[Possibility to use the lyophilization for the prolongation of the stability of biological compounds used in cosmetic production].

The investigations were conducted with using aquatic hydrolysate of protein 5%, 10%, 20% and 50%. Starting product to prepare solutions with different concentrations, exposed on lyophilisation was pork gelatin (Polonaise, Belgium). The aim of investigations was to determine on effect of lyophilization process on the microbiological and physico-chemistral stability of protein hydrolisate. Physical parameters of lyophilization of protein hydrolysate solutions of different concentrations and physical properties of the lyophilized hydrolysates were determined. Microbiological analysis demonstrated that lyophilization protected the hydrolysates stored at 4 degrees C and 22 degrees C for 60 or 100 days against bacterial contamination. On the other hand, the inhibition of the bacterial multiplication in nonlyophilized hydrolysates was obtained only during storage at -20 degrees C. A proper structure and good dissolubility of the lyophilizated of preparation were obtained for 5%, 10% and 20% hydrolisate and for of the maximum kinematical viscosity 2923 mm2/s.