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Quick Details

  • CAS No.: 1414-45-5
  • Other Names: Nisine
  • MF: C143H228N42O37S7
  • EINECS No.: 215-807-5
  • FEMA No.: 3107
  • Place of Origin: China (Mainland)
  • Type: Preservatives
  • Brand Name: LEAFCHEM
  • Model Number: LF0451
  • Color: White to offwhite
  • Appearance: Crystalline power

Packaging & Delivery

Packaging Details 500g/bottle, 1kg/bag or Customized
Delivery Time 7days after contract

Food Preservitives  Nisin CAS1414-45-5 

  

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, disinfection in 121 degree for 20mins, don't effect Nisin's quality and normal use ;

 

Low dosage.

 

 

 

Where and how much 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

 

Use Method:

With distilled water or cold water into 5% solution (better with pH4 citric acid or acetic acid solution), then mix with food thoroughly incorporated. Nisin can be used in combination with other preservatives.

 

Is it safe?

Nisin is non-toxic and the producer strains of L. lactis are regarded as safe (food-grade); there is no apparent cross-resistance in bacteria that may affect antibiotic therapeutics; and it can be quickly digested into amino acids by enzymes in human intestines and stomach.

ADI: 33000 IU/kg (FAO/WHO, 1994)

 

Packing and storage issues

-500g,10kg,25kg or customized;
-Term of validity: two years in cool (0oC - 10oC is recommended), dry conditions, away from direct sunlight in original unopened packs.   

 

 

 

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