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BIOACTIVE YEAST CO., LTD. (TAILONG FOOD)

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Factory Supply Food Additives nisin z,nisin e234

OverviewQuick DetailsCAS No.:1414-45-5Other Names:Nisin A and Nisin ZMF:C143H228N42O37S7EINECS No.:215-807-5FEMA No.:E234Place of Origin:Hei

$36 /


Stock:	10000 s
Quantity:	-+ Min Order: piece

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Overview

Quick Details

CAS No.:: 1414-45-5

Other Names:: Nisin A and Nisin Z

MF:: C143H228N42O37S7

EINECS No.:: 215-807-5

FEMA No.:: E234

Place of Origin:: Heilongjiang, China (Mainland)

Type:: Preservatives

Brand Name:: TAI-STAR

Model Number:: FP-N

TYPE:: NATURAL FOOD PRESERVATIVE

APPERANCE:: WHITE POWDER

NISIN CONTENT:: >1000IU/mg

SODIUM CHLORIDE:: 85.3

MOISTURE CONTENT::: 1.65

Lead(Pb)/ (mg/kg):: MAX1

COUNT OF COLONY IN 1g:: MAX 10

E.COLI IN 100g:: MAX 30

SALMONELLAE:: ABSENT in 25g

Supply Ability

Supply Ability:: 300 Metric Ton/Metric Tons per Year

Packaging & Delivery

Packaging Details: 500g bottle/bag package,1kg bottle/bag package,25kg/drum or as customer request

Port: Beijin,Dalian,Shanghai,Ningbo port

WHAT IS NISIN ?

Nisin is a natural polypeptide food preservative produced through fermentation by Lactococcus lactis.

NISIN SPECTIFICATION

ITEM	STANDARD
Appearance	Light brown to cream white powder
Potency (IU/ mg)	1000 Min
Loss on drying (%)	3 Max
pH (10% solution)	3.1- 3.6
Arsenic	=< 1 mg/kg
Lead	=< 1 mg/kg
Mercury	=< 1 mg/kg
Total heavy metals ( as Pb)	=< 10 mg/kg
Sodium chloride (%)	85
Total plate count	=< 10 cfu/g
Coliform bacteria	=< 30 MPN/ 100g
E.coli/ 5g	Negative
Salmonella/ 10g	Negative

WHY CHOOSE NISIN ?

√High efficient Gram positive bacteria inhibitor;

√Non-toxic, Odorless, Neutral flavor;

√Good performance on fermented products;

√Post-acidification(cheese) suppressor;

√Making sterilizing process simplified;

√Stable in hot and low PH environment;

√Low dosage.

HOW TO USE?

Food application	Level of nisin (g/kg or g/L)
Processed cheese	0.2-0.4
Pasteurized milk and milk products	0.01-0.4
Pasteurized chilled soups	0.1-0.2
Crumpets	0.15-0.25
Canned foods (high acid)	0.1-0.2
Ricotta cheese	0.1-0.2
Continental type cooked sausage	0.2-0.5
Dipping sauces	0.05-0.25
Salad dressings	0.05-0.2
Beer: post fermentation	0.01-0.05
Vinegar	0.05-0.15
Sea food	0.05-0.2