned Food with maincomposition E-polylysine. E-polylysine Introduction ε-polylysine is a naturally produced, cationic homopolymer of 25-30 L-lysine(due to Streptomyces albulus fermentation.), which was connected by ε-amido bond compounded by a e-amido of l-lysine and a e-carboxyl of another l-lysine. ITEM STANDARD Description Pale yellow powder ε-Polylysine Purity (ε-PL.HCL) ≥95% (ε-PL) ≥80% Loss on drying ≤20% Residue on ignition ≤1% Heavy metals ≤20ppm Arsenic ≤4ppm ε-polylysine Effect 1> greatly inhibit the growth of bacteria, yeasts and moulds bacteria. 2> high safety, water-soluble, stable at high temperatures, widely usage, non prejudice to the taste, antibacterial in neutral or subacidity conditions. 3>inhibit some heat-resistant bacillus after heat treatment and some tadpole-form noncontractile siphovirus as well. 4> stop small intestine fat absorption through inhibiting pancreatic lipase activities, so it can be the diet therapy for obese patients. 5> can be used in cosmetics, disinfectant or cleaner for food machinery or hutch, etc. Physical and Chemical Properties Appearance and Physical State: highly hygroscopic pale yellow powder Melting Point: 172.8 °C PH: 9 Solubility in Water: soluble Molecular Weight: 4700 g/mol (degree of polymerization = 30) Packages: Strong damp-proof, water-proof packing Shelf life: Two years in cool (0-20°C), dry conditions, away from direct sunlight.