Nisin
Inquiry
| Post Date: | Aug 23,2016 |
| Expiry Date: | Aug 23,2017 |
| Detailed Description: |
Cas No. :1414-45-5
Introduction
Nisin is a natural polypeptide food preservative produced through fermentation by Lactococcus lactis. Nisin has good antibacterial activity against a wide range of Gram positive bacteria and their spores, especially for heat resistant bacilli, such as Bacillus stearothermophilus, Clostridium butyricum and Listeria monocytogenes. It also shows inhibition activity against some Gram negative bacteria under certain conditions. Nisin is a natural food preservative which is highly efficient, safe and has no side-effects. Nisin was awarded the Generally Regarded as Safe (GRAS) designation in the U.S. Federal Register and is approved as a natural food preservative in the U.S., the FAO/WHO and the E.U. Advantages Extend product shelf-life Improve safety a variety of foods by suppressing Gram-positive spoilage and pathogenic bacteria(replace chemical preservatives) Cost effective，high efficiency at low dosages Enable reduced processing timeshare and temperature Useable in fermented products (No effect on bacteria) Reduced heat treatment and processing times Suppresses post-acidification in cheese No apparent cross-resistance related to therapeutic antibiotics Stable heating at low pH Application Typical addition levels of nisin in food applications 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 Soy sauce 0.05-0.2 Direction of Usage: About 5% aqueous solution is prepared firstly with cold boiled water or distilled water (best with pH4 diluted citric acid or acetic acid solution), and then instantly put it into food and stirs well. Or put it directly into food and stirs well. Safety Nisin is non-toxic, the producer strains of L. lactis are regarded as safe (food-grade); it is not used clinically; there is no apparent cross-resistance in bacteria that may effect antibiotic therapeutics; and it is quickly digested into amino acids by enzymes in human intestines and stomach. ADI: 33000 IU/kg (FAO/WHO, 1994) Quality Our product conforms to International specifications for nisin, including FAO/WHO, EU, and US FDA. It is manufactured in accordance with the Chinese Light Industry standard QB2394-2007，and it meets the requirement of the People's Republic of China Agriculture Standard NY/T392-2000 for using additives in producing green foods. We offer technical research team to test the efficacy and use of nisin in food products, and assist clients in application development trials. Packaging and Storage 500g,10kg,25kg or packed to customer's requirement. Expiration: two years in cool (0oC - 10oC is recommended), dry conditions, away from direct sunlight in original unopened packs. |
| CAS Registry Number: | 1414-45-5 |
| Synonyms: | ;Nisin; |
| Molecular Formula: | C143H230N42O37S7 |
| Molecular Weight: | 3354.0705 |
| Molecular Structure: | 
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| Safety Description: | S22:; S24/25:; |
| Company: | Guangzhou Haohai Trade Co.,Ltd. [ China ] |
| Contact: | luo |
| Tel: | 0086-20-38337405 |
| Fax: | 0086-20-38337458 |
| Email: | hongyanluoxu3@163.com |
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