Food Preservative Nisin E234 1414-45-5

Model NO.: Food preservative Nisin E234 1414-45-5 Type: Beverage Preservatives Resource: Natural Preservatives Processed Cheese: 0.2~0.4 Pasteurized Chilled Soups: 0.1~0.2 Transport Package: 25kg/Carton Origin: China Composition: Potassium sorbate Effect: Antiseptic Food Application: Level of Nisin (G/Kg or G/L) Pasteurized Milk and Milk Products: 0.01~0.4 Trademark: kamadi Specification: ISO, GMP, CE HS Code: 2924299090 Nisin Cas No.1414-45-5 
Appearance Off-white or yellowish powder 
Formula C143H228O37N42S7 
Packing In 0.4kg/5kg tins/drums
 

ITEM	STANDARD	RESULTS
Appearance	Light brown to cream white powder	Conforms
Potency (IU/ mg)	1000 Min	1115
Loss on drying (%)	3 Max	0.5
pH (10% solution)	3.1- 3.6	3.4
Arsenic	≤ 1 mg/kg	< 1 mg/kg
Lead	≤ 1 mg/kg	< 1 mg/kg
Mercury	≤ 1 mg/kg	< 1 mg/kg
Total heavy metals ( as Pb)	≤ 10 mg/kg	< 10 mg/kg
Sodium chloride (%)	50 Min	Conforms
Total plate count	≤ 10 cfu/g	Conforms
Coliform bacteria	≤ 30 MPN/ 100g	Conforms
E.coli/ 5g	Negative	Negative
Salmonella/ 10g	Negative	Negative

Nisin Description
Nisin is a natural anti-microbial agent used as a preservative in heat
processed and low pH foods. Its anti-microbial activity is used against a
wide range of gram-positive bacteria and their spores, which cause food
spoilage. It especially inhibits heat-resistant bacilli, such as B.
Stearothermophilus, C. Butyricum and L. monocytogenes. Nisin alone is
not effective against gram-negative bacteria or yeasts and molds. Research
has shown that Nisin in combination with chelating agents such as EDTA
or nonionic surfactants such as Polysorbate 20, shows potent bactericidal
activity against gram-negative organisms.
Specifications:
 
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.
 
Packaging & Shipping
Packaging:  . Packing: 25kg per bag, 1×20FCL=16MT for powder or 20MT for granular without pallet. 

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Product Categories : Food Preservatives