Shanghai Bangcheng Biological Science & Technology Co., Ltd.
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  • Contact Person : Mr. Lu Kewen
  • Company Name : Shanghai Bangcheng Biological Science & Technology Co., Ltd.
  • Tel : 86-021-61913050
  • Fax : 86-021-61913051
  • Address : Shanghai,Shanghai,NO.177 jiapeng road jiuting town songjiang district
  • Country/Region : China
  • Zip : 200231

High Performance Food Preservative Nisin

High Performance Food Preservative Nisin
Product Detailed
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



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