NisinZ®

Vegetal Nisin Z
Code
0302
Pack Size
500gr/bottle
Price
40.00 EUR(Get member price)
Quantity
ADD TO CART
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. 
  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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