Nisin food grade,China Freda price supplier

company profile

China Freda Biotechnology Co.,Ltd

China

Contact: Ms.Luna Liu

Tel: 86-531-81213310

Number of Employees: 500 ~ 1000

Business Type: Manufacture

product details

Standard:GB/USP/FCC

Origin:China

Brand:Freda

Nisin

Our advantages introduction

1, we are the biggest factory for Nisin with first-class production technology in China, There are several manufactures for natamycin in China get technology support from us.

2, we are the supplier for most trading companies in China

3, offer free samples for test

4, accept trial order

5,best quality while competitive price.

6,ISO, HALAL,KOSHER certificate

Contact details

Name

Luna

Skype

luna.freda

Mobile

86-15153115662

Tel

86-531-81213310

Introduction

Nisin is a natural food preservative (Bacteriocin), with high efficiency, high stability, safety, and without side effects. It is regarded as natural because nisin is polypeptide produced naturally by certain strains of the food-grade lactic acid bacterium Lactococcus lactis, during fermentation. Nisin has good antibacterial ability against a wide range of Gram positive bacteria and their spores, especially for heat resistant bacilli, such as B. Stearothermophilus, Cl. Butyricum and L. Monocytogenes. It shows little or no activity against Gram negative bacteria, yeasts, and moulds. Nisin was awarded the Generally Regarded as Safe (GRAS) designation in the U.S. Federal Register and is approved as a natural food preservative in the U.S., the FAO/WHO and the E.U.

Advantages

²         Extend product shelf-life

²         Improve safety a variety of foods by suppressing Gram-positive spoilage and pathogenic bacteria （ replace chemical Preservatives ）

²         Cost effective ， high efficiency at low dosages

²         Enable reduced processing timeshare and temperature

²         Useable in fermented products (No effect on bacteria)

²         Reduced heat treatment and processing times

²         Suppresses post-acidification in cheese

²         No apparent cross-resistance related to therapeutic antibiotics

²         Stable heating at low pH

Application

Typical addition levels of nisin in food applications

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

soy sauce

0.05~0.2

Direction of Usage: About 5% aqueous solution is prepared firstly with cold boiled water or distilled water (best with pH4 diluted citric acid or acetic acid solution), and then instantly put it into food and stirs well. Or put it directly into food and stirs well.

Safety

Nisin is non-toxic, the producer strains of L. lactis are regarded as safe (food-grade); it is not used clinically; there is no apparent cross-resistance in bacteria that may effect antibiotic therapeutics; and it is quickly digested into amino acids by enzymes in human intestines and stomach.

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

Quality

Our product conforms to International specifications for nisin, including FAO/WHO, EU, and US FDA. It is manufactured in accordance with the Chinese Light Industry standard QB2394-2007 ， and it meets the requirement of the People’s Republic of China Agriculture Standard NY/T392-2000 for using additives in producing green foods.

We offer technical research team to test the efficacy and use of nisin in food products, and assist clients in application development trials.

Packaging and Storage

²         500g 、 10kg 、 25kg or packed to customer’s requirement.

²         Expiration: two years in cool (0°C - 10°C is recommended), dry conditions, away from direct sunlight in original unopened packs.

Name	Luna
Skype	luna.freda
Mobile	86-15153115662
Tel	86-531-81213310

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
soy sauce	0.05~0.2