Nisin Product Information
Description
Nisin is a natural preservative used in the biopreservation of food. NISIN is a natural additive obtained from the fermentation of a strain of Lactococcus lactis subsp. lactis (non-GMO). Nisin is a natural bactericide, approved by the EU (food additive number E-234), active against a large number of gram-positive bacteria, especially spore forming bacteria such as Clostridium spores, Staphylococcus aureus, Listeria monocytogenes, Bacillus subtilis, etc. NISIN is not active against gram-negative bacteria, yeasts or moulds.
Composition
Sodium chloride: ≥ 50%
Nisin (E-234): ≥ 2.5% (min. 1000 iu/mg)
Nisin Specifications
| Potency (on a wet basis) |
≥ 1000 IU/mg |
Lead (Pb) |
≤1 ppm |
Total count |
< 10 cfu/g |
| Humidity |
< 3% |
Arsenic (As) |
≤1 ppm |
Salmonella |
Absent in 25 g |
| pH (5% in aqueous solution) |
3.10-3.60 |
Mercury (Hg) |
≤1 ppm |
E. coli |
Absent in 25 g |
| Appearance |
Slightly brown powder |
Sodium chloride |
≥ 50.0% |
Allergens |
None |
GMO information
In accordance with current European legislation (Regulation (EC) No 1829/2003 of the European Parliament and of the Council of 22 September 2003 on genetically modified food and feed and Regulation (EC) No 1830/2003 of the European Parliament and of the Council of 22 September 2003 concerning the traceability and labelling of genetically modified organisms and the traceability of food and feed products produced from genetically modified organisms), the product supplied by NISIN is neither GMO nor does it contain GMO, the product supplied, NISIN, is not and does not contain GMOs, the ingredients themselves do not contain GMOs, the ingredients are not produced from GMO raw materials, no GMOs have been used in the production process, no production process developed in the manufacturing plant comes into contact with GMOs and there is no risk of cross-contamination.
Storage conditions: Store unopened under 20°C in dry conditions, away from direct sunlight.
Expiry date: 2 years under storage conditions.
Purity and legal status: Nisin is a food grade and complies to FAO/WHO and EU food chemical codexes. complies with USFDA and classified GRAS status
Packaging: Nisin is available in 500gram polyethylene bottles with integral, tamper-proof seals loaded in 10kg carton box, also 25kg drum available as requested.
Applications
Nisin is authorised for use in foods in over 50 countries and is regulated as a preservative with restricted use in certain dairy products such as matured and processed cheese and clotted cream (European Parliament and Council Directive 1995).
Nisin is used in a wide variety of sectors: dairy products, meat, fruit juices and vegetable protein foods, eggs and egg products, sauces, canned foods, etc. canned foods, etc.
Nisin is effective in a wide range of food products over a wide pH range (3.5-8.0), including: processed cheese and cheese spreads, club cheese, mixed cheese, direct acidified fresh cheese, naturally matured cheese; cream products such as flavoured, whipped, thickened, sour cream, etc.; dairy and fat-based desserts, etc. dairy and fat based desserts, yoghurt, recombined and flavoured milks; fruit and vegetable preparations including pulp, pasteurised fruit juices, vegetable protein based drinks and coconut milk; dips and snacks; pasteurised liquid egg products; low pH sauces and toppings including mayonnaise and salad dressings; pasteurised soups and and sauces; canned vegetables; processed meats; Hot plate flour products such as crumpets; Fermentation processes and products such as beer.
Some of the applications authorised by Directive 95/2/EC and the maximum doses are listed in the table below. Outside the EU, please confirm compliance with local food regulations before use, as regulatory status varies from country to country.
KEY BENEFITS OF NISIN:
•Gram-positive bacterial pathogen risk reduction as part of a multifactorial protective system
•Shelf-life extension or maintenance of a wide range of heat-treated and acidic foods
•Replacement of chemical preservatives by a natural and safe solution
•Possible reduction of heat treatment and processing time, therefore increased productivity with more consistent product quality
•Allowing for new product formulation (low salt/fat, high moisture, high pH)
•Meets consumers' demand for natural products
DIRECTION FOR USE NISIN:
This product can often be added directly as a powder. However, if a solution is required, it is recommended to dissolve nisin in high-purity water adjusted to pH to 2 - 4 through the addition of 0.02 N HCl. The freshly prepared solution may then be added according to the desired concentration of nisin in the final food. This product is insoluble in non-polar solvents.
Nisin 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 a dry powder or as a pre-suspension in water or milk. In certain processing situations there may be potential for adding Nisin by other methods, such as dipping or after a fermentation process, e.g. stirred yoghurt. Advice should be sought for these more specialised food application areas.
DOSAGE OF NISIN:
The recommended dosage of Nisin is in the range 25- 500 mg per kg or litre of food. Exact dosage cannot be stated as it depends on the nature of the product for which it is intended , please inquiry with our team. Here just list some info for your reference.
1) Dairy products
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Adding 0.05 g / kg NISIN to pasteurized milk can increase the shelf life by more than 2 times.
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Addition of 0.08 g / kg to 0.1 g / kg NISIN in twice disinfected milk sterilized at 115 ° C for 15 minutes can render the product insensitive to bacteria.
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Using 0.05 g / kg NISIN in sour milk or fruit milk (about pH4) sterilized at 90 ° C for 20 minutes can extend the shelf life from 6 days to over 1 month at room temperature.
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Use of 0.05 g / kg nisin in pasteurized milk in packages bacteriafree can reduce decay from 0.04% to 0%.
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Adding from 0.08 g / kg to 0.1 g / kg NISIN in canned condensed milk without sugar can inhibit the growth of heat-resistant spores in it and reduce the heating time by 10 minutes.
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Add 0.08 g / kg nisin and processing at 121 ° C for 3 minutes can increase the shelf life of skim milk, cream or unsalted flavored milk to 6 weeks at a temperature of 40 ° C.
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Adding from 0.05 g / kg to 0.1 g / kg NISIN when processing cheese will prevent rotting caused by gram-positive bacteria (such as Clostridium, Anaerobic Clostridium, Lactobacillus bulgaricus and so on . etc. )
2) Meat products
Addition of 0.05 g / kg to 0,15g / kg nisin in combination with several other preservatives into chilled meat product to increase its shelf life up to 3 months at ambient temperature. Surface treatment (spraying) before packaging extends the shelf life of meat products by 2-3 times.
3) Fruit juice
Fruit juice rot is mainly caused by Bacillus alcalophilus , which is an acidic and heat-resistant bacterium and can grow and multiply at temperatures between 25 ° C-60 ° C and a pH of 2.5 to 6.0. B. alcalophilus can contaminate the juice production process when using water. Adding from 0.05 g / kg- 0.1 g / kg NISIN can prevent the growth and multiplication of B. alcalophilus spores and guarantee product quality.
4) Alcoholic drinks
NISIN does not inhibit yeast and is approved for use in the fermentation of alcoholic beverages such as beer, fruit wines and other wine products. In the pretreatment of the yeast, Nisin can replace the traditional method of acid rinse to prevent their contamination by bacteria Lactolactis , which will increase the fermentation of yeast and aggregation. Add 1.0 g / kg-1.5 g / kg NISIN to the yeast with syrup and stir well, then store it for 4-6 hours.
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Shortening pasteurization time: add 0.01 g / kg - 0.05 g / kg NISIN to the product at the end of pasteurization.
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Lock bacteria: Add 0.025 g / kg to 0.1g / kg nisin before fermentation, a residual amount nisin in the finished wine can reach 0.01 g / kg 0.05 g / kg. •
The addition of 0.1 g / kg NISIN during fermentation of grape wine can prevent contamination caused by Lactobacillus Brevis , L. Casei and Leuconostoc spp . and others
5) Salad sauces and condiments
Adding 0.05 g / kg-0.2 g / kg NISIN to these types of products will prevent lactic acid bacteria and spores, reduce the rotting of low-fat products and products with a low salt content, extend their shelf life by more than 3 times.
6) Canned foods
Canned food is often contaminated with some extremely heat-resistant spores and bacteria. These spores will cause food to not be kept in proper condition. The addition of 0.1 g / kg NISIN will allow canned food to extend its shelf life up to 2 years at high temperatures. In addition, its use in canned food can reduce heat treatment by 50%, which not only saves energy, but also improves the nutritional value, appearance and quality of the product.
Enzymes and cultures play a key role in ensuring that dairy products have the best possible flavor and appearance, while staying fresh for longer. Yotabio can help you plan your food ingredient purchases through natural solutions. We focus on the production of food preservatives and enzymes.
YOTA BIO-ENGINEERING CO., LTD (YOTABIO) is located at 398 Huan'an Road, RETDA, Rizhao, P. R. China, a beautiful coastal city in Shandong Province.
Our production base now covers about 38,000 square metres and there are 150 staff members working to produce high quality bio-food additives such as Nisin, Natamycin, Polylysine and Transglutaminase (TG), Lysozyme, Rennet, Chymosin, Lactase and Lipse for the dairy industry since 2016, and we also supply vegan food ingredients such as Methylcellulose. Thanks to our diligent workers, YOTABIO is able to provide stable with quality products to our customers all over the world.
YOTABIO is committed to becoming a leading manufacturer of bio-food additives in the food industry in China, by having a strong innovation in the R&D area, the well-designed & established manufacturing facilities and a responsive & creative customer support system.
Deeply rooted in YOTABIO's corporate culture, innovation and expertise are at the core of new developments. YOTABIO is constantly innovating and improving its range of food ingredients.
The innovation team at YOTABIO brings together the necessary energy, scientific and technical skills to serve a common goal: to continuously provide the best products and service to our customers.
Using bio-based materials and state-of-the-art biotechnology, we can help you meet the various consumer demands for food preservation and processing. We can also help you reduce costs and improve food safety by maintaining freshness & quality for the intended shelf life of the food.
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