1) a natural preservative,safe to human body. 2)Low dose and high efficacy 3)ISO 9001,ISO 22000
Nisin (also known as Streptococcus lactic peptide) is a polypeptide with 34 amino acid residues widely used as a food preservative. Nisin possesses anti-microbial activity against a wide range of Gram-positive bacteria and their spores in food. It is catabolized to amino acid in human body, so it is no harm or vice-effect to people. Extensive micro-biological tests have not shown any cross resistant between Nisin and medical antibacterial drug. It is a natural food preservative which is highly efficient, safe and has no side-effects. In addition, it has excellent solubility and stability in food.
Character: Nisin is white color powder with hydrous potency 1000IU/mg. It is stable in room temperature and acidity condition even heated. It can endurance 30 min in pH=2.0, 121 °C and 15 min in pH=3.0, 121 °C. But at the high pH, the stability of activity can be greatly affected. Molecular Formula: C143H228N42O37S7
Molecular Weight: 3348
Specifications:
ITEMS | SPECIFICATIONS OF QUALITY |
Appearance | Grey or White Powder |
Nisin Content | ≥ 2.5% |
Moisture Content | ≤ 3% |
pH of 10% Aqueous Solution | 3.10-3.60 |
Pb | ≤1mg/kg |
As | ≤1mg/kg |
Sodium Chloride | ≥ 50% |
Hydrous Potency | ≥ 1 × 10 6 IU/g |
Microbiological Count | ≤10cfu/g |
E.Coli in 25g | Absent |
Salmonella in 25g | Absent |
Amount for Application: GB 2760-90; FAO/WHO, 1984; FDA § 184.1; E234 EINECS:215-807-5Toxicity: GRAS(FDA § 184.1538, 1994); ADI 33000 IU/kg (FAO/WHO, 1994)
Usage:
1. Fresh milk and dairy products:Adding 0.05g/kg nisin to fresh milk, it can control bacterial spoilage and extend the shelf life to 2-3 times. Revealed by American experiments, adding nisin to reduced fat milk, no salt butter,degrease milk and flavoured milk, it can extend the shelf life to six weeks even at 45 °C .
2. Liquid egg and egg products: Adding 0.05-0.1g/kg nisin can efficiently inhibit bacillus spp and extend the shelf life from seven days to one month.
3. Salad and sauce:Adding nisin to salad or sauce, it can efficiently control the growth of lactococcus lactis and spore and extend the shelf life to four times. The recommended amount is 0.05-0.2g/kg.
4.Canned foods:Showed by many research, adding nisin to canned vegetable, it can control bacterial spoilage and shorten the time of heat processing required; adding nisin to canned rice wine, it can reduce 90% time of the heat processing, enhance product quality; adding nisin to canned bean, the shelf life can be extent to two years even at 55 °C .
5. Cured meat/sea foodsThe shelf life extend to 2-3 times when using nisin. We can spray nisin liquid on the surface of the products or add nisin into products with the dosage of 0.1-0.2g/kg.
6. Canned soup/juice and drinkadding 0.1-0.2g/kg can efficiently inhibit the growth of bacteria spores.
High Performance Food Preservative Nisin
