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TECHNICAL INFORMATION :
It was first discovered in the year 1928 and first isolated in the year 1947.
It was first used as Food Preservative in the year 1951. It was also recognized as “Food Preservative” by FAO / WHO as a safe Preservative and as a quickly digestible in human body , leaving no residue in the body .
Nisin is applied as a Food Preservative in over 50 countries and areas all over the world. The products of Nisin enter into international markets, warmly welcomed by the consumers.
THE ADVANTAGES :
a) The use of NISIN, as a Food Preservative, can
Greatly decrease the required Temperature
Shorten the time in Food Heat processing,
It improves the Nutritional value, Appearance, Flavor and Texture of foods, and significantly prolong the Shelf-life.
It also saves the Energy greatly and lower the product and Production cost.
b) Now, NISIN has been used in a wide range of Processed foods, g. Cured meat, Dairy products, Plant protein Foods, Canned foods, and Heat-treated/Air-tightly packed foods etc.
c) It can also be used in the Area of Cosmetics, Medicines and Health products.
d) It can replace or partial replace chemical preservatives and meet consumer demand for Food preserved with Natural Ingredients.
e) It is Non-Toxic, the producer strains of L. Lactis are regarded as safe (Food Grade) .
f) It is used alone or in combination with other preservatives e.g. Benzoic Acid , Sorbic Acid and Potassium Sorbate .
DIRECTION OF USAGE :
About 5% Aqueous solution is prepared firstly with cold Boiled water or Distilled water (best with diluted acid solution), then, instantly put it into food and stirred well. Or put it directly into food and stirred well.
RECOMMENDED DOSAGE :
The general dosage is 0.05 gm / kg. to 0.1gm / kg.
The detail dosage of NISIN depends on End products, Raw material’s Quality, Nature of the processes, Shelf Life of End Products and Storage conditions of End Products etc.