Nisin in Bakery and Cereal Products
Application in Bakery and Cereal Products: Inhibiting Spoilage Bacteria and Mold Bakery products (bread, cakes, pastries) and cereals (breakfast cereals, oatmeal) are prone to mold growth (e.g., Aspergillus) and bacterial spoilage (e.g., Bacillus cereus in bread). Nisin is often used in combination with other natural preservatives to expand its antibacterial spectrum: Key Applications & Mechanisms Bread (white bread, whole-wheat bread): Method: Add 0.02–0.05 g/kg Nisin to dough, combined with natamycin (a mold inhibitor, 0.01 g/kg). Effect: Nisin inhibits Bacillus cereus (which causes "rope spoilage"—slimy texture in bread), while natamycin prevents mold. Bread with this combination has a shelf life extended from 3–5 days to 7–10 days at room temperature, without staling faster. Breakfast cereals: Method: Spray a Nisin-sorbitol solution (0.1 g/L Nisin + 5% sorbitol) on cereals after baking. Effect: Inhibits bacterial growth and maintains cereal crispness. Breakfast cereals with Nisin have a shelf life extended from 3 months to 6 months, with no change in crunchiness. Advantage Compatible with low-sugar and gluten-free bakery products, meeting "clean label" consumer demands.
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Natamycin 7681-93-8 |
Product Name: NatamycinCAS No. 7681-93-8Molecular formula: C₃₃H₄₇NO₁₃.Molecular weight: 665.75EINECS number 231-683-5Physical and chemical properti... |
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Nisin 1414-45-5 25kg |
Nisin, as a natural antimicrobial peptide, finds applications in various industries due to its ability to inhibit the growth of bacteria, especiall... |
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Nisin Raw Material as Food additive |
Dosages of nisin vary by age, health status, and application, with most formulations based on "international units (IU)" (1 IU = ~0.25 μg pure n... |
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Nisin raw material procurement |
We boasts a well-developed supply chain system, ensuring stable production and timely supply of Nisin.We enterprise hold advantages in raw material... |
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Nisin Price 25KG |
Food Industry: Natural Preservation Nisin's main role here is to inhibit pathogenic and spoilage bacteria, extend food shelf life, and reduce reli... |
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