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Lysozyme is a non-toxic, no side-effect protein, but also has a certain bacteriolytic effect, so it can be used as a natural food preservative. It has been widely used in the preservation of aquatic products, meat foods, cakes, sake, cooking wine, and beverages; it can also be added to milk powder to emulsify dairy cows to inhibit the survival of spoilage microorganisms in the intestine, while directly or indirectly promoting The proliferation of bifidobacteria in the intestine.