Polylysine has been used as a natural preservative in the high-temperature, high pH commercial environments of Japan & Korea for more than 20 years. It now has GRAS status for a broad range of food applications for use in the U.S. Polylysine(ε-poly-L-lysine or EPL) is a natural homo-polymer of the essential amino acid L-lysine which is produced by bacterial fermentation. The strong cationic charge of Polylysine is what gives it it’s antimicrobial properties. It has a light yellow color and dissolves easily in water. Polylysine has a minimal effect on taste and odor, and it also has an excellent synergistic effect with other preservatives such as cultured sugars, vinegar, organic acids, ethanol, EDTA, monoglycerides, etc. Other properties include: Excellent Heat/Cold Stability, Works well in wide range of pH (weak acidic – weak alkaline), Increases shelf life by preventing mold & yeast, Low additive amount & high efficacy.
JNC America manufactures polylysine by means of natural bacterial fermentation and purification steps for the Food, Beverage and Nutrition industry. Polylysine is a natural preservative, powerful antimicrobial, has minimal effect on taste and odor, has excellent synergistic effects with cultured sugars, organic acids, vinegar, ethanol, etc., has great heat and cold stability and is available in powder and liquid.
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JNC America目前只在以下作出標識的區域展示其產品資料：
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