Lysophar-HQ: lysozyme from chicken egg white
Lysophar-HQ delivers a tailor-made solution for food and pharma
Lysozyme, well-known for its antimicrobial activities, originates from many different sources, including mucus, milk and egg albumin. Used to preserve fermented products like cheese and wine, it is also popular as an active pharmaceutical ingredient, for example in nasal and oral preparations, in aerosols for the treatment of bronchopulmonary diseases, in products that help prevent dental caries and in medical skin creams.
Lysophar-HQ, made from chicken egg white – one of the most abundant sources of lysozyme – combines outstanding performance with tailor-made production opportunities and sustainability benefits. Bouwhuis Enthoven, the manufacturer, ensures reliability and continuity of supply as well as full product traceability. The company has its own production facility for lysozyme in direct connection with egg-production. All products undergo extensive quality assessment.
The egg white comes from fresh chicken eggs – laid in hen-friendly housing systems – which are initially separated by special machines into yolk and white before the lysozyme is extracted from the white via an ion-exchange process. Then the pH is set to the isoelectric point (pl) causing the precipitate to dissolve. Subsequently, the precipitate is washed to remove adhering non-lysozyme proteins. Finally, the resulting lysozyme is purified by centrifugation and filtration, concentrated, pasteurized by thermal treatment and dried.
Lysophar-HQ, made from chicken egg white – one of the most abundant sources of lysozyme – combines outstanding performance with tailor-made production opportunities and sustainability benefits. Bouwhuis Enthoven, the manufacturer, ensures reliability and continuity of supply as well as full product traceability. The company has its own production facility for lysozyme in direct connection with egg-production. All products undergo extensive quality assessment.
The egg white comes from fresh chicken eggs – laid in hen-friendly housing systems – which are initially separated by special machines into yolk and white before the lysozyme is extracted from the white via an ion-exchange process. Then the pH is set to the isoelectric point (pl) causing the precipitate to dissolve. Subsequently, the precipitate is washed to remove adhering non-lysozyme proteins. Finally, the resulting lysozyme is purified by centrifugation and filtration, concentrated, pasteurized by thermal treatment and dried.