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Nisin is a natural preservative used in the biopreservation of food

By microbial fer- mentation, which can effectively inhibit the reproduction of Gram-positive bacteria and pathogens, and has a strong inhibitory effect on thermostable bacillus and spores. lt can be widely used in food, cosmetics and other fields.


    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. 



    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.
    Sucralose 1mje
    Sucralose 2e04

    Product specification

    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

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