ε ----POLYLYSINE EPOLYLY® EPOLYLY® HCL ª-POLYLYSINE ε-POLY-L-LYSINE HCL

2 NATURAL TPC INHIBITOR

With the consumer trend toward natural products still going strong, KEY BENEFITS food manufacturers have focused their efforts on searching for ingredient names that are known and trusted by consumers. • Growth control of Total Plate Count ε-Polylysine has been accepted as food antimicrobial of natural origin. • Shelf-life extension This product is derived naturally from fermentation and it is • Increased safe by minimizing chloride acknowledged as label-friendly. and inorganic contents • Natural, friendly-label At Handary, we provide two different bacterial-fermentation ε-Polylysine that contains less chloride and inorganic contents. One is Epolyly® ε–Poly-L-lysine that is prepared from a submerged aerobic fermentation of Streptomyces albulus PD-1, and another is Epolyly® ε-Poly-L-lysine hydrogen chloride (HCL) that is from controlled fermentation of Streptomyces diastatochromogenes. In food applications, ε–Poly-L-lysine is more suitable for pH 5-8, while ε–Poly-L-lysine HCL is more suitable for pH 3-9. OUR BRANDS EPOLYLY ® (32/

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FEATURES MIC (Minimum inhibitory concentrations) Epolyly® Epolyly® HCL Epolyly® MIC Epolyly® HCL Microorganisms Code 0201 0202 (ppm) MIC (ppm) •95% İ-Poly-L- •95% İ-Poly-L- Product name MOLDS lysine lysine hydrochloride Aspergillus niger 250 Molecular weight: ~ 4700 4130~5776 Trichophyton mentagrophytes 60 COMPOSITION YEAST •95% İ-Poly-L- •95% İ –Poly-L- Candida acutus 6 4 Active ingredient lysine lysine hydrochloride Phaffia rhodozyma 12 Loss on drying (w/w) ”8% ”8% Pichia anomala 150 Residue on ignition ”2% ”2% Pichia pastoris 4 (w/w) Pichia membranaefaciens 3 4 HEAVY METALS Rhizopus chinensis 4 Lead (mg/kg) ”5 ”5 Rhodotorula lactase 25 4 Arsenic (mg/kg) ”4 ”4 Sporobolomyces roseus 3 MICROBIOLOGICAL SPECIFICATIONS Saccharomyces cerevisiae 50 Total plate count (/g) ”100 ”100 Zygosaccharomyces rouxii 150 E. Coli (/g) Absent Absent GRAM-POSITIVE BACTERIA Salmonella (/g) Absent Absent Bacillus stearothermophilus 5 PHYSICAL / CHEMICAL SPECIFICATIONS Bacillus coagulans 10 10 Hygroscopic Hygroscopic yellow Appearance Bacillus subtilis 3 15 yellow powder powder Brochothrix thermosphacta 117 pH of 1% aqueous 6.0-7.0 6.0-7.0 solution Clostridium acetobutylicum 32 *The exact percentage and appearancemay vary batch to batch. Clostridium acetobutylicum 32 120 Leuconostoc mesenteroides 50 Lactobacillus brevis 10 11 SAFETY Lactobacillus plantarum 5 9 Endotoxin is a component of the Gram-negative bacterial cell wall Lactobacillus bulgaricus 10 that is caused by bacterial death cracking or autolysis. Although Listeria monocytogenes 12 ε Gram-negative bacteria can be killed by –Polylysine, which has Micrococcus luteus 16 been proven no significant risk for endotoxin growth. Staphylococcus aureus 12 5 Streptococcus lactis 100 50 GRAM-NEGATIVE BACTERIA REGULATORY Raoultella planticola 8 ® ε Epolyly –Poly-l-lysine has been approved as a food preservative in Campylobacter jejuni 100 20 4 countries: China, Japan, South Korea and the United States. The Escherichia coli 50 4 amount used for commonly consumed foods ranges from 50 to 500 Pseudomonas aeruginosa mg/kg . While ε-Polylysine hydrogen chloride (HCL) is only approved 3 as a food preservative in China, from 200 to 500 mg/kg. Salmonella typhymurium 16 40 * MIC is only used for reference. It was collected from different sources, end-user should only use it depending on real cases.

STABILITY SOLUBILITY 12.5 25 12 20 11.5 11 15 10.5 (mm) 10 (mm) 10 9.5 5

Inhibition zone diameter 9 Before 80˚ 100˚ 120˚ 120˚ Inhibition zone diameter 0 heating 60min 40min 20min 40min 3456789pH Epolyly® Epolyly® HCL Epolyly® Epolyly® HCL

// 57 ε ----POLYLYSINE EPOLYLY ® ε-POLYLYSINE With the consumer trend for natural products is still strong and Epolyly® ε-Polylysine is a perfect natural inhibitor of Total Plate Count natural-label food become more desirable. On that trend, the food (TPC) in a wide range of food and beverage, which presents the preservatives is expected not only effective but also natural and purest ε-Polylysine, derived naturally from submerged aerobic customer friendly. fermentation of Streptomyces albulus PD-1. Table 1 Epolyly® in Food Applications Ingredient Applications Benefits Max. Dosage Epolyly® Bakery Cake batter and cheesecakes Growth inhibition of Total Plate 100 mg/kg Mooncake crusts Count (TPC) 120 mg/kg Muffins and popovers 100 mg/kg Pancakes and waffles 250 mg/kg Pies and pie fillings 250 mg/kg Puddings, custards, and mousses 250 mg/kg Sweet pastries 250 mg/kg Confectionery Sweet syrups and toppings 250 mg/kg Culinary Boiled rice 200-500 mg/kg Cooked vegetables 500 mg/kg Custard cream 500 mg/kg Dishes 500 mg/kg Japanese beef steak (Sukiyaki) 500 mg/kg Noodles 500 mg/kg Potato salad 500 mg/kg Sliced fish (Sushi) 100-500 mg/kg Soups 100-500 mg/kg Steamed cakes 100-500 mg/kg Dairy Cheese-based mixtures 250 mg/kg Cottage, ricotta, and cream cheese 250 mg/kg Cream and Cream substitutes 250 mg/kg Feta, mozzarella cheese 250 mg/kg Imitation cheese 250 mg/kg Processed cheese, cheese spreads and mixtures 250 mg/kg Sour cream and dips 250 mg/kg Yogurt 100 mg/kg Fruits & Bean-based prepared foods 250 mg/kg vegetables Frozen fruit bars and sorbet 250 mg/kg Pickles, olives, and pickled products 250 mg/kg Potato- and sweet potato-based foods 250 mg/kg Prepared fruit and fruit mixtures 250 mg/kg Vegetable-based prepared foods 100-250 mg/kg Meat, Poultry Fish and shellfish- based foods 250 mg/kg and seafood Fish and shellfish 250 mg/kg Meat substitutes 250 mg/kg

RTE rice (meat, vegetable and sauce) Soup/Chowder/Stew Once cooked, rice is perishable. Spoilage organisms, including Soup, chowder and stew are spoiled by various microorganisms, such Gram-positive bacteria (e.g. B. cereus), molds (e.g. P. roquefortii) and as LAB, Listeria, Cl. botulinum and Bacilli etc. Figure 2 shows that the Gram-negative bacteria (e.g. P. lundensis) are naturally abundant. addition of 75-125 mg/kg Epolyly® is effective against Total Plate Count Figure 1 shows that 100 mg/kg Epolyly® has a high efficacy against (TPC) up to 50 days. these bacteria for longer shelf life of cooked rice. Total plate count Total plate count 35 5°C 1.4x104 4°C 30 1.2x104 25 1x104 20 8x103

15 Log CFU/g 6x103 Log CFU/g 10 4x103 5 2x103 0 0 0 1 10 20 40 60 Days 0 8 15 20 27 50 Days Control 75 mg/kg Epolyly® 100 mg/kg Epolyly® Control 75 mg/kg Epolyly® 125 mg/kg Epolyly® Figure 1 RTE rice (meat, vegetable and sauce) Figure 2 Soup/Chowder/Stew

// 58 ε -POLYLYSINE--- EPOLYLY® HCL ε-Poly-L-lysine Hydrogen Chloride In order to satisfy the consumer needs of more natural product, food ε-Poly-L-lysine hydrogen chloride, derived naturally from controlled manufacturers have focused their efforts on searching for ingredient fermentation of Streptomyces diastatochromogenes, effective against that are known and trusted by consumers.Epolyly® HCL is pure Total Plate Count (TPC) in a wide range of food and beverages. Table 2 Epolyly® HCL Applications Ingredient Applications Benefits Dosage Epolyly® HCl Culinary Boiled rice Growth control of Total 125 mg/kg Chinese steamed bread Plate Count (TPC) 30 mg/kg Dried stewed tofu 90 mg/kg Eight Treasure Congee 150 mg/kg Fresh pasta 120 mg/kg Miso 150 mg/kg Sticky rice cakes 80 mg/kg Soy sauce 80 mg/kg Fruits & Dry beans and bean-based prepared foods Growth control of Total 250 mg/kg vegetables Frozen fruit bars and sorbets Plate Count (TPC) 250 mg/kg Fresh-cut bamboo shoots 30 mg/kg Pickles, olives, and pickled products 250 mg/kg Potato- and sweet potato-based foods (excluding French fries) 250 mg/kg Prepared fruit and fruit mixtures 250 mg/kg Vegetable-based prepared foods 250 mg/kg Meat, Cooked chicken Growth control of Total 100 mg/kg Poultry and Fresh meat Plate Count (TPC) 200 mg/kg seafood Fresh sausages 120 mg/kg Prepared meat-based meals 250 mg/kg Roast beef 200 mg/kg Sliced cooked meats 200 mg/kg Soy sauce Surimi Low-salt soy sauce is susceptible to spoilage bacteria such as Surimi products are mainly spoiled from spore-forming bacteria Gram-positive bacteria (e.g. LAB, S.aureus and B. subtilis) and and turnyellowish with bad smells, Figure 4 shows that 150 mg/kg yeasts (e.g. S.cerevisiae ). Figure 3illustrates that when 100- Epolyly® HCL was added in Surimi that can reduce the population of 150 mg/kg Epolyly® HCL was added in low-salt soy sauce, the total bacteria, and the shelf -life was extended to 6 days, while the Total plate count(TPC) can be inhibited up to 240 days at 15°C. control was only 2 days, stored at 5℃. Total plate count (TPC) Total plate count (TPC) 4 4.5x10 105 4x104 15°C 5℃ 3.5x104 104 3x104 3 2.5x104 10 2x104 2 Log CFU/g 4 10

1.5x10 Log CFU/g 1x104 101 5x103 0 0 0 1 10 60 120 180 240 Days 0 2 3 4 5 6 Days Control 100 mg/kg 150 mg/kg Control 100 mg/kg 150 mg/kg ® ® Epolyly® HCL Epolyly HCL Epolyly® HCL Epolyly HCL Figure 3 Soy sauce Figure 4 Surimi Regulatory Countries Food Category Max Level (w/w) China Fruits and vegetables (including roots 0.30 g/kg and tubers), pulses and legumes, mushrooms and fungi, seaweeds, and nuts and seeds Rice and rice products 0.25 g/kg Wheat flour and its product 0.30 g/kg Coarse grain product 0.40 g/kg Meat and meat products 0.30 g/kg Condiments 0.50 g/kg

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