NISINA®
NISINA® is a standard food grade Nisin A concentrate, produced by fermentation using bacterium Lactococcus lactis obtained 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
- Antioxidants & Preservatives
Other characteristics
- Brand
- NISINA
- Features
Anti-Bacterial, Antimicrobial, Enhanced Shelf Life, Free of Major Allergens
- Functions
- Anti-Microbial Agent
- Ingredient Name
- Nisin
- Labeling Claims
Clean Label, From Renewable Resources, Halal, Kosher, Natural, Non-GMO; Clean Label; From Renewable Resources; 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
NisinA® is available in 500 g/bottle or 10 kg/ barrel with integral, tamper-proof seals.
- Use Levels
- 50 - 250 mg/kg
- Appearance
- Whitish powder
- Shelf LIfe
- 24 Months
- Ingredient
- Sodium Chloride, Nisin
- Regulations
GMO-STATUS - According to regulations EC No. 1829/2003 and 1830/2003. Microorganism used to produce NisinA® is not genetically modified.; NisinA® has been approved as a food antimicrobial 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 NisinA® 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, Consumer-friendly label
- Technology
- Food Ingredients
- Packaging Type
- Bottles
- Application Areas
Baking mixes, Beer, Blended condiment, Cakes, 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 (1% Aqueous Solution) | 2.5 - 3.5 |
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
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Loss on Drying | max. 3 | W% |
| Nisin A Content | min. 2.5 | W% |
| Sodium Chloride | min. 75 | W% |
Table 4 of 4
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Arsenic | max. 1 | mg/kg |
| Lead | max. 1 | mg/kg |
| Mercury | max. 1 | mg/kg |
