High Quality Food Grade Nisin
|FOB Unit Price:||US $200 US $160|
|Purchase Qty. (kg)||FOB Unit Price|
|Production Capacity:||1, 000mt Per Year|
|Payment Terms:||L/C, T/T, Western Union|
- Model NO.: NSN
- Type: Meat Preservative
- Resource: Natural Preservatives
- Form: Powder
- Specification: Export
- Composition: Nisin from Streptococcus Lactis
- Effect: Bacteriostatic Agent
- Color: White
- Trademark: Fraken
- Origin: China
1. Standard: FCCV
2. Activity: 1000IU/mg
3. Function: Food preservative
4. HACCP, ISO, Halal & Kosher
Nisin is a natural, nontoxic food preservative that has recently been introduced into food industry. It is a polycyclic antibacterial peptide made by certain strains of the Lactococcus Lactis. Nisin possesses anti-microbial activity against a wide range of Gram-positive bacteria as well as their spores both of which are responsible for most of the food spoilage. Nisin is especially effective in inhibiting the heat-resistant bacilli, such as B. Stearothermophilus and L. Monocytogenes. It is a natural food preservative which is highly efficient, safe. In addition, it has excellent solubility and stability in food. However, it is not effective against Gram-negative bacteria, yeasts or mould.
Nisin is widely used in dairy products, meat products, beverages, canned foods, salad dressings, seafoods, flour based products, egg products, etc.
Nisin is a polypeptide produced by Lactococcus lactis and can be digested into amino acids by a-chymotrypsinin in human intestines and stomach. The use of Nisin will not affect the normal bacterial community, nor produce the drug resistance or chiasmatic resistance as it happened when the antibiotics used. Nisin is a nonpoisonous and high efficacious food preservative/ anti-microbial agent. It possesses anti-microbial activity against a wide range of Gram-positive bacteria, particularly those that produce spores, which are the major food spoilage organisms, such as Clostridium botulinum, Staphylococcus aureus, Streptococcus hemolyticus, Listeria monocytogenes, Bacillus stearothermophilus, Bacillus subtilis etc. The use of Nisin, as a food preservative, can greatly decrease the required temperature and shorten the time in food heat processing, which could not only improve the nutritional value, appearance, flavor and texture of foods, significantly prolong the shelf-life, but also save energy greatly and lower the product cost. Now, Nisin has been used in a wide range of processed foods, e. G. Cured meat, dairy products, plant protein foods, canned foods, and heat-treated/air-tightly packed foods etc, it can also be used in the area of cosmetics, medicines and health products.
500gxl0bottles/carton; L00gx50bottles/carton; L00gxl00bottles/carton
Sealed and stored in shady and cool place, temperature should below 20° C.
How is it made?
Technical specifications for nisin indicate that the process begins by fermenting the milk bacteria. The resulting nisin is concentrated, separated, and dried before milling into fine particles and standardized by the addition of sodium chloride (salt). The resulting typical composition is nisin (2.5%), sodium chloride (greater than 50%), protein (23.8%), and moisture (less than 3%).
CAS No. 1414- 45- 5Molecular Formula: C 143H 228N 42O 37S 7
Molecular Weight: 3348
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.
Amount for Application: GB 2760-2008; FAO/WHO, 1984; FDA § 184.1; EEC
Toxicity: GRAS(FDA § 184.1538, 1994); ADI 33000 IU/kg (FAO/WHO, 1994)
For further information please click nisin a natural food preservative
We recommend that if we use nisin on the surface of the products and we also need a good effect on any fungi Natamcyin should be added.
Packing: 100g × 100bottle/carton; 500g × 20bottle/carton; 25Kg/drum
Storage: Kept in cool and dry place, in sealed container; 4-15 ° C is recommended
|Appearance||Off-white to Beige powder|
|Loss on Drying||≤ 3.0%|
|Sodium Chloride||≥ 50%|
|Heavy metals||≤ 10ppm|
|Total Plate Count||≤ 10cfu/G|