Egg white ingredients for foodstuffs Egg White Lysozyme
- Food
Lysozyme is an enzyme (protein) that hydrolizes mucopolysaccharides that comprise the cell wall in bacteria and displays bacteriolysis action against all types of bacteria. Widely distributed in the natural world, lysozyme is a biological defence substance that exists widely in the bodily fluids (e.g. tears, saliva, nasal mucus, blood) and tissues of animals, including eggs, and in plants.
Product Features
Properties of egg white lysozyme
Kewpie's egg white lysozyme is a food additive separated and purified from chicken egg whites, that conforms with the definition of lysozyme published in the Japanese Standard of Food Additives. The product may be widely used to improve the storage life of fishery products, livestock products, chilled foods and confectionary, or to control microbes in processing by fermentation or enzymes.
Egg White Ingredients for Food Use
- Egg White Peptides EP-1
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A white to pale yellow colored powder of chicken egg white hydrolyzed using enzymes to lower molecular weight.
Best for keeping balanced Amino acids and not coagulating when heated.
*Average molecular weight is approximately 1,100.
Eggshell Membrane for Food Use
- EM Powder （300）
- Finely-powdered Eggshell Membrane.
Other Ingredients Derived from Eggs
- Egg White Lysozyme
- Enzymes extracted from egg whites and white-powder food additive with slight sweetness.