How to use Nisin ？
Nisin is a polypeptide substance with antimicrobial activity, extracted via biological fermentation from (Lactococcus lactis) and composed of 34 amino acid residues.
Molecular formula of nisin: C141H228N41O38S7
Molecular weight: 3331
International Numbering System (INS) number: 234
1) Effectively inhibits the growth and reproduction of Gram-positive bacteria that cause food spoilage; it is particularly potent against heat-resistant Bacillus species, Clostridium botulinum, Listeria species, and the spores they produce.
(2) Once ingested, it is broken down by chymotrypsin in the digestive tract into various amino acids; it leaves no residues, does not induce drug resistance, and serves as a safe, highly efficient, non-toxic, and residue-free natural food preservative.
(3) Reduces processing costs while enhancing the flavor, appearance, and nutritional value of food products.
(4) Lowers the required sterilization temperature and shortens sterilization time, thereby improving food quality and extending shelf life.
(5) Remains stable during high-temperature processing at a pH of 2.0, with no loss of biological activity.
The dosage of GB2760 in China
But as a globally recognized safe food preservative, Nisin is not subject to any restrictions regarding the amount that can be added to food in many countries.
| Food Category Code | Food Name | Maximum Usage Level (g/kg) |
|---|---|---|
| 01.0 | Milk and dairy products (excluding 01.01.01 pasteurized milk, 01.01.02 sterilized milk, 01.02.01 fermented milk, 01.03.01 milk powder and cream powder, 01.05.01 light cream, and 13.0 special dietary foods) | 0.5 |
| 04.02.02.03 | Preserved vegetables | 0.5 |
| 04.03.02 | Processed edible fungi and algae (excluding 04.03.02.04 canned edible fungi and algae) | 0.5 |
| 04.04.01.03.02 | Marinated dried tofu | 0.5 |
| 08.02 | Prepared meat products | 0.5 |
| 08.03 | Cooked meat products (excluding 08.03.08 canned meat) | 0.5 |
| 09.04 | Cooked aquatic products (ready-to-eat) | 0.5 |
| 07.01 | Bread | 0.3 |
| 07.02 | Cakes and pastries | 0.3 |
| 06.04.02.02 | Other miscellaneous grain products (miscellaneous grain sausage products only) | 0.25 |
| 06.07 | Instant rice and flour products (wet instant rice & flour products only) | 0.25 |
| 06.07 | Instant rice and flour products (rice & flour sausage products only) | 0.25 |
| 10.03 | Egg products (with modified physical properties, excluding 10.03.01 dehydrated egg products, 10.03.03 egg liquid and liquid egg) | 0.25 |
| 12.04 | Soy sauce | 0.2 |
| 12.05 | Fermented sauce | 0.2 |
| 12.10 | Compound seasonings | 0.2 |
| 14.0 | Beverages (excluding 14.01 packaged drinking water, 14.02.01 fruit and vegetable juice (pulp), 14.02.02 concentrated fruit and vegetable juice (pulp)) | 0.2 |
| 12.03 | Vinegar | 0.15 |
Application examples: Most do not exceed 300mg/kg
● Adding 100–200 mg/kg of Nisin to meat sausages is sufficient to meet shelf-life requirements.
● Adding 100–150 mg/kg of Nisin to canned meat products is sufficient to meet shelf-life requirements.
● Adding 40–60 mg/kg of Nisin to yogurt can inhibit post-acidification without interfering with the fermentation process of set-style yogurt.
● Adding 100–250 mg/kg of Nisin to dairy-based beverages is sufficient to meet shelf-life requirements.
● Adding 50–100 mg/kg of Nisin to fruit juice is sufficient to meet shelf-life requirements.
Instructions for Use:
The following three methods are recommended for using this product:
(1) Since this product dissolves most effectively under low-pH conditions, it is recommended to prepare a 5% aqueous suspension
(with a pH of approximately 3–4) using a food-grade acidic medium and cold boiled water (or distilled water).
Then, add the required amount to the food product and mix thoroughly.
(2) Depending on your specific processing requirements, you may mix this product with other ingredients before dissolving it for use.
(3) You may dissolve the product in a small amount of the liquid or broth already present in the food, then add it to the food and mix thoroughly.