Nisin

Nisin

Category :Food Additive
CAS No.: 1414-45-5
Molecular formula :C143H228O37N42S7
Molecular  Weight : 3354.07
Molecular weight :3352The 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, 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.

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Estella Zeng
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Daisy Dai
Daisy Dai

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Daisy Dai is responsible for the global sales, service and channel expansion into the European market.

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