Molecular formula:
C141H228 N41O38S7
Molecular weight: 3352
The character of Nisin:
Since Nisin (also known as Streptococcus lactic peptide) is a polypeptide, it is rapidly inactivated in the intestine by digestive enzymes after consumption, Extensive micro-biological tests have not shown any cross resistant between Nisin and medical antibacterial drug. Nisin possesses anti-microbial activity against a wide range of Gram-positive bacteria and their spores which causes food spoilage, and especially inhibits the heat-resistant bacilli, such as B. Stearothermophilus, CI. Butyricum and L. Monocytogenes. 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. It is not effective against Gram-negative bacteria, yeasts or mould.
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 pHcondition. 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, dilutegradually 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.
Expiration:
2 years in cool ( 0°C-10°C), dry conditions, away from direct sunlight in original unopened packs.
Nisin
Packaging:
100g,500g,5kg,10kg or packed to customers requirement.
Expiration:
2 years in cool ( 0-10oC), dry conditions, away from direct sunlight in original unopened packs.
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
|
