Description
Nisin Powder (E234) stands as a potent and stable white powder, boasting a hydrous potency of 900IU/mg. Its remarkable stability endures across varying conditions, showcasing resilience in room temperature and acidic environments, even when subjected to heat. This exceptional resilience and potency make it an invaluable component in various applications within the food industry.
Derived from the controlled fermentation of Streptococcus lactis, Nisin is renowned for its role as a natural antimicrobial agent. It serves as an effective preservative, ensuring the safety and longevity of diverse food products. Its potency extends to combatting gram-positive organisms like Listeria, enterococcus, Bacillus sporothermodurans, and clostridium, among others. In the United States, it's widely utilized to inhibit the growth of Clostridium botulinum spores and toxin formation in pasteurized process cheese spreads. Internationally, it finds its place in an array of products including liquid egg products, dressings, sauces, fermented beverages, canned foods, frozen desserts, and high moisture/reduced fat foods, safeguarding against harmful bacteria and ensuring prolonged shelf life.
CAS No.: 1414-45-5
EINECS No.: 215-807-5
Chemical Formula: C143H230N42O37S7
Molecular Weight: 3354.07
Standard: E234
Specification
Appearance: Grey or white powder
Moisture: 3.0% max.
Ph (10% aqueous solution): 3.10 ~ 3.60
Sodium Chloride: 50% min.
Potency: 900 UI/mg
Total heavy metals: 10 ppm max.
Pb: 2 ppm max.
As: 1 ppm max.
Hg: 1 ppm max.
Key Features:
1) Potent Hydrous Formulation: Offers a hydrous potency of 900IU/mg, ensuring effective microbial control.
2) Exceptional Stability: Maintains stability under various conditions, including room temperature and acidic environments, retaining efficacy even when exposed to heat.
3) Derived from Controlled Fermentation: Sourced from Streptococcus lactis fermentation, ensuring a natural and reliable antimicrobial solution.
4) Wide Antimicrobial Reach: Effectively combats gram-positive organisms such as Listeria, enterococcus, Bacillus sporothermodurans, and clostridium.
5) Versatile Preservative: Suitable for multiple food applications, preventing spore growth and toxin formation in various processed foods.
Applications:
1) Pasteurized Process Cheese: Inhibits Clostridium botulinum spores and toxin formation in cheese spreads.
2) Liquid Egg Products: Preserves liquid egg formulations, extending their shelf life.
3) Dressings and Sauces: Safeguards dressings and sauces against microbial contamination.
4) Fermented Beverages: Ensures safety in fermented beverage production, such as beer.
5) Canned and Frozen Foods: Extends the shelf life of canned foods and frozen desserts.
6) High Moisture/Reduced Fat Foods: Protects high-moisture and low-fat food items from spoilage, ensuring longer freshness.