Epsilon‑poly‑L‑lysine hydrochloride
Preservatives
25988-63-0
(C₆H₁₂N₂O)_n·HCl
$2.05 ~ $3.07
Food
Free sample from 100g(NF)
One unit of:10kg/carton
One unit of:10kg/carton
10kg/carton
Product Info
What is Epsilon‑poly‑L‑lysine hydrochloride?
Epsilon-poly-L-lysine hydrochloride is a cationic homopolypeptide derived from the amino acid L-lysine via fermentation, which is utilized as a potent, broad-spectrum antimicrobial food additive to inhibit bacterial and fungal spoilage.
How is Epsilon‑poly‑L‑lysine hydrochloride made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Inoculum Development | Cultivate a high-yield production strain (e.g., Streptomyces albulus) in a seed medium to generate a healthy, active culture for the main fermenter. | Strain purity is paramount. Maintain strict aseptic conditions throughout the transfer and growth phases to prevent contamination. Control temperature and pH. |
| 2 | Fermentation | Inoculate a large, sterile production fermenter. Allow the microorganisms to grow and biosynthesize Epsilon-poly-L-lysine (ε-PL) over several days. | Key parameters: Dissolved Oxygen (DO), pH, temperature, and agitation speed. The concentration of ε-PL is monitored to determine the optimal harvest time. |
| 3 | Harvest & Clarification | Separate the microbial biomass and other solid impurities from the fermentation broth, which contains the dissolved ε-PL product. | Commonly done via centrifugation or microfiltration. The primary goal is to maximize the recovery of the clarified supernatant (liquid portion). |
| 4 | Purification | Pass the clarified broth through a cation-exchange chromatography column. The positively charged ε-PL binds to the resin, while impurities are washed away. | Control the pH and flow rate during loading. The ε-PL is then eluted (released) using a salt or pH gradient. Monitor eluate for product fractions. |
| 5 | Desalination & Concentration | Remove salts introduced during elution and concentrate the purified ε-PL solution using membrane filtration (e.g., nanofiltration or reverse osmosis). | Control membrane type and operating pressure to ensure efficient salt removal without significant loss of the product. |
| 6 | Acidification & Decolorization | Adjust the solution's pH with food-grade hydrochloric acid (HCl) to convert ε-PL into its stable hydrochloride salt form. Treat with activated carbon to remove color. | Precise pH adjustment is critical. The amount of activated carbon and contact time must be controlled to prevent product adsorption while achieving desired clarity. |
| 7 | Sterile Filtration | Pass the final liquid product through a microfilter (typically 0.22 µm) to remove any remaining microorganisms and fine particulates. | Filter integrity must be verified before and after use. This is a critical control point for ensuring the microbiological safety of the product. |
| 8 | Drying | Convert the sterile, purified solution into a stable powder using spray drying. | Control inlet/outlet air temperatures and feed rate to achieve the target particle size and a low final moisture content, which is crucial for product stability and shelf life. |
| 9 | Quality Control & Packaging | Test the final powder against specifications (e.g., purity, microbial limits, heavy metals). Package the approved product into sealed, food-grade containers. | Packaging must occur in a controlled, clean environment to prevent contamination. Each batch requires a Certificate of Analysis (COA) before release. |
Technical Specifications
| CAS Number | 25988-63-0 |
| Chemical Formula | (C₆H₁₂N₂O)_n·HCl |
| Solubility | water soluble |
| Storage Conditions | store cool dry dark |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
food preservative (rice
soups
noodles
sliced fish)
cosmetics
machinery disinfectant
Mechanism of action:
| Parameter | Epsilon‑poly‑L‑lysine hydrochloride |
|---|---|
| Functional Category | Antimicrobial Agent; Natural Preservative |
| Key Ingredients | Epsilon‑poly‑L‑lysine hydrochloride (ε-PL HCl) |
| Mechanism of Action | The cationic polymer electrostatically adsorbs to the negatively charged cell surfaces of bacteria, yeasts, and molds. This disrupts cell membrane integrity, causing leakage of intracellular contents and leading to microbial death. It can also inhibit cellular metabolic processes. |
| Application Effect in Product | Inhibits the growth of a broad spectrum of spoilage microorganisms, extending the shelf life of foods such as cooked rice, noodles, tofu, and sauces. Provides microbial stability with minimal impact on sensory attributes. Effective across a wide pH range and stable at high temperatures. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Epsilon-poly-L-lysine hydrochloride | Natural Antimicrobial (Cationic Polypeptide) | Produced by fermentation; broad-spectrum activity against bacteria, yeast, and mold; heat-stable; water-soluble. | Very broad antimicrobial spectrum; effective over a wide pH range; natural origin with a high safety profile (GRAS). | Higher cost than synthetic preservatives; efficacy can be reduced by interaction with anionic food components. | Preserving cooked rice, noodles, tofu, seafood, and meat products requiring broad-spectrum microbial control. | For a natural, heat-stable, broad-spectrum preservative ideal for neutral to alkaline foods. |
| Nisin | Natural Antimicrobial (Bacteriocin Peptide) | Fermentation product; highly effective against Gram-positive bacteria and their spores; low solubility at neutral pH. | Extremely potent against specific targets like Listeria and Clostridium; well-established natural preservative. | Narrow spectrum (ineffective against Gram-negative bacteria, yeasts, molds); less effective in high pH foods. | Processed cheese, dairy products, canned vegetables, and liquid eggs to control Gram-positive spoilage. | For targeted control of Gram-positive bacteria, especially spores, in acidic food systems. |
| Natamycin | Natural Antifungal (Polyene Macrolide) | Fermentation product; specifically targets yeasts and molds; often used as a surface treatment. | Highly effective against virtually all yeasts and molds; does not affect bacteria, preserving starter cultures. | No antibacterial activity; poor water solubility limits use in liquid systems. | Surface treatment of cheeses, sausages, and baked goods to prevent mold growth. | For powerful, dedicated control of yeast and mold on food surfaces without impacting beneficial bacteria. |
| Potassium Sorbate | Synthetic Preservative (Salt of Sorbic Acid) | Chemically synthesized; effective against mold, yeast, and some bacteria; highly soluble in water. | Very low cost; highly effective and widely used; flavor-neutral at typical concentrations. | Synthetic origin (not 'clean label'); effectiveness decreases as pH rises above 6.0. | Acidic foods like beverages, jams, dressings, dried fruit, and dairy products. | For a cost-effective, proven preservative in acidic foods where a 'natural' claim is not a priority. |
| Rosemary Extract | Natural Antioxidant & Antimicrobial (Plant Extract) | Extracted from rosemary leaves; primary function is antioxidant; secondary antimicrobial properties. | Strong antioxidant capabilities (prevents rancidity); provides a 'clean label' solution; dual-function benefit. | Can impart a characteristic flavor and aroma; weaker antimicrobial effect than dedicated agents like EPL. | Meats, fats, oils, sauces, and fried snacks to prevent lipid oxidation and extend shelf life. | When the primary goal is preventing rancidity in fatty foods, with microbial control as a secondary benefit. |
Technical Documents
Available Documentation
COA available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications