F1. Nisin

Nisin (also known as Streptococcus lactic peptide) is a polypeptide, it is rapidly inactivated in the intestine by digestive enzymes after consumption, Extensive micro-biological tests have not shown any cross resistant between Nisin and medical antibacterial drug. Nisin possesses anti-microbial activity against a wide range of Gram-positive bacteria and their spores which causes food spoilage, and especially inhibits the heat-resistant bacilli, such as B. Stearothermophilus, CI. Butyricum and L. Monocytogenes. It is a natural food preservative which is highly efficient, safe and has no side-effects. In addition, it has excellent solubility and stability in food. It is not effective against Gram-negative bacteria, yeasts or mould.

Solubility

Soluble in water

INCI

Nisin

Registration

CAS-No………1414-45-5

EINECS-No.....215-807-5

Effects

Natural food preservative

Technical Data

Active ingredient: min 1000 IU/mg Nisin

Application

Nisin can be used in a wide range of heat-processed foods. These include: fresh milk,

processed cheese and other dairy products, pasteurised liquid egg, processed meat,

seafood, canned food, fruit drinks, vinegar, sauce, soy sauce, composite flavorings,

plant protein drinks, baked products, beer, wine etc. It can also be used as a

preservative in gelatin processing, cosmetics, drugs and health products.