NATURAL GRAM-POSITIVE INHIBITOR
The Gram-positive bacteria is a major challenge for global food manufacturers. Vegetarian Nisin has been accepted as food antimicrobial of natural origin and it is acknowledged as label-friendly. Vegetal Nisin is effective against Gram-positive bacteria to increase food safety and preservation.
Vegetal Nisin inhibits spoilage microorganisms including lactic acid spoilage bacteria, thus helping to prolong shelf-life and retain food quality. It has also been used increasingly as a primary intervention to inactivate or inhibit the outgrowth of pathogenic food microorganisms such as Listeria, Staphylococcus, and Mycobacterium, and the spore forming bacteria, Bacillus and Clostridium, thereby helping to increase food safety.
At Handary, Vegetal Nisin is available in two different types of NisinA® and NisinZ®, both are used as high-effective Gram-positive inhibitor in a variety of acidic food and beverages. NisinA® was honored with the 2010 US IFT Expo Innovation Award.
Natap® | Natalac® | Natasan™ Natamycin
Befresh™ Protective cultures
Proteria® Fermented sugar, vinegar
Mushria™ Mushroom extracts
Plantéria® Citrus extracts
Chitoly® Mushroom Chitosan
White Fiber™ Citrus fibers
Fixolor™ Color stabilizers
Antibraun™ Antibrowning agents
Koatilm™ Fresh-keeping coating
Antimix™ Antimicrobial blends
ShelfeX™ Shelf-life extenders
Antiozyme™ Anti-biofilm enzymes
Antipack™ Antimicrobial packaging
ANTIMICROBIALS FOR HEALTHCARE