NISINZ®

NISINZ® is a naturally occurring antimicrobial peptide produced by the bacterium Lactococcus lactis from sauerkraut. It is used in processed foods to extend shelf life by decomposing Gram-positive bacteria.

Properties

Physical Form: Powder, Solid
Powder
Solid

Product families

Food Ingredients — Functional Additives

Antioxidants & Preservatives

Other characteristics

Brand: NISINZ
Features: Anti-Bacterial, Antimicrobial, Enhanced Shelf Life, Free of Major Allergens
Functions: Anti-Microbial Agent
Ingredient Name: Nisin
Labeling Claims: Clean Label, Halal, Kosher, Natural, Non-GMO
Clean Label
Halal
Kosher
Natural
Non-GMO
Note: The exact appearance and composition percentage variations may occur from batch to batch.
Markets: Food & Nutrition
Storage: The shelf life is 24 months when stored unopened at room temperature in dry conditions, away from direct sunlight and odorous products. When opened, store at room temperature in the original container.
PACKAGING: NisinZ® is available in 500 g/bottle or 10 kg/ barrel with integral, tamper-proof seals.
Use Levels: 50 - 500 mg/kg
Appearance: Light brown to Grey white powder
Shelf LIfe: 24 Months
Ingredient: Sodium Chloride, Nisin
Regulations: GMO- STATUS - According to regulations EC No. 1829/2003 and 1830/2003. Microorganisms used to produce NisinZ® are not genetically modified.; NisinZ® has been approved as a food preservative worldwide. Its addition level for commonly consumed foods ranges from 100 to 500 mg/kg (pure base in max.12.5 mg/kg).; The regulations governing the use of NisinZ® vary considerably in the countries in which it is currently approved.; Packaging Plastic materials comply with Regulation (EU) No. 1935/ 2004, 2023/2006 and 10/2011.
Key Benefits: Growth control of Gram-positive bacteria
Shelf life extension
Natural and Consumer-friendly labeling
Technology: Food Ingredients
Packaging Type: Bottles
Application Areas: Crumpets, Tomato juice, Beer, Wine, fermented spirits, Canned foods, Cereal and starch-based deserts, Cheese products, Cream products, Dairy and fat-based desserts, Dips, Dressing and snacks, Edible casings, Processed egg products, Fermented soy bean paste, Fine bakery products, Fruit juice and concentrate, Fruits and vegetable preparations including pulp, Fully preserved fish and fish products, Liquid egg products, Mayonnaise, Oil emulsions (<80% fat), Paste and paste products, Prepacked coconut water, Processed meat, poultry and fish products, RTE soups and broths, Refrigerated cooked potato-based products, Semolina or tapioca puddings, Sauces and toppings, Tomato juices and products, and Vinegar.

Technical data

Table 1 of 4

1 row

Characteristic	Value
pH (10% Aqueous Solution)	3.1 - 3.6

Table 2 of 4

3 rows

Characteristic	Value	Unit
Total Aerobic Count	max. 1,000	CFU/g
E. coli	Absent	/25g
Salmonella spp.	Absent	/25g

Table 3 of 4