Preservatives
Modern preservatives for the dairy industry are developed with a focus on natural origin and environmental responsibility. They help maintain the freshness and safety of products without altering their natural taste or nutritional value. For producers committed to the “clean label” concept, solutions are available that emphasize health and strengthen consumer trust in the brand.
LYSOCH – BACTERIAL LYSOZYME FROM HANDARY
Handary is a global leader in natural solutions for extending the shelf life of food products. Its main goal is to use natural active substances to ensure food safety and quality, replacing artificial chemical preservatives with natural alternatives.
Handary Lysozyme is a modern version of a well-known preservative in cheesemaking. It is produced through the fermentation of food cultures, making it completely free from egg allergens and aligned with the “clean label” concept. It is distinguished by its broad action against Gram-positive bacteria responsible for spoilage and late blowing in cheeses. It is available in both powder and liquid form, which makes it easy to use in different technologies.
KEY FEATURES
Natural origin
This antibacterial enzyme is naturally present in milk and the human body.
Alternative to nitrates
Effectively inhibits Clostridium and prevents late blowing, allowing producers to eliminate nitrates.
Allergen-free
No egg proteins, complete safety for consumers with allergies.
FAQ
Find answers to the most important questions.
Because unlike traditional lysozyme from egg white, it is completely free from allergens and allows producers to eliminate nitrates, remaining a rare and modern alternative on the dairy preservatives market.
Bacterial lysozyme is an innovative solution, and its introduction to the market is not easy: recombinant technologies are needed to obtain the enzyme on an industrial scale. This has been achieved by HANDARY.
Do you have any questions?
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