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Nisin(1000IU, 30000IU) (526557)
Details:
  • 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


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