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Nisin

Nisin (also known as Nisina, Nisine, Nisaplin) 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.


Characteristics: Nisin is white powder with hydrous potency of 1000 IU/mg, 10000 IU/mg, 20000 IU/mg, 38000 IU/mg and pure NISIN (over 96%). 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: 

ITEM

SPECIFICATION

ITEM

SPECIFICATION

Appearance    

Grey or White Powder 

Sodium Chloride   

≥ 50% 

Nisin Content

≥ 2.5%

Hydrous Potency  

≥ 1000 IU/mg 

Loss on drying  

≤ 3%   

Microbiological Count

≤10CFU/g   

pH of 10% Aqueous Solution

3.10-3.60

E.Coli in 25g    

Negative   

Pb   

≤1mg/kg   

Salmonella in 25g

Negative

As    

≤1mg/kg   




Application:

Nisin can be used in a wide range of heat-processed foods. These include: fresh milk, processed cheese and other dairy products, pasteurised liquid egg, processed meat, seafood, canned food, fruit drinks, vinegar, sauce, soy sauce, composite flavorings, plant protein drinks, baked products, instant food, beer, wine ect. It can also be used as a preservative in gelatin processing, cosmetics, drugs and health products.


General dosage: 0.03-0.2gram per kilogram food to be processed Nisin dissolve well in low pH condition. You may confect solution with PH3-4 and containing 5% Nisin preparation by adding diluted acetic acid, diluted citric acid or 0.02ml/l HCL first, then put it into the food and mix fully. Or, dilute gradually and add. Sometimes, Nisin can be dissolved directly in the original soup of the food. Nisin can also be used together with other food preservatives.


Packaging: 

100g, 500g, 5kg, 10kg or packed to customer’s requirement.


Shelf Life:2 years in cool (below 20°C), dry conditions, away from direct sunlight in original unopened packages.


CERTIFICATE:

Kosher, Halal, HACCP, ISO9001, ISO22000