Natural Preservative Nisin Food Preservative CAS 1414-45-5

• Customization: Available
• CAS No.: 1414-45-5
• Formula: C143h230n42o37s7
• Model NO.: RST-00145y6
• EINECS: 215-807-5
• Type: Antioxidants, Preservatives
• Effect: Antiseptic
• Product Name: Nisin
• pH: 6.07
• Appearance: White Powder
• Origin: China

Product Description

Product Description

Nisin is a natural biological antibacterial peptide produced by the fermentation of nisin naturally present in milk and cheese. It has a broad-spectrum antibacterial effect and can effectively inhibit the growth and reproduction of most gram-positive bacteria and their spores. In particular, it has obvious inhibitory effects on common Staphylococcus aureus, Streptococcus hemolyticus and other bacteria, and can play a role in preserving and preserving many foods. In addition, nisin has good stability, heat resistance and acid resistance.

 

Specification

Nisin COA
Testing Item	Standard	Result
Appearance	Colorless or white crystal	conforms
ldentification	Complies with the limit Test	conforms
Clarity&Colour of Solution	Pass test	Pass test
Purity /%	99.5~101.	99.96
Sulphated Ash/%	≤0.05	0.01
Sulphate/%	≤0.015	<0.015
Oxalic acid/%	≤0.01	<0.01
Heavy Metals/%	≤0.0005	<0.0005
Readily Carbonisable Substance	Pass test	Pass test
Bacterial Endotoxin	≤0.5lU/mg	<0.5lU/mg
Aluminium	≤0.2ppm	<0. 2ppm
Lead	≤0.2ppm	<0.2ppm
Arsenic	≤1ppm	<1ppm
Mercury	≤1ppm	<1ppm
Mesh	8-80MESH	Conforms

Function

1. Extend the shelf life of the product.
2. Improve safety by replacing chemical preservatives.
3. Low cost, high efficiency, low dose.
4. Reduce processing time and temperature.
5. Can be used for fermented products (no effect on bacteria).
6. Reduce heat treatment and processing time.
7. Inhibit the post-acidification of cheese.
8. No obvious cross-resistance with therapeutic antibiotics.

Application

It can be widely used in meat products, dairy products, canned food, seafood, beverages, fruit juice drinks, liquid eggs and egg products, condiments, fermentation processes, baked goods, convenience foods, base spices, food fields, etc.