CAS 12650-88-3
Lysozyme hydrochloride
Prevents late blowing by clostridia in semi-hard and hard cheeses.
Overview
Lysozyme hydrochloride is part of SAC’s Food Ingredients range, in Preservatives. It is supplied as a Powder.
Prevents late blowing by clostridia in semi-hard and hard cheeses.
Food Ingredients · Preservatives
Technical information
| CAS number | 12650-88-3 |
|---|---|
| EC number | 232-620-4 |
| Molecular formula | C 99 H 159 N 37 O 23 |
| Molecular weight | 2235.6 g/mol |
| HS heading | 3507 |
| Physical form | Powder |
Applications and documentation
Used in
- Dairy
- Beverages & Juices
Industries
Synonyms
- E1105; egg-white lysozyme
- LYSOZYME
- Lysozyme (chicken egg white)
- Delvozyme
- Hen Muramidase
- Lysozyme G
- Hen Egg Lysozyme
- Lysozyme (DCF)
- N,ODiacetylmuramidase
- N-ACETYLMURAMIDE GLYCANOHYDROLASE
- NAcetylmuramyl hydrolase
- LYSOZYME [INCI]
SDS and TDS are available on request.
Common questions
What applications is this product used for?
Prevents late blowing by clostridia in semi-hard and hard cheeses.
Which grades or packaging options can SAC source?
Grade and packaging are confirmed on quotation for your application. Share your process and targets and we will advise what can be sourced.
Can I request an SDS or TDS?
Yes. SDS and TDS are available on request — use Request a Quote or Contact SAC with the product name.
How do I request a sample or quotation?
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