Specification: Meet the GB1886.231-2016 and FAO / WHO standards
Appearance | Creamy white to light brown crystalline powder | Total plate count | ≤100 CFU/g |
Loss on drying | ≤3.0% | Coliform bacteria | ≤3 MPN/g |
pH | 3.1-3.6 | Salmonella | Negative in 25g |
Potency | ≥1000IU/mg | E.coli | ≤3.0MPN/g |
Sodium chloride | ≥50% | Arsenic (As) | ≤1 ppm |
Heavy metals (as Pb) | ≤10 ppm | Mercury (Hg) | ≤1 ppm |
Lead (Pb) | ≤1 ppm |
Applications: Nisin is effective in a variety of food products across a wide range of pH levels (3.5-8.0), including: Dairy products like cheese products, cream products, dairy and fat based desserts, yoghourt, recombined and flavored milks; Fruit & vegetable preparations including pulp, pasteurised fruit juices, plant protein based beverages, coconout water; Wips and snacks; Pasteurised liquid egg products; Low pH sauces and toppings including mayonnaise and salad dressings;Pasteurised soups and sauces; Canned vegetables, Processed meats; Hot plate flour products e.g. crumpets; Fermentation processes and fermentation products such as beer.
Composition: contains 2.5% nisin (E234) blend with sodium chloride (as carrier).
Packaging: 500g HDPE bottle, 25KG/drum.
Shelf life and storage: 2 years when stored in a cool, dry place without direct sunlight and temperature below 20°C.
