Natural Preservatives Nisin Powder Food Additives CAS 1414-45-5
Product name Nisin
Chemical formula C143H230N42O37S7
CAS1414-45-5
Product performance
NISIN(Streptococcus lactate) is a peptide compound composed of many amino acids, which can be absorbed by human body as a nutrient. Streptococcus lactate is widely used as a food preservative in the food industry as it can inhibit most gram-positive bacteria and has a strong inhibitory effect on the spores of Bacillus. After eating in the body's physiological pH conditions and under the action of alpha - chymotrypsin hydrolysis into amino acids.It will not change the human intestinal normal flora and produce as other antimicrobial resistance problems, not other antibiotics and cross resistance, is a highly efficient, non-toxic, safe, no side effects of natural food preservatives.
Application
Nisin is effective in a variety of food products across a wide range of pH levels (3.5-6.0), including processed cheese and cheese spreads, club cheese, blended cheese, direct acidified fresh cheese, matural riened cheese; cram products such as flavoured, whipped, thickened, sour cream, etc.; dairy and fat based desserts, yogurt and recombined and flavoured milks; fruit and vegetable preparations including pulp, pasteurized fruit juices, plant protein based desserts, yogurt and recombined and flavoured milks; fruit and vegetable preparations including pulp, pasteurized fruit juices, plant protein based beverages and coconut milk; dips and snacks; pasteurized liquid egg products; low pH sauces and toppings including mayonnaise and salad dressings;
pasteurized soups and sauces; canned vegetables; processed meats; hot plate four products such as crumpets; fermentation processes and fermentation products such as beer.
Advantages of Nisin
Nisin toxicity is negligible, extremely stable
Nisin can be digested and absorbed by the human body
Effectively inhibits the growth of a wide range of Gram-positive bacteria.
Extended shelf life
Meets consumers' demand for natural products
Enhanced product quality
Directions for use
Nisin should be added to heat processed foods by thorough dispersion in the food substrade prior to the heating process.
Nisin can be added directly to the food as a dry powder or as a pre-suspension in water or milk.
In certain processing situations there may be potential for adding Nisin by other methods, such as dipping or after a fermentation process, e.g. stirred yogurt. Advice should be sought for these more specialized food application areas.
Physical/chemical specifications
Form at 25ºC powder
Color off-white to cream
pH of 10% solution 3.3-3.8
Color variations may occur from batch to batch.
Microbiological specifications
| Mesophilic aerobic |
Max.10 CFU/g |
| Bacteria |
Absent in 25g |
| Escherichia coli |
Absent in 25g |
| Salmonella |
Absent in 25g |
| Staphylococcus |
Absent in 25g |
| Heavy metal specifications |
| Arsenic(As) |
Max. 1 ppm |
| Mercury(Hg) |
Max. 1 ppm |
| Lead(Pb) |
Max. 2 ppm |
| Heavy metals as lead |
Max. 10 ppm |
| Nutritional data |
|
| Energy |
208 kJ/100g |
| Total carbohydrate content |
3.9 g/100g |
| Available carbohydrate |
2.6 g/100g |
| Total sugar as |
0.5% |
| Total polyois |
<0.1% |
| Fat(Werner Schmid) |
0.9 g/100g |
| Saturates |
0.42 g/100g |
| Total sodium |
33.6 g/100g |
| Salt(sodium chloride) |
83.6 g/100g |
Storage
Store unopened between 4-20ºC in dry conditions, away from direct sunlight. When opened, store between 4-20ºC in original container in dry conditions, away from direct sunlight. Shelf life is 24 months when stored according to recommendations
Stockpiled at the ventilated place, avoiding rain, moisture and insolation. Please handle with care to prevent bag damage, store away from toxic substances.
PackingNet 500g/plastic bottle 10/20bottles in 1 paper box
Loading4MT/20FCL' with pallets 6MT/20FCL' without pallets 12MT/40FCL' without pallets
Shelf LifeTwo years when properly stored
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Scope of application
It can be widely used in meat products, dairy products, canned food, seafood, beverages, fruit juice drinks, liquid eggs and egg products, condiments, winemaking processes, baked goods, instant foods, fragrance-based spices, cosmetics, etc.
Application of Nisin in meat products
The scope of application is quite wide, suitable for all kinds of Chinese, Western, high, middle and low grade products. For example, barbecue, ham, sandwiches, sausages, Frankfurt sausages, high-temperature ham sausages, chicken products and stewed products. Nisin can effectively inhibit the gram-positive bacteria that cause food spoilage, such as: Listeria, Staphylococcus aureus, Clostridium botulinum and various spoilage microorganisms, etc. Its antiseptic effect is very obvious, Can significantly extend the shelf life of 2-3 times. Adding 5g/100kg-15g/100kg of nisin and a small amount of other preservatives can make the shelf life of low-temperature meat products more than three months under normal temperature conditions.
Adding Nisin to sausage can inhibit the vast majority of G-positive bacteria, and the color, aroma and taste of the product are not affected, and the dosage of nitrate or nitrite can also be reduced; sorbic acid can be replaced in the production of carnitas products Potassium acts as a preservative and improves product quality and shelf life.
Western-style ham Western-style ham is a kind of low-temperature meat product, which has less nutrient loss during processing, and the product is tender and can maintain its original taste. But it has not been sterilized by high temperature, so it is susceptible to microbial contamination and deterioration. Adding an appropriate amount of nisin, sodium lactate, and nitrite can effectively prolong the shelf life of the product and reduce the amount of nitrite used.
Application of Nisin in dairy products
Add 0.05g/kg nisin to yoghurt and fruit milk with pH around 4. After sterilization at 90ºC for 20 minutes, the shelf life of the product is extended from 6 days at room temperature to more than one month. After ultra-high temperature sterilization and aseptic filling of milk, the spoilage rate of 0.05g/kg nisin product is reduced from 0.04% to 0. Adding 0.08g/kg--0.1g/kg nisin to canned sugar-free condensed milk can inhibit the growth of heat-resistant spores and reduce the heat treatment time by 10 minutes. Add 0.08g/kg nisin and heat treatment at 121°C for 3 minutes (F0=3) to make low-fat milk, unsalted butter, fat-free milk, and flavored milk placed at 40°C. Can be kept for up to six weeks. In cheese, adding 0.05g/kg-0.1g/kg of nisin can solve the problem of heat-resistant gram-positive bacterial spores (such as Clostridium botulinum and other anaerobic Clostridium, Corruption caused by Lactobacillus bulgaricus, etc.).
Application of Nisin in canned food
Canned food is often contaminated with some extremely heat-resistant bacterial spores, such as the spores of Bacillus stearothermophilus and Clostridium saccharolyticus. Once the conditions are suitable, they will grow, causing gas production, acid production and spoilage. 0.1g/kg Nisin is added to canned food to keep canned food in hot conditions for 2 years. And can reduce heat treatment intensity by 1/2, save energy, keep canned food good nutritional value, appearance, flavor, color, maintain product quality, prolong food shelf life, and its effect is better than potassium sorbate.
nt of other preservatives to the dried tofu. After proper sterilization, the shelf life can be up to 6 months.
Since nisin cannot inhibit yeast, it can be used in beer, fruit wine and other alcoholic products to prevent spoilage caused by lactic acid bacteria. Washing yeast: Nisin can replace the traditional pickling method to remove the contaminated lactic acid bacteria in the yeast, and maintain the original vitality, fermentation and cohesion of the yeast. Add 1g/kg-1.5g/kg of nisin, mix evenly in the yeast slurry, and leave it for 4-6 hours. Reduce pasteurization time: After pasteurization, add 0.01g/kg-0.05g/kg nisin to the finished product. Inhibition of bacteria: 0.025g/kg-0.1g/kg of nisin should be added before fermentation, and 0.01g/kg-0.05g/kg of residue in the finished wine can be enough. In the main fermentation and post-fermentation of wine, adding 0.1g/kg of nisin can prevent the pollution caused by Lactobacillus brevis, Leuconostoc vinifera and Lactobacillus casei during the fermentation process.
Application of Nisin in fruit juice drinks
The cause of rancidity in fruit juices and fruit juice beverages comes from Geobacillus acidophilus, an acid- and heat-resistant spore-forming rod-shaped bacterium. It is suitable for growth and reproduction in the environment of 25°C-60°C and pH 2.5-6.0. Geobacillus acidophilus exists in the process of beverage production and water use, and it is easily brought into fruit juice and juice beverage products. Corruption of fruit juice products. Adding 0.05-0.1g/kg nisin, pasteurization can prevent the growth and reproduction of surviving Geobacillus acidophilus spores, prevent product spoilage, and meet quality assurance requirements.
The addition of 0.05g/kg-0.1g/kg nisin to egg products can effectively inhibit the heat-resistant spores that cause product spoilage, and extend the shelf life of egg products with an original shelf life of 7 days to more than one month.
The application of Nisin in condiments
0.05g/kg-0.2g/kg of nisin is added to salad dressings, etc., which can effectively inhibit the growth of lactic acid bacteria and spores, reduce the spoilage of low-fat and low-salt products, and prolong the shelf life by more than 3 times.
Application of Nisin in wine making process
Application of Nisin in baked food
Adding Nisin to bread scones, sweet breads and pancakes has a strong inhibitory effect on heat-resistant Bacillus cereus, which causes product spoilage, and can prolong the shelf life of products. Adding 0.2g/Kg of nisin to the product can meet the bacteriostatic requirements.
The application of Nisin in the field of fragrance bases
In the processing of fragrant-based fragrances, Nisin can reduce the sterilization temperature, reduce the sterilization time, and can effectively kill or inhibit various harmful microorganisms in the product, such as bacteria, Escherichia coli, Gram-negative bacteria, Listeria, etc. It has a strong inhibitory effect, prolongs the shelf life of the product and improves the quality of the product. Adding 0.2g/Kg nisin, 0.1g/Kg natamycin and potassium sorbate to the paste essence can inhibit the growth of various harmful microorganisms.
Application of Nisin in the field of cosmetics
The oils, gums, polyols, proteins and water contained in cosmetics create conditions for the growth of microorganisms. Microbial contamination of cosmetic products is possible during the manufacturing process, the packaging process, the packaging itself, and when consumers use the cosmetic product. Using this product can protect cosmetics from microbial contamination, prolong the shelf life and service life of the product, ensure the safety of the product, and prevent consumers from possible infection caused by the use of microbially contaminated products.
The application of Nisin in the field of medicine
In order to ensure the safety and effectiveness of medicines, medicines must meet the corresponding hygiene requirements. However, the active ingredients of some medicines do not have sufficient antibacterial and antiseptic ability. Adding appropriate this product to these finished preparations can effectively control the growth of microorganisms. Improve shelf life.
Maximum addition
GB2760-2011 regulations: Unit: g/kg
01.0 Milk and dairy products (excluding varieties involved in 01.01.01, 01.01.02, and 13.0) 0.5
04.03.02.04 Edible fungi and algae canned 0.2
06.04.02.01 Canned Eight Treasure Porridge 0.2
06.04.02.02 Other multigrain products (only multigrain enema products) 0.25
06.07 Instant rice and noodle products 0.25
08.02 Prepared meat products 0.5
08.03 Cooked meat products 0.5
09.04 Cooked aquatic products (can be eaten directly) 0.5
10.03 Egg products (change their physical properties) 0.25
12.03 Vinegar 0.15
12.04 Soy sauce 0.2
12.05 Sauce and Sauce Products 0.2
12.10 Compound seasoning 0.2
14.0 Beverages (except packaged drinking water in 14.01) 0.2 For solid beverages, increase the usage amount according to the reconstitution multiple
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