ITEM

DESCRIPTION

Product Name

Nisin 2.5% in NaCl for 1000IU/mg

Nisin 75% in NaCl for 30000IU/mg

Titer

1000IU/mg, 30000IU/mg

Strain

Lactococcus lactis subsp lactis

Appearance

White or Off white to light brown powder

EU No.

E234

Molecular Formula

C143H228N42O37S7

CAS

1414-45-5

Solubility

5-10g/100ml in pH=2.5-3.5 of aqueous for 1000IU/mg

0.1g/100ml in pH=2.5-3.5 of aqueous for 30000IU/mg

Stability

pH 2.5-3.5 Nisin is relatively stable.

pH 3.5-6.5 100°C 30minutes, Nisin is less stable, but the stability will be improved when Nisin is existing with food proteins.

pH>7.0 Nisin is comparatively less stable

Carrier

NaCl 50.0% Min for 1000IU/mg

NaCl 6.0% Min for 30000IU/mg

Moisture

3.0% Max.

Heavy Metals

Not more than 10mg/Kg

Usage

The additive may be applied in cheese, desserts, yoghurt, processed meat, fruit and vegetable juices, bakeries, egg products and canned food

pH

pH=3.3-3.8, 10% solution for 1000IU/mg

pH=3.0-3.8, 10% solution for 30000IU/mg

Total colony count

Mesophillic aerobic not more than 10 CFU/g

E-Coli.

25g Negative

Saimonelia

25g Negative

Storage

Nisin is stable under room temperature. Sunlight, oxidant and heavy metal will hurt the activity of it. To be stored in dry , shady and cool place(below 20°C)with sealed packing

Shelf life

24 months