Nisin

Product Name

Nisin

CAS No.

1414-45-5

INCI Name

Nisin

Appearance

White or off-white crystalline powder, odorless or slightly odorless, easily soluble in water

Purity

Available in different contents (2.5%, 5%, 10%) and different packaging.

Product Description

Nisin(E234) is a polypeptide produced by the lactic acid bacterium Lactococcus lactis.It can efficiently inhibit Gram-positive bacteria and their spores,especially efective for Thermopilic Bacilus,Clostridium Botulnum and Listeria.As a natural biological preser-vative,Nisin is widely used in food,cosmetics,medicine and health care products.

Features

Strong inhibiting activities

Nisin specifically targetsthe stubborn Bacillus spp.and their spores.

High safety

Nisin can be quickly digested into amino acids with the aid of enzymes in human stomach.

Good stability

Nisin is stable in acid conditions and can keep active even at 121℃ for 30mins.

Easy water soluble

No flavor influence

Quality

Certified by ISO9001,ISO22000,BRC,HALAL and KOSHER.The product conforms to international specifications laid downby FAO/WHO,EU,and US FDA.

User's Guide

Please prepare about 5%aqueous solution with cold boiledwater or distilled water(better solubility with pH4 diluted citricacid or acetic acid solution),and then mixit well with the food.Nisin can also be added into the food directly.

Application

Food industry

Meat products (ham, sausage, grilled meat), dairy products (yogurt, cheese, sterilized milk), canned goods (edible mushrooms, eight-pole congee), beverages (fruit juices, liquid eggs), bakery products (bread, cakes), condiments (soy sauce, vinegar), etc.

Cosmetic industry

Creams, lotions, face masks, and other products (replacing chemical preservatives)

Others

Brewing process (inhibiting stray bacteria), feed additives (preventing feed spoilage) (to prevent spoilage of feed)

Package

500g/bottle,10kg/carton,25kg/drum，or customize

Storage

Store in sealed packages in a cool and dry place.

shelf life

24 months

Food Categories

Dosage(g/kg)

Clotted cream(plain)

0.2-0.4

Ripened cheese

0.3-0.5

Cheese analogues

0.3-0.5

Cereal and starch based desserts

0.05-0.12

Heat-treated processed meat,poultry

0.4-0.5

Edible casings

0.1-0.28

Canned foods (high acid)

0.1-0.2

Dipping sauces

0.05-0.25

Salad dressings

0.05-0.2

Beer:post fermentation

0.01-0.05

Vinegar

0.05-0.15

Soy sauce

0.05-0.2

Microorganism

IMIC(mg/kg)

Listeria monocytogenes

10-20

Lactic acid bacteria

2-5

Clostridium botulinum

30-50

Sraphylococcus aureas

10

Bacillus cereus

10

Pediococcus damnosus

25