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Nisin CAS1414-45-5
1.Against gram positive bacteria;
2.Natura & toxicity free
3.ISO9001
Food Preservitives Nisin CAS1414-45-5
Why choose Nisin?
√High efficient Gram positive bacteria inhibitor;
√Non-toxic, Odorless, Neutral flavor;
√Good performance on fermented products;
√Post-acidification(cheese) suppressor;
√Making sterilizing process simplified;
√Stable in hot and low PH environment;
√Low dosage.
Where and how much to use?
Food application | Level of nisin (g/kg or g/L) |
Processed cheese | 0.2-0.4 |
Pasteurized milk and milk products | 0.01-0.4 |
Pasteurized chilled soups | 0.1-0.2 |
Crumpets | 0.15-0.25 |
Canned foods (high acid) | 0.1-0.2 |
Ricotta cheese | 0.1-0.2 |
Continental type cooked sausage | 0.2-0.5 |
Dipping sauces | 0.05-0.25 |
Salad dressings | 0.05-0.2 |
Beer: post fermentation | 0.01-0.05 |
Vinegar | 0.05-0.15 |
Sea food | 0.05-0.2 |
Is it safe?
Nisin is non-toxic and the producer strains of L. lactis are regarded as safe (food-grade); there is no apparent cross-resistance in bacteria that may affect antibiotic therapeutics; and it can be quickly digested into amino acids by enzymes in human intestines and stomach.
ADI: 33000 IU/kg (FAO/WHO, 1994)
Packing and storage issues
-500g,10kg,25kg or customized;
-Term of validity: two years in cool (0oC - 10oC is recommended), dry conditions, away from direct sunlight in original unopened packs.
