China Natural Food Additive Preservatives Nisin Powder Nisin CAS 1414-45-5

DEscriptIONNisin natural antimicrobial is used to control bacterial spoilage in both heat processed and low pH foods. Nisin is a natural polypeptide antibacterial produced by strains of Lactococcus lactis subsp lactis. Nisin is effective against a wide range of Gram-positive bacteria and is particularly effective against the heat resistant spores produced by Gram-positive Bacillus and Clostridium spp. Nisin has no effect against Gram-negative bacteria, yeasts or moulds.
Nisin is manufactured from the fermentation of a milk-based medium by Lactococcus lactis subsp. lactis. The nisin from this fermentation is concentrated, dried and standardized with sodium chloride to produce Nisin, which has a known and consistent level of nisin activity.
Nisin is soluble in aqueous environments and is most stable to heat in acidic conditions. At typical usage levels, Nisin does no affect the colour or flavour of the finished product.
MOLECULAR FORMULAC143H230N42O37S7
STRUCTURAL FORMULA
4. CAS NO.: 1414-45-5
APPLICATION AREASNisin is effective in a variety of food products across a wide range of PH levels (3.5-8.0), including:Dairy: Cheese products: processed cheese and cheese, spreads, club cheese, blended cheese, direct-acidified fresh cheeses, natural ripened cheese; Cream products (flavoured, shipped, thickened, sour cream, etc.); dairy and fat based desserts; yoghourt; recombined and flavoured milks.Fruit & vegetable preparations including pulp, pasteurised fruit juices, plant protein based beverages, coconout water.

Wips and snacksPasteurised liquid egg productsLow pH sauces and toppings including mayonnaise and salad dressingsPasteurised soups and saucesCanned vegetablesProcessed meatsHot plate flour products e.g. crumpetsFermentation processes and fermentation products such as beer POTENTIAL BENEFITSExtend shelf life of food products, prevent spoilage and protect against temperature abuse.Extremely effective against Gram-positive bacteria and bacterial spores, the major spoilage organisms in heat processed foods.Enhance product qualityReduce processing temperaturesFormulate at higher pH and therefore reduce acidityFormulate at reduced salt levelsReduce manufacturing and distribution costsProtect against temperature abuse of chilled productsLower processing times and temperaturesUse ambient instead of chilled storage and distribution of some products, such as cheeses. Meet consumer demand for foods preserved with natural ingredientsReplacement or partial replacement of chemical preservatives USAGE LEVELSRecommended addition levels for nisin would typically be between 25-500mg per kg or litre of food. Exact dosage levels will depend on the nature of the food product, processing condition, microbial load and shelf life requirements. Some loss of nisin activity can be expected during the heat processing of foods with further activity losses during shelf life. These factors are taken into consideration when usage recommendations are made by our Technical Service Team. Advice should be sought for more precise recommendations on specific usage levels.

ApplicationsSuggested Dosage Max (Nisin 1000 IU/mg.)Seafood (vacuum packed)1000 mg/kgProcessed cheese600 mg/kgUnripened cheese, Ripened cheese, Whey cheese,Cheese analogues, Whey protein cheese200 mg/kgmeats and poultry products500 mg/kgPasteurized milk products400 mg/kgFine bakery wares250 mg/kgCanned foods (high acids)300 mg/kgCanned or bottled (pasteurized) or retort pouch vegetables200 mg/kgEgg products300 mg/kgSalad dressing200 mg/kgPasteurized chilled soups200 mg/kgFruit juices, Fruit drinks150 mg/kgBeer, Grape wine, Fruit wine100 mg/kgYoghurt50 mg/kgClotted cream10 mg/kgCereal and starch based desserts5 mg/kg

DIRECTIONS FOR USENisin should be added to heat processed foods by thorough dispersion in the food substrate prior to the heating process. Nisin can be added directly to the food as either a dry powder or as a pre-suspension in water or milk. In some processing situations there may be potential for adding Nisin by other methods such as dipping, or alternatively after a fermentation process, e.g. stirred yoghourt. Advice should be sought for these more specialized food application areas.SPECIFICATIONSPhysical form: A cream to off-white, micronized spray-dried powder blended with micronized sodium chloride.
Sodium chloride content: Not less than 50%. Nisin activity: minimum 900 IU per mg.
Moisture (LOD): Not more than 3.0% (w/w). Microbiological content:
Total counts: Not more than 10cfu/g. Coli group: Less than 3.0 MPN/g.
Escherichia coli: Less than 3.0 MPN/g. Salmonealle: Not detectable in 25g.SHELF LIFETwo years from date of packaging if stored in shadow, close and dry place under 22ºC
Nisin should not be stored together with toxic, harmful and corrosive substances. Protect from direct sunlight.
TEMPERATURE: Under acidic condition,Nisin are stable at ambient temperatures and Nisin is able to keep its bioactivity under low pH value, which can endure 121ºC for 30min without any bioactive loss under pH 2.0.The higher the laying temperature was and the longer the laying time was,the more the losses of nisin activity were without acidic condition.The activity of nisin was lost completely after 121ºC heat-treated for 20min in pH6 and 7 condition.Exposure to temperatures higher then 50ºC for long periods will lead to a loss of activity too.
PACKAGINGOn customer's demand or 0.5kg, 1kg, 10kg, 25kg
SAFETY AND HANDLINGA Material Health and Safety Data Sheet is available on request.