Passion, Commitment & Leadership in Health Care through Fresh Foods always, using Bio Preservatives Only” from “BIMAL PHARMA”.




NISIN , as an effective Natural Food Preservative, can be used in  a number of Foods under the permission by local legislation.
Some of the applications of NISIN are listed as follows:
1) Dairy Products                                                         2) Meat Products and Marine Products                                          3) Canned Food                 





  4) Liquid Egg & Egg-Contained Products                                  5) Fruit Juice Drinks                                                       6) Plant Protein Foods




7) Salad Sauce And Dressings                                                       8) Alcoholic Beverage                                      9) Sealed Foods With Heat Process








a) Addition of 0.05 gm /kg. NISIN to pasteurized milk, the storage   period can be expanded over 2 times.
b) Adding 0.08 gm. / kg. to 1gm. /kg.  NISIN  to second Disinfected Milk and  sterilizing at 115°C for 15 minutes can make the products to reach the commercially “No bacteria standard”.
c) Usage of 0.05 gm. / kg. NISIN in sour milk and fruit milk (about pH = 4) and sterilizing at 90 °C for 20 minutes can prolong the Shelf Life from 6 days up to over 1 month at ambient Temperature.
d) Usage of 0.05 gm / kg. NISIN at UHT in Bacteria-Free packing  milk, can reduce the rate of putrefaction from 0.04% to 0%.
e) Addition of 0.08 gm. / kg. to 0.1 gm. / kg. NISIN to No-sugar  canned condensed milk, can inhibit the out-growth of Heat-Resistant spores and decrease 10 minutes  in heat process time.
f) Addition of 0.08 gm. / kg. NISIN and treatment at 121 °C for   3 minutes (i.e. FO=3) can maintain the Shelf life of low or Non-Fat Milk, No – salt Cream, and Flavor Milk to 6 weeks at 40 °C .
g) Addition of 0.05 gm. /kg. to 0.1gm. / kg. NISIN to processing  Cheese can solve the putrefaction caused by Gram-positive bacteria (such as      Clostridium botulinum and other Anaerobic Clostridium, Lactobacillus bulgaricus etc.).


a) Meat Foods
Addition of 0.05 gm. / kg. to 0.15 gm. / kg. NISIN  combined with a  few of other food preservatives to the low temperature Meat products  can expand the storage period to more than 3 months at Ambient Temperature.
b) Marine products
Addition of 0.1gm. / kg. to 0.15 gm. / kg. NISIN  to Fish or Mollusks  or other marine products can effectively inhibit the spoilage Gram-positive bacteria, and prolong the Shelf life over 5 times.


a) Addition of 0.1gm. / kg. to. 0.15 gm. / kg. NISIN to Soya-bean Milk can prolong the Shelf life over 3 times.
b) Addition of 0.1gm. / kg. NISIN to Lactones bean Curd can expand the  Shelf life over 5 times.
c) Addition of 0.1gm. / kg. NISIN combined with a few of other  food preservatives to Bean Cheese and sterilization appropriately can prolong the Shelf life to 6 months.
d) Addition of 0.1gm. / kg. NISIN  to Peanut milk (the microbial colonies is less than 40 cfu / ml after pre-treatment) can increase the Shelf life  to more than one month.


Canned foods are often contaminated by some extremely heat- resistant bacteria spores.
These spores will grow to cause food decay in appropriate  condition.
Addition of 0.1gm. /kg NISIN to Canned Food can Prolong the food  storage to 2 years at blazing Temperature.
Moreover, its use in canned foods can also decrease the heat- treatment degree by 50%, which not only saves the energy, but also improves the Nutritional Value, Appearance and Quality of foods.


The putrefaction of fruit juice is caused mainly by Alicyclo Bacillus  spp., which is an Acidic and heat resistant spore – forming bacteria  and suitable to grow & reproduce at temp. of  25°C – 60 ° C and at pH 2.5 – 6.0.
Alcalophilus spp. can contaminate the product in the process of drinking,  production or water using.
The addition of 0.05 gm. / kg. to 0.1gm. / kg. NISIN  can prevent  the growth and reproduction of the survival Alicyclobacillus  spores and guarantee the quality of products.


 Addition of 0.05 gm. / kg. to 0.1gm. / kg. NISIN  to liquid egg or   egg-contained products can effectively inhibit heat-resistant spores and prolong the Shelf life from 7 days to over one month.


NISIN can  not inhibit Yeast and therefore, is allowed to be used in The Fermentation of Alcoholic Beverage, such as Beer, Fruit wine And other wine products.
a) Yeast pre-treatment: NISIN  can replace the traditional method  of acidic rinse to eliminate the contamination of Lactolactis in yeast, which     will increase the Living Activity, Fermentation and Aggregation of Yeast. 1.0 gm./ kg. to 1.5 gm. /kg. NISIN is added   to yeast syrup and  stir well,   then keep it for 4-6 hours.
b) Decrease pasteurized time: Add 0.01gm / kg. to 0.05 gm. /   NISIN  to the products at the end of pasteurization.
c) Inhibit bacteria: Addition of 0.025 gm. / kg. to  0.1gm. / kg.  NISIN  before Fermentation, the residual amount of NISIN  in the finished wine can reach 0.01gm. / kg. to 0.05 gm. / kg. Addition of 0.1gm. / kg. NISIN  during the process of Fermentation  of the Grape wine can prevent the pollution caused by Lactobacillus brevis, L. casei and Leuconostoc spp. et al.


Addition of 0.05 gm. / kg. to 0.2 gm. /kg. NISIN  to these types of  products can  inhibit Lactic-acid bacteria and spores, reduce the putrefaction of Low – Fat and Low – Salt products, and prolong the Shelf life by over 3 times.


 High heat process will affect the quality of sealed foods, and low  heat process will not kill the heat-resistant spores.
The addition of 0.05 gm. / kg. to 0.2 gm. / kg. NISIN  to these types  of foods can solve above mentioned problems effectively.




1)  NISIN  can inhibit the Gram-positive bacteria, but has no action on Gram-negative bacteria, Yeasts and Moulds. The usage of NISIN  combined with other food preservatives will  increase the effect when the products contaminate Gram-negative Bacteria, Yeasts and Moulds.
2)  The effect of NISIN, as a Food Preservative is affected by the factors below :
a) The type of products: The contaminated microbes vary in  products, and NISIN  possesses different inhibiting action on different microbes.
b) The degree of pollution and environment conditions: The deeper of pollution and the poorer of environment conditions, the more the NISIN  should be used. And the usage of NISIN  will not be effective for the rotten products.
c) The pH of products: NISIN  is effective with a wide range of pH   level (3.5–8.0).  It is stable at low pH value.
d) The Moisture, Fat and Salt in the products: the products with  high moisture, high fat and low salts will need more usage of NISIN.
e) The types of flavor additives: The mixture of oxidizing flavor additives can decrease the effect of NISIN .
f) The process and the package materials: The appropriate process and the cleaned package materials will optimize effects for  the usage of NISIN.
g) The homogeneous degree of the mixture of the product and NISIN :  The parts of the product without touch with NISIN are not effective .
h) The amount of NISIN used varies with  Storage Temperature and  the Shelf life.