Introduction
Nisin is a food preservative which is well-known around the world.
Vegetal Nisin, two natural types of Vegetal NisinA and Vegetal NisinZ, from Handary is made by fermenting the sauerkraut bacteria of Lactococcus lactis R5 andLactococcus lactis 22186. They have a similar structure but differ in a single amino acid residue at position 27;histidine in Vegetal Nisin A and asparagine in Vegetal Nisin Z.
Application
In food applications, Nisin Z has a higher solubility and diffusion characteristics compared with Nisin A in high-acid food, while Nisin A have a higher solubility and diffusion than Nisin Z in weak-acid food, which are important characteristics for food applications. Nisin can be used in a wide range of heat-processed foods. These include: fresh milk, processed cheese and other dairy products, pasteurised liquid egg, processed meat, seafood, canned food, fruit drinks, plant protein drinks, baked products, instant food, beer, wine ect. It can also be used as a preservative in gelatin processing, cosmetics, drugs and health products.
General dosage
0.03-0.2gram per kilogram food to be processed Nisin dissolve well in low ondition. You may confect solution with -4 and containing 5%Nisin preparation by adding diluted acetic acid, diluted citric acid or 0.02ml/l HCL first, then put it into the food and mix fully. Or, dilutegradually and add. Sometimes, Nisin can be dissolved directly in the original soup of the food. Nisin can also be used together with other food preservatives.
Key benefits
Anti-Gram-positive bacteriaPromote health by preventing head and neck cancer Shelf life extensionNo impact on flavorNatural, friendly labelling
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