Nisin in Food Preservation
Core Advantages of Nisin in Food Preservation Natural and Safe: Produced by lactic acid bacteria, non-toxic, and exempt from ADI (Acceptable Daily Intake) limits by JECFA, suitable for infants, the elderly, and other sensitive groups. Targeted Antibacterial Action: Specifically inhibits Gram-positive bacteria (the main cause of food spoilage) without affecting beneficial bacteria (e.g., probiotics in yogurt). Stable and Compatible: Tolerates heat (stable at 121°C for 30 minutes) and acidic/neutral pH, compatible with most food processing technologies (pasteurization, HPP, freeze-drying). Reduces Chemical Preservatives: Replaces synthetic preservatives (e.g., sodium benzoate, potassium sorbate), aligning with global "clean label" trends.
Other supplier products
|
|
Nisin’s value in seafood products |
Nisin’s value in seafood products lies in its ability to "naturally inhibit bacteria, preserve freshness, and maintain flavor"—it effec... |
|
|
Natamycin |
Chemical Properties ·Natamycin has a polyene planar macrolide structure. The conjugated double bonds interact through van der Waals forces w... |
|
|
Nisin Raw Material Manufacturer |
Nisin can inhibit the continued increase in acidity during the fermentation of sour milk, helping to maintain its taste and quality. Mechanisticall... |
|
|
Wholesale Chlortetracycline Premix |
Chlortetracycline Premix is a feed additive that combines chlortetracycline with premix technology. Chlortetracycline Premix has the characteristic... |
|
|
Metabolic Characteristics of Nisin |
Nisin is classified as a GRAS (Generally Recognized as Safe) substance by the FDA and FAO/WHO, with a long history of safe application in food prod... |
All supplier products
Same products
