Nisin Food Grade Additive for Meat Products, Flour Products, Dairy Products, Marinated Products, Preservative and Freshness Agent

CAS: 1414-45-5 500g/bottle

Function: Preservative

SC20137110200868

GB 1886.231-2023

Brands: Yinxiang, Weiri, Yuantai, Baoya, Xin

Weiri Nisin 1100 potency (1000g/bottle; 10kg/carton)

Yinxiang Nisin 500g/bottle 10kg/carton

[Product Name] Nisin

[English Name] Nisin

[Molecular Formula] C143H228N42O37S7

[Molecular Weight] 3348  

[Appearance] Nisin is a light white or pale yellow powder, light brown to milky white powder. It is a highly effective, non-toxic, safe, and side-effect-free natural food preservative. It can be widely used in meat products, dairy products, canned foods, seafood, beverages, fruit juice drinks, liquid eggs and egg products, condiments, brewing processes, baked goods, convenience foods, flavor bases, and other fields.

[Product Stability]

The stability of Nisin is also related to the pH of the solution. For example, when dissolved in skim milk at pH=6.5, after pasteurization at 85°C for 15 minutes, the activity loss is only 15%. When dissolved in dilute hydrochloric acid at pH=3, it retains 100% activity even after autoclaving at 121°C for 15 minutes, demonstrating excellent acid and heat resistance.

Nisin is used in meat products, dairy products, canned foods, seafood, beverages, fruit juice drinks, liquid eggs and egg products, condiments, brewing processes, baked goods, convenience foods, flavor bases, cosmetics, and other fields. Dosage: generally 0.03-0.2g per kilogram; for dairy products, meat products, and cooked aquatic products, the general dosage is 0.5g. Refer to GB2760 for specific details.

Usage Method: Dissolve in cold boiled water to form a solution and add to food, or mix with other food ingredients before adding to food. This product can also be used in combination with other preservatives.

Nisin application scope and dosage: ≤0.5g/kg in dairy and meat products; ≤0.2g/kg in canned foods, plant protein beverages, sauces, and compound condiments; ≤0.15g/kg in vinegar.

Usage Method: Prepare an approximately 5% aqueous suspension with cold boiled water, then add to the food to be preserved and mix thoroughly.

[Product Safety] Nisin can be degraded by digestive tract proteases into amino acids, leaving no residue. It does not affect beneficial human gut bacteria, does not cause drug resistance, and does not cross-react with other antibiotics. In packaged foods containing Nisin, sterilization temperature can be reduced, sterilization time shortened, heat processing temperature lowered, nutrient loss minimized, food quality improved, energy saved, and shelf life effectively extended. It can also replace or partially replace chemical preservatives and color fixatives (such as nitrites) to meet the needs of producing health foods and green foods.     

[Product Uses]

Nisin effectively inhibits and kills various Gram-positive bacteria, including thermophilic Bacillus stearothermophilus, Bacillus cereus, Staphylococcus aureus, Listeria, Clostridium botulinum, and their vegetative cells and spores. When added to food, it significantly reduces sterilization temperature and time, preserving the food's original nutrients, flavor, and color while saving energy. It is widely used in meat products, dairy products, plant protein foods, canned foods, fruit juice drinks, and heat-treated, hermetically sealed packaged foods for preservation. It is also used in medical and health products.

Used in milk and dairy products, pickled vegetables; Nisin; processed edible fungi and algae, miscellaneous grain canned foods, other miscellaneous grain products; convenience rice and noodle products, bread, pastries, prepared meat products, cooked meat products, processed; food additives; aquatic products, egg products, vinegar, soy sauce, sauces and paste products, compound condiments, beverages; etc. For details, refer to the instruction manual or GB2760 and related regulations. Dosage; generally 0.03g-0.29g per kilogram of food; for milk and dairy products, prepared; 500g; meat products, cooked meat products, cooked aquatic products, pickled vegetables, processed edible fungi; and algae, the dosage is ≤0.5g/kg. For other foods, refer to the instruction manual or GB2760 and related regulations;

[Application Scope]

Nisin application scope and dosage (≤g/kg)

[Limits]

As per GB2760-2011: Unit: g/kg

01.0 Milk and dairy products (excluding 01.01.01, 01.01.02, and varieties involving 13.0) 0.5

04.03.02.04 Canned edible fungi and algae 0.2

06.04.02.01 Canned eight-treasure porridge 0.2

06.04.02.02 Other miscellaneous grain products (limited to miscellaneous grain sausage products) 0.25

06.07 Convenience rice and noodle products 0.25

08.02 Prepared meat products 0.5

08.03 Cooked meat products 0.5

09.04 Cooked aquatic products (ready-to-eat) 0.5

10.03 Egg products (with altered physical properties) 0.25

12.03 Vinegar 0.15

12.04 Soy sauce 0.2

12.05 Sauces and paste products 0.2

12.10 Compound condiments 0.2

14.0 Beverages (excluding 14.01 packaged drinking water) 0.2; for solid beverages, increase dosage according to dilution倍数

Nisin has extremely high stability and can be digested and absorbed by the human body.

[Product Packaging] Nisin is packaged internally in polyethylene bottles and externally in cartons. Net content 10kg.

[Product Storage] Store Nisin in a dry, clean, and cool place. Shelf life: two years.