Nisin - 1000 Iu/mg Hydrous White Powder | 99% Purity, Natural Food Preservative, Excellent Solubility, Long Shelf Life

2 Years

2 Years

1414a 45a 5

22839-47-0

SHANGHAI

SHANGHAI

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Free samples available with shipping and taxes paid by the buyer

Nisin CAS No.1414a 45a 5; INS No.234; EEC No.234 Molecular Formula: CA 143HA 228NA 42OA 37SA 7 Molecular Weight: 3348 Character: Nisin is white color powder with hydrous potency 1000IU/mg. It is stable in room temperature and acidity condition even heated. It can endurance 30 min in pH=2.0 a 121 a and 15 min in pH=3.0 a 121 a . But at the high pH, the stability of activity can be greatly affected. Since Nisin (also known as Streptococcus lactic peptide) is a polypeptide, it is rapidly inactivated in the intestine by digestive enzymes after consumption, Extensive micro-biological tests have not shown any cross resistant between Nisin and medical antibacterial drug. Nisin possesses anti-microbial activity against a wide range of Gram-positive bacteria and their spores which causes food spoilage, and especially inhibits the heat-resistant bacilli, such as B. Stearothermophilus, CI. Butyricum and L. Monocytogenes. It is a natural food preservative which is highly efficient, safe and has no side-effects. In addition, it has excellent solubility and stability in food. It is not effective against Gram-negative bacteria, yeasts or mould. Application: Nisin can be used in a wide range of heat-processed foods. These include: fresh milk, processed cheese and other dairy products, pasteurised liquid egg, processed meat, seafood, canned food, fruit drinks, vinegar, sauce, soy sauce, composite flavorings, plant protein drinks, baked products, instant food, beer, wine ect. It can also be used as a preservative in gelatin processing, cosmetics, drugs and health products. General dosage:0.03-0.2gram per kilogram food to be processed Nisin dissolve well in low pHcondition. You may confect solution with PH3-4 and containing 5%Nisin preparation by adding diluted acetic acid, diluted citric acid or 0.02ml/l HCL first, then put it into the food and mix fully. Or, dilutegradually and add. Sometimes, Nisin can be dissolved directly in the original soup of the food. Nisin can also be used together with other food preservatives. Quality Specification: Item Standard Item Standard Appearance Grey or White Powder Sodium Chloride Min 50% Water Content Max 3% Hydrous Potency Min 1 A 10 6 IU/g pH of 10% Aqueous Solution 3.10a 3.60 Microbiological Count Max 10/g Pb Max 10mg/kg E.Coli in 25g Absent As Max 3mg/kg Salmonella in 25g Absent Amount for Application: GB 2760-2008; FAO/WHO, 1984; FDA A 184.1; EEC Toxicity: GRAS(FDA A 184.1538, 1994); ADI 33000 IU/kg (FAO/WHO, 1994) Packing:A 500g*20bottles/carton;1000g*20bottles/carton; as customers request. Storage:A Store unopened under 20a In dry conditions, away from direct sunlight. When opened, store under 20a in original container in dry conditions, away from direct sunlight. Shelf life is 18 months when stored according to recommendations. HAOHAI (HK) INTERNATIONAL LIMITD Addi Room 826i Building 4,Ruifeng Center,Science City,Luogang District,Guangzhou City,Guangdong province,China Skype:gzhaohai Mob:+86-9 Teli +86-20-38337405 Faxi +86-20-38337458 Webi .cn

Aspartame CAS:22839-47-0 Formula:C14H18N2O5 Molecular weight:294.31 2 Characteristics and advantages Intensive sweetness, 200 times as sweet as sucrose in 3% solution Clean sweetness without bitter, chemical or metallic after-taste Improving the taste profiles Safe sweetener with low energy No causing tooth decayed Similar digesting, assimilating and metabolizing process with that of proteins Long-lasting perceivable sweet taste Readily blending with most sweeteners to obtain ideal synergistic effect 3 Application of Aspartame In 1965, Aspartame was discovered. In 1981, FDA approved the use of Aspartame as tabletop sweeteners and flavor-improvers. In 1981, Canada approved the use of Aspartame in foods and beverages. In 1983, FDA approved the use of Aspartame in carbonated soft drinks. In 1983, U.K. Approved the use of Aspartame. In 1983, Japan approved the use of Aspartame. In 1986, China approved the use of Aspartame. In 1988, Brazil approved the use of Aspartame. In 1993, Aspartame was approved of use in Confectioneries, baked foods, low-alcohol beer and all remaining nonalcoholic beverages. In 1996, FDA approved Aspartame as a a general purposea sweetener. ADI of Aspartame set by FAO/WHO JECFA: 40mg/kg body weight ADI of Aspartame set by FDA: 50mg/kg body weight Aspartame is with the characteristics of good taste, high sweetness, safe and reliable, and low energy with the same sweetness, widely used in a variety of products, including beverages, chewing gum, candy, candied fruit, mixed dessert, pudding and stuffing, frozen dessert, yogurt, sugar subull craptitute, and some drugs, such as vitamins and oral liquid, etc.

10000kg Per Day

10000kg Per Day