LYSOZYME · LISOZIMA
LYSOMAX TM
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NON-ALLERGENIC/EGG-FREE LYSOZYME
Lysomax TM
Product Description
Fermented Lysozyme concentration powder or liquid preparation. For use into processed foods as shelf-life extender and protection against spoilage and pathogenic bacteria.
Causes decomposi1on of both families Gram-Positive and Gram-Negative, and more specifically Clostridium Tyrobut.
In comparison with Egg-lysozyme LysomaxTM shows a broader spectrum of activity and higher antibacterial
properties, protecting shelf-life of products and meeting producers and consumers demand for a non-allergenic/
natural products. LysomaxTM presents an spectacular Cost-in-Use performance incomparison to Egg - source Lysozymes.
- Cheese Making
- Wine Making
- Meat Processing
It´s a natural source preservation agent, so please befor buy or use, consult your country regulations and legislation to be sure that lysozyme is accepted and approved for use within.
Not-from-Egg Source
LysomaxTM is an All-Allergen-Free Lysozyme so does not contain any ingredients, traces and/or other components that may induce allergen reactions or allergen-mediated reaction after ingestion.
As bacterial source production this product can be declared as "not-from-egg lysozyme, so do not contain allegenic source components"
Unless specified, it should be declared only as lysozyme.
Lysozyme Applications
Since the 1970s, lysozyme's renowned bactericidal activity and total atoxicity, alone or in combination with other synergic compounds, has been an excellent preservative against many food-spoiling microorganisms.
Lysozyme has been added to baby formula (to aid digestibility) and gastrointestinal treatments for the elderly.
Lysozyme is used in skincare to cure and prevent acne and bedsores and in optical, dental, and oral conditions.
In Japan, lysozyme is highly valued as a prescription and OTC remedy to treat headaches, colds, and throat infections.
Today, it remains one of Japan's most reliable and trusted preservatives for fruits & and vegetables, tofu & and bean curd, seafood & and meats, wines, and sake to naturally inhibit the growth of many spoilage organisms, increase healthy shelf life, and augment food safety.
Lysozyme can often replace chemicals altogether. Organic wines use it to reduce sulfites; most recently, it is used in non-pasteurized beer.
Egg-Derived Lysozyme
Conventional Lysozyme for Conventional Uses
Where non-allergenic lysozyme is not needed and for other conventional uses we offer different presentations for our egg-whites derived lysozyme
As us: intabiotech@intabiotech.com
Other Lysozymes (Egg)
POWDER · LIQUID · GRANULAR
LYSOPURE TM is an enzyme, obtained from egg whites, that is used for the inhibition of sporulated bacteria (Clostridium tyrobutyricum, among other
microorganisms).
LYSOPURE TM is not active against yeast, moulds and Gram negative bacteria (for instance E. coli) and it does not affect the development of starter
cultures.
LYSOPURE TM has a wide scope of application in the following sectors*:
• Dairy
• Meat
• Wine
* Consult legislation in each country where you´re intending to use.
LYSOPURE TM does not affect the aroma, the texture or the maturation process of cheese.
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