86-138-67199735
Jianwei Road,Angangxi, Qiqihar City, Heilongjiang, China (Mainland)
WHAT IS NISIN ?
Nisin is a natural polypeptide food preservative produced through fermentation by Lactococcus lactis.
NISIN SPECTIFICATION
ITEM | STANDARD |
Appearance | Light brown to cream white powder |
Potency (IU/ mg) | 1000 Min |
Loss on drying (%) | 3 Max |
pH (10% solution) | 3.1- 3.6 |
Arsenic | =< 1 mg/kg |
Lead | =< 1 mg/kg |
Mercury | =< 1 mg/kg |
Total heavy metals ( as Pb) | =< 10 mg/kg |
Sodium chloride (%) | 85 |
Total plate count | =< 10 cfu/g |
Coliform bacteria | =< 30 MPN/ 100g |
E.coli/ 5g | Negative |
Salmonella/ 10g | Negative |
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.
HOW 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 |
