| ≥1 piece |
Description
Nisin
Appearance: Light brown powder.
Formula: C143H230N42O37S7
Molecular Weight: 3354.08
CAS No.: 1414-45-5
Sodium chloride: 50% min.
Hydrous potency: 1*106 IU/G.
Others name: Nisina, Nisine, Nisaplin, , Σ
Specification:
|
Formula |
C 143 H 230 N 42 O 37 S 7 |
|
Molecular Weight |
3354.08 |
|
CAS No |
1414-45-5 |
|
Appearance: |
white powder. |
|
PH (10% aqueous solution) |
3.10~3.60 |
|
Identification |
Complies. |
|
Moisture Content |
3.0 %max. |
|
Pb |
2mg/kg max. |
|
Cu |
50mg/kg max. |
|
Zn |
25ppm max. |
|
Cu+Zn |
50mg/kg max. |
|
Arsenic |
1mg/kg max. |
|
Sodium chloride: |
50% min. |
|
Hydrous potency: |
1*106 IU/G. |
|
Aerobic Bacteria: |
10/g max. |
|
Coliform Bacteria: |
30(MPN/100g) max. |
|
Molds & Yeasts: |
Absent. |
|
Staphylococcus Aureus: |
Absent. |
|
Salmonellae in 25g: |
Absent. |
|
Package: |
100/500/1000g net bottle |
|
|
10kg per carton |
Application:
|
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 |