NisinZ®

Vegetal Nisin Z
Code
0302
Pack Size
500gr/bottle
Price
40.00 EUR[Get member price]
Quantity
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Documents    NisinZ® (PDS0302)    NisinZ® (MSDS0302)   
DESCRIPTION
NisinZ® is a standard food grade Nisin Z concentrate, produced by fermentation using bacterium Lactococcus lactis obtained from sauerkraut. It is used in processed foods to extend shelf life by decomposing Gram-positive bacteria.
 
KEY BENEFITS
● Growth control of Gram-positive bacteria
● Shelf life extension
● Natural, Consumer-friendly label
 
APPLICATION AREAS
Bakery (e.g. Baking mixes, Cakes, Fine bakery products); Cereals (Cereal and starch-based deserts, Semolina or tapioca puddings); Beverage (e.g. Beer, Fruit juice and concentrate, Prepacked coconut water); Culinary (e.g. Blended condiment, Canned foods, Dips, Dressing and snacks, Ketchup, Mayonnaise, RTE soups and broths, Refrigerated cooked potato-based products, Sauces and toppings, Soyabean paste, Vinegar); Dairy (e.g. Cheese, Cream, Dairy-based desserts); Fruits & vegetables (e.g. Fruits and vegetable preparations including pulp); Meats (e.g. Edible casings, Processed meat and poultry); Fish & seafood (e.g. Fully preserved fish and fish products); Oils & fats (e.g. Oil emulsions (<80% fat).
 
REGULATIONS
NisinZ® has been approved as a food antimicrobial worldwide. Its addition level for commonly consumed foods ranges from 100 to 500 mg/kg (pure base in max.12.5 mg/kg). The regulations governing the use of NisinZ® vary considerably in the countries in which it is currently approved. Advice regarding the legal status of this product is available on request. 
It is recommended to use it after ensuring compliance with your local regulations.
  MIC of NisinZ®
Genus
MIC (mg/kg)
Gram+ bacteria
Alicyclobacillus
5.0-10.0
Bacillus
0.7-13.51
Brochothrix
2.5-12.5
Clostridium
1.25-12.5
Desulfotomaculum
3.25-12
Enterococcus
2.5-13.5
Lactobacillus
1.25
Leuconostoc
3.25-15.0
Listeria
5.0-50.0
Pediococcus
2.5-12.5
Sporolactobacillus
17.5
Staphylococcus
25

* MIC is only used for reference. 

PROCESSED  MEAT
Dipping of NisinZ® to reach 130 µg/cm² on the surface of processed meat sausages showed undetectable growth of B.thermosphacta for up to 6 weeks stored at 2°C. 
 
The following example is for the purpose of reference, the application range of Handary products may have wider possibilities*
 

 
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