Food Preservative Good Price Food Additive Nisin CAS 1414-45-5

• CAS No.: 1414-45-5
• Formula: C143h230n42o37s7
• EINECS: 215-807-5
• Composition: Nisin from Streptococcus Lactis
• Type: Meat Preservative
• Effect: Bacteriostatic Agent
• Model NO.: 1414-45-5
• Resource: Organic Chemical Preservatives
• Sample: Available
• Self-Life: 2 Years
• Storage: Cool Dry Place
• MOQ: 1kg
• Transport Package: Fiber Drum
• Specification: Powder
• Trademark: Labeyond
• Origin: China

Product Description

Nisin is a natural, toxicologically safe, antibacterial food preservative. lt is produced by certain strains of the food-grade lactic acid bacterium Lactococcus /actis subsp. lactis. Nisin exhibits antimicrobial activity towards awide range of Gram positive bacteria, and is particularly effective againstspores. Nisin was first introduced commercially as a food preservative inthe UK . First established use was as a preservative in processed cheese products and since then numerous other applications in foods and beverages have been identified. In the U.S Nisin was awarded the Generally Regarded as Safe (GRAS) designation in the U.S. Federal Register of April1988 and is approved as a natural food preservative in the United States. Nisin is used to inhibit out growth of Clostridium botulinue spores anotoxin formation in pasteurized process cheese spreads with fruits, vegetables or meats. Nisin is also approved for liquid egg products, dressingsand sauces. In other countries it is also used in fresh and recombined milk, fermented beverages like beer, canned foods, frozen desserts, andhigh moisture/reduced fat foods. Nisin is considered effective at control-ling a wide range of gram-positive organisms including: Listeria, enterococcus, Bacillus sporothermodurans, and clostridium.

Test Items	Specifications	Results
Appearance	White to creamy-white powder	creamy-white powder
Potency	≥900 IU/mg	1030 IU /mg
Loss on drying	≤3.0%	0.4%
Lead	1mg/kg maximum	<1mg/kg
Mercury	1mg/kg maximum	<1mg/kg
Arsenic	1mg/kg maximum	<1mg/kg
Sodium chloride	≥50%	96.2%
Total plate count	10CFU/g maximum	<10CFU/g
E.Coli	25g Negative	Negative
Salmonella	25g Negative	Negative
Storage	Store unopened under 20ºC in dry conditions, away from direct sunlight. When opened, store under 20ºC in original container in dry conditions, away from direct sunlight. Shelf life is 24 months when stored according to ecommendations.