| ≥1 piece |
Nisin is a natural antimicrobial agent used as a Preservative in heat processed and low pH foods. According to the Food Chemical News Guide (a reference guide to the uses of foods additives permitted under Federal Law), a nisin preparation is a concentrate of dry material derived from the controlled fermentation of a naturally occurring milk bacteria Streptococcus lactis. This bacterium contains nisin, a group of related peptides (partial amino acid chains that make up proteins) with antibiotic activity. The chemical nisin cannot be synthesized artificially, so the nisin-producing bacteria are basically farmed for their synthesis of nisin.
Registered Index :
CAS No.1414-45-5; INS No.234; EEC No.234
Molecular Formula: C 143H 228N 42O 37S 7
Molecular Weight: 3348
Character:
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 ºC and 15 min in pH=3.0 , 121 ºC . But at the high pH, the stability of activity can be greatly affected.
Quality Specification:
| Item | Standard | Item | Standard |
| Appearance | Grey or White Powder | Sodium Chloride | Min 50% |
| Water Content | Max 3% | Hydrous Potency | Min 1 × 10 6 IU/g |
| pH of 10% Aqueous Solution | 3.10-3.60 | Microbiological Count | Max 10/g |
| Pb | Max 10mg/kg | E.Coli in 25g | Absent |
| As | Max 3mg/kg | Salmonella in 25g | Absent |
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)
Packing: 500g*20bottles/carton;1000g*20bottles/carton; as customers request.
Storage: Store unopened under 20ºC In dry conditions, away from direct sunlight. When opened, store under 20ºC in original container in dry conditions, away from direct sunlight. Shelf life is 18 months when stored according to recommendations.