Nisin is a peptide antibiotic substance produced by Streptococcus lactis, consisting of 34 amino acids. Upon entering the human body, it is broken down into various amino acids by enzymes, with no residue, no drug resistance, and no impact on probiotics in the human body.
CAS No. :
1414-45-5EINECS :
215-807-5Package :
25KG/DRUMBrand :
TOPINCHEM®Origin :
CHINAFormula :
C143H230N42O37S7Minimum Order :
200KGItem :
NisinFood Additives Nisin CAS 1414-45-5
Description
Nisin is a new type of antibacterial preservative, which is a small peptide produced by Streptococcus lactis. It has a strong inhibitory effect on Gram positive bacteria, including Staphylococcus, Streptococcus, Micrococcus, and other bacteria that cause food spoilage and are harmful to human health.
Specification
| Test Items | Criteria | Results |
| Appearance | Grayish-white powder | Grayish-white powder |
| Potency IU/mg | ≥1000 | 1078 |
| Loss on drying/(%) | ≤3.0 | 0.96 |
| Lead (by Pb)/(mg/kg) | ≤1 | 0.1 |
| Sodium Chloride/(%) | ≥50% | 90.58 |
| pH | 3.1-3.6 | 3.47 |
| Aerobic Plate Count/(cfu/g) | ≤10 | <10 |
| Coliform bacteria/(MPN/100g) | ≤30 | <30 |
| Salmonella | Not detected in 25g | Not detected |
Application
Nisin is used in processed cheese, meats, beverages, etc. during production to extend shelf life by suppressing Gram-positive spoilage and pathogenic bacteria. It can also be used as a preservative in gelatin processing, cosmetics, drugs and health products. Nisin has also been used in food packaging applications and can serve as a preservative by controlled release onto the food surface from the polymer packaging.
It is soluble in water, and its aqueous solution is strongly alkaline; insoluble in ethanol and carbon disulfide.
Read More
It is colorless transparent monoclinic prismatic crystal, relative density 1.52, easy to weather in the air, easy to lose five molecules of crystal water and form seven water.
Read More
Mono Sodium Phosphate Anhydrous is colorless crystalline or white crystalline powder, odorless, easily soluble in water, its aqueous solution is acidic, almost insoluble in ethanol.
Read More
Sodium glutamate is the most widely used umami agent at home and abroad, which can enhance its taste effect when co-existing with salt.
Read More
Natamycin, also known as piomicin or amycin. Natamycin is a highly effective inhibitor of mold, yeast and fungi, which is used to inhibit mold, yeast and fungi in food.
Read More
Soy lecithin is a food additive that comes from beans.
Read More
It is colorless transparent bulk crystal or crystalline powder, odorless, slightly sweet and sour taste.
Read More
Its appearance is white powder crystal, soluble in water, insoluble in alcohol.
Read More
IPv6 network supported
English
français
italiano
русский
español
português
Indonesia
Tiếng việt
العربية
中文
