CAS No.:1414-45-5
Nisin
Molecular formula: C143H230N42O37S7
Molecular weight: 3354.07 g/mol
HS Code: 3808929090
CAS No: 1414-45-5
UN NO: N/A
Category: Food preservative
Properties: Nisin is a polypeptide produced by Streptococcus lactis. It is composed of 34 amino acid residues and has a molecular weight of about 3500 Da. Since lactistreptococcus inhibits most gram-positive bacteria and has a strong inhibitory effect on spores of Bacillus, it is widely used as a food preservative in food industry.
Application
Nisin after eating in the body’s physiological pH conditions and under the action of alpha – chymotrypsin hydrolysis into amino acids, soon will not change
the human intestinal normal flora and produce as other antimicrobial resistance problems, not other antibiotics and cross resistance, is a highly efficient,
non-toxic, safe, no side effects of natural food preservatives.
Food Indutrial, Nisin can be widely used in meat products, dairy products, canned, seafood, beverages, fruit juice drinks, liquid eggs and egg products,
Spices, brewing technology, baked goods, convenience food, incense base spices, cosmetics, etc.
Certificates:ISO9001, 14001/22000/45001, HALAL, KOSHER
Specification
| ITEM | STANDARD |
| Appearance | Light brown to cream white powder |
| Potency (IU/ mg) | 1000 Min |
| Loss on drying (%) | 3 Max |
| pH (10% solution) | 3.1- 3.6 |
| Arsenic | =< 1 mg/kg |
| Lead | =< 1 mg/kg |
| Mercury | =< 1 mg/kg |
| Total heavy metals ( as Pb) | =< 10 mg/kg |
| Sodium chloride (%) | 50 Min |
| Total plate count | =< 10 cfu/g |
| Coliform bacteria | =< 30 MPN/ 100g |
| E.coli/ 5g | Negative |
| Salmonella/ 10g | Negative |