PROTER III
Recommended for obtaining a stable brine. It is injected into the muscle and distributed quickly and evenly. Good solubility. Proteins reach an optimum hydration level, considerably increasing juiciness. The meat pigment reinforces the natural color of the meat.
KEY BENEFITS
• Lysis of Gram-positive bacteria
• Shelf life extension
• Natural, Consumer-friendly label
APPLICATION AREAS
Beverage (e.g. Beer, Wine); Dairy (e.g. Cheese).
REGULATIONS
In Cheese, Lysozyme is considered as generally recognized as safe (GRAS) by the U.S. FDA and approved as a preservative (E1105) under the European Additives Directive to prevent late blowing in ripened cheese. Lysozyme is also approved for use in cheese in Australia, Canada, China, Japan and South Korea. In wine, OIV has approved Lysozyme as active ingredient up to the level of 500 mg/kg. It is recommended to use it after ensuring compliance with your local regulations.