NisinZ powder with a concentration of 2.5% Nisin Z, produced through a fermentation process using Lactococcus lactis bacteria obtained from pickled cabbage, the product is used in food processing and in the Manufactured to extend food shelf life by decomposing spoilage and Gram-positive pathogens
BENEFITS WHEN USING
Does not cause allergies
A safe and powerful alternative to chemical synthetics and animal-based antibacterials
Improve food safety by controlling pathogens, such as Clostridium botulinum, Listeria monocytogenes, and Bacillus cereus
Extend food shelf life by controlling spoilage bacteria such as lactic acid bacteria.
Ensures the desired flavor and increases cost efficiency due to low usage
INGREDIENT
| Targets | Ingredient (%w/w) |
| Nisin Z | ≥ 2.5 |
| Sodium Chloride | ≥ 75 |
| Humidity | < 3 |
NUTRITIONAL INFORMATION
Nutritional information is published on the label, calculated per 100g of product
| Ingredient | Published rate |
| Energy | 80 Kcal |
| Protein | 18.6 gr |
| Carbohydrate | 1.5 gr |
| Road | <0.5gr |
| Saturated fat | <0.1gr |
| Trans fat | <0.1gr |
| Total fiber | 1.2 gr |
| Vitamin A | <10μg |
| Vitamin C | 14 mg |
| Ash | < 77.4 gr |
PHYSICAL AND CHEMICAL PROPERTIES
- Appearance: Powder form
- pH in 1% solution: 2.5 – 3.5
PACKAGING, STORAGE AND SHELF LIFE
Expiry date: 24 months
Store in sealed, unopened packaging at temperatures below 20°C in a dry place, away from direct sunlight and avoid contact with odorous products. Once opened, store at a temperature of about 20°C in a tightly closed container
NisinZ is packaged in 500gr/jar, sealed.
Normally, Nisin Z can be dissolved in cooled boiling water and then added directly to bread, juice, beer, fermented wine, canned foods, dairy products, sausages, and ham, etc.
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Product code: VIOLET – PURPLE Pack: 1kg, 5kg, 10kg, 25 kg Manufacturer — Country of manufacturing: India Status: In stock
Product code: TITANIUM DIOXIDE-WHITE
Pack: 1kg, 5kg, 10kg, 25kg
Manufacturer --
Country of manufacturing: India
Status: In stock
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