[Data] Effect of Polylysine on Suppressing Freezing Damage in Frozen Bread Dough
Polylysine is a polyamino acid used as a food preservative. By adding it to bread dough, it suppresses freezing damage in frozen bread dough, resulting in a fluffy bake.
ε-polylysine (hereinafter referred to as Polylysine) is a homopolymer consisting of 25 to 35 units of the amino acid L-lysine, where the amino group at the ε position and the carboxyl group at the α position are linked by amide bonds. It has over 30 years of manufacturing history and is widely used as a food preservative derived from amino acids. Bread making involves many processes, but if the dough can be frozen after shaping, it allows for the omission of steps prior to secondary fermentation, significantly reducing the time required for thawing, fermentation, and baking. However, freezing the dough can lead to the destruction of yeast cells and damage to the dough structure due to ice crystal formation, resulting in a decrease in volume. This volume reduction is one of the freezing injuries of bread dough. Polylysine is a safe fermented food that has been used as a preservative for many years and has the function of suppressing freezing injuries in bread. Bread with added Polylysine bakes up fluffier compared to bread without it. 【Features】 ■ A safe material produced through fermentation by natural microorganisms (not genetically modified organisms) ■ Provides a positive image as a natural fermentation product ■ Listed in the existing additive registry as a food preservative ■ A safe domestic product
basic information
**Characteristics of Polylysine** - Exhibits excellent antibacterial effects against various microorganisms in small amounts. - Shows antibacterial effects over a wide pH range. - Excellent thermal stability. - Demonstrates synergistic effects when used in combination with chelating agents. - Has a rich track record of use as an additive in cosmetics, hygiene materials, and daily necessities. - Possesses excellent properties as a preservative with high safety. - Highly soluble in water, making it easy to use in food. - Exhibits excellent growth inhibition effects against a wide range of microorganisms, including Gram-positive bacteria (such as Bacillus cereus), Gram-negative bacteria (such as Escherichia coli), and yeasts, particularly those causing food poisoning. - Also shows excellent growth inhibition effects against heat-resistant bacteria, including Bacillus subtilis. - Exhibits strong inhibitory effects against lactic acid bacteria, which significantly affect food spoilage. - High safety has been confirmed through acute toxicity, subacute toxicity, chronic toxicity, mutagenicity, and pharmacokinetic tests in accordance with the guidelines of the Ministry of Health, Labour and Welfare. *For more details, please download the PDF or feel free to contact us.*
Price information
Please contact us.
Delivery Time
Model number/Brand name
Polylysine
Applications/Examples of results
For more details, please download the PDF or feel free to contact us.
Line up（2）
| Model number | overview |
|---|---|
| 25% Aqueous Solution | Aqueous solution containing 25% Polylysine |
| 50% Powder | Powder consisting of 50% Polylysine and 50% dextrin |
