FOB Price
Get Latest Price|
1 Ton Minimum Order
Country:
China
Model No:
nisin preservatives
FOB Price:
Place of Origin:
mainland
Price for Minimum Order:
-
Minimum Order Quantity:
1 Ton
Packaging Detail:
25Kg/drum
Delivery Time:
immediately
Supplying Ability:
1 Ton per Day
Payment Type:
T/T, L/C, D/A
Product Group :
-
Contact Person Mr. augustin
NO.171 Yinhai Road, Industrial and commercial bank of China, Room 1005, 10F, Shouguang, Weifang, Shandong
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.
How is it made?
Technical specifications for nisin indicate that the
process begins by fermenting the milk bacteria. The resulting nisin
is concentrated, separated, and dried before milling into fine
particles and standardized by the addition of sodium chloride
(salt). The resulting typical composition is nisin (2.5%), sodium
chloride (greater than *0%) ,protein (*3.8%), and moisture (less
than 3%).
Is it safe?
Nisin is listed as a "natural preservative" in chemical
dictionaries. In addition, nisin as "replacement or partial
replacement of chemical preservatives." Nisin was awarded the
Generally Regarded as Safe (GRAS) designation in the U.S. Federal
Register of April, ***8 and is approved as a natural food
preservative in the United States. It is also approved as a natural
food preservative by more than *0 other countries as well as with
the Food and Agriculture Organization/World Health Organization and
the European Union. The Nisaplin brand of nisin is certified
kosher, as well.
Despite these endorsements, it is important to note that nisin is not currently approved as an allowable ingredient in organic food production. According to the latest Organic Materials Review Institute list, the National Organic Standards Board considers it a prohibited processing ingredient and any organic food containing added nisin will lose its organic status. However, some individuals in the organic industry are asking that nisin be reconsidered for inclusion on the allowable list. The primary objection to nisin has been the fact that it can, in some instances, be the product of genetically engineered bacteria. However, it may be possible for manufacturers to discern the genetically engineered status of nisin prior to using it in their products. If organic food manufacturers can reliably select nisin from non-genetically engineered bacteria, it could be deemed compatible with organic food processing. Research regarding this issue is now underway.
Use and limitations:
In the U.S., nisin is used to inhibit outgrowth of Clostridium
botulinum spores (the cause of botulism) and toxin formation in
pasteurized process cheese spreads with fruits, vegetables or meats
at levels not exceeding good manufacturing practice. Current good
manufacturing practice in this case is the quantity of the
ingredient that delivers a maximum of **0 p.p.m. of nisin in the
finished product. nisin is also approved for liquid egg
products, dressings, and sauces. In other countries it is also used
in fresh and recombined milk, fermented beverages like beer, canned
foods, frozen desserts, and high moisture/reduced fat foods.
Nisin is considered effective at controlling a wide range of gram-positive organisms including: Listeria, enterococcus, Bacillus sporothermodurans, and clostridium. Used alone, it is not effective on gram-negative bacteria (like E coli ), yeasts, and molds. However, research suggests that it may be useful against some gram-negative bacteria when used in conjunction with other preservatives.
In conclusion-based on the way it is manufactured, its GRAS status, and its "natural" labeling designation-nisin appears to qualify as a safe and natural food preservative.
Registered Index :
CAS No.***4—*5—5; INS No.**4; EEC No.**4
Molecular Formula: C **3H **8N *2O *7S 7
Molecular Weight: ***8
Character:
Nisin is white color powder with hydrous potency ***0IU/mg. It is
stable in room temperature and acidity condition even heated. It
can endurance *0 min in pH=2.0 , **1 °C and *5 min in pH=3.0 , **1
°C . 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 *0% |
Water Content |
Max 3% |
Hydrous Potency |
Min 1 × *0 6 IU/g |
pH of *0% Aqueous Solution |
3.*0—3.*0 |
Microbiological Count |
Max *0/g |
Pb |
Max *0mg/kg |
E.Coli in *5g |
Absent |
As |
Max 3mg/kg |
Salmonella in *5g |
Absent |
Amount for Application: GB ********8; FAO/WHO, ***4; FDA § **4.1; EEC
Toxicity: GRAS(FDA § **4.***8, ***4); ADI ****0 IU/kg (FAO/WHO, ***4)
For further information please click nisin a natural food preservative
We recommend that if we use nisin on the surface of the products and we also need a good effect on any fungi Natamcyin should be added.
Packing: **0g × **0bottle/carton; **0g × *0bottle/carton; *5Kg/drum
Storage: Kept in cool and dry place, in sealed container; ***5 °C is recommended
Country: | China |
Model No: | nisin preservatives |
FOB Price: | Get Latest Price |
Place of Origin: | mainland |
Price for Minimum Order: | - |
Minimum Order Quantity: | 1 Ton |
Packaging Detail: | 25Kg/drum |
Delivery Time: | immediately |
Supplying Ability: | 1 Ton per Day |
Payment Type: | T/T, L/C, D/A |
Product Group : | - |