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- Introduction
- Applications
Gram-positive bacteria is a major challenge for global food manufacturers. Keening to get away from traditional Nisin production using milk-batch medium, NisinZ® Vegetal Nisin is an antimicrobial polypeptide produced by strains of Lactococcus lactis subsp. lactis obtained from sauerkraut.
NisinZ® is effective against Gram-positive bacteria 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.
NisinZ® - Effective Gram + inhibitor
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Applications |
Dosage (mg/kg) |
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Bakery |
Crumpets |
150-250 |
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Beverages |
Fruit juice |
30–60 |
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Tomato juice |
200-500 |
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Beer, wine, fermented beverages, spirits |
50-100 |
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Culinary |
Liquid egg products |
250-500 |
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Pasteurized soups |
100-250 |
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Dressings and sauces |
50-200 |
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Asparagus |
400 |
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Okra |
500 |
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Green peas |
100-250 |
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Beans in tomato sauce |
200 |
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Canned tomatoes |
100 |
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Canned potatoes |
100 |
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Canned soup (lecso) |
400 |
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Dairy |
Reduced fat milk |
50 |
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Sterilized whole milk & chocolate milk/milk based beverage |
100 |
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HTST & reduced heat treated milk |
50-100 |
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Skim milk |
25-50 |
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Stirred yogurt |
20-50 |
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Pasteurized double cream |
25-100 |
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Clotted cream |
400 |
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Ripened cheese |
50-250 |
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Various processed emmental & cheddar cheeses |
100-250 |
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Pasteurized process cheese spreads |
100-500 |
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Processed cheese |
100-500 |
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Chilled dairy desserts |
50-150 |
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Meat, Poultry and fishes |
Fermented sausages |
50-100 |
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Vacuum packaged bologna type sausages |
250-500 |
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RTE turkey bologna |
125 |
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Meat slurries simulating cooked ham |
75-100 |
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APPLICATION AREAS
Select typical case studies
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DESCRIPTION |
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NisinZ® is a standard food grade Nisin Z concentrate produced by fermentation using bacterium Lactococcus lactis subsp. Lactis, and is mainly used to inhibit Gram-positive bacteria in a variety of foods. |
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KEY BENEFITS |
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● Growth control of Gram-positive bacteria. ● Shelf life extension; ● Natural, consumer-friendly label. |
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APPLICATIONS |
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All types of foods |
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DIRECTION FOR USE |
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In general, to deploy NisinZ® dipping solution with cold boiled water or distilled water, then add direction into foods. |
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COMPOSITION |
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Nisin A concentration (w/w) |
≥2.5% |
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Sodium Chloride (w/w) |
≥75% |
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Loss on drying (% w/w) |
≤3% |
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*The exact percentage variations may occur from batch to batch. HEAVY METALS |
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Lead (mg/kg) |
≤1 |
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Arsenic (mg/kg) |
≤1 |
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MICROBIOLOGICAL SPECIFICATIONS |
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Total aerobic count (/g) |
≤100 |
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E. Coli (/25) |
Absent |
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Salmonella (/25g) |
Absent |
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PHYSICAL / CHEMICAL SPECIFICATIONS |
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Appearance |
Light brown to Grey white powder |
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pH of 1% aqueous solution |
2.5-3.5 |
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Particle size |
100 mesh>90% |
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*Appearance variations may occur from batch to batch. NUTRITIONAL DATA |
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Approximate values for Nutrition labelling per 100g. Contribution to energy level is insignificant at recommended usage levels. |
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Energy |
80 calories/100g |
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Protein |
18.6 g/100g |
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Carbohydrate |
1.5 g/100g |
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-Sugar |
<0.5 g/100g |
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Fat |
<0.1 g/100g |
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-Saturated fat |
<0.1 g/100g |
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-Trans. fat |
<0.1 g/100g |
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Total dietary fiber |
1.2 g/100g |
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Vitamin A |
<10 μg /100g |
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Vitamin C |
13.5 mg/100g |
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Ash |
<78.8 g/100g |
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PACKAGING |
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NisinZ® is available in 500 gr/bottle with integral, tamper-proof seals. Packaging is available in other quantities. Plastic bottle and pouch materials comply with Regulation (EU) No 10/2011. |
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STORAGE CONDITIONS |
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Conditions: 24 months, store unopened below 20°C in dry conditions, away from direct sunlight and odorous products. When opened, store at approx. 20°C in original container. Shelf life: Shelf life is 24 months when stored according to recommendations. |
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COUNTRY OF ORIGIN |
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Belgium |
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ALLERGENS |
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Components |
Yes / No |
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● Peanut or its derivatives |
No |
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● Tree nuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts or their derivatives |
No |
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● Sesame or its derivatives |
No |
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● Eggs or its derivatives |
No |
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● Fish or its derivatives |
No |
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● Crustaceans and shellfish or their derivative |
No |
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● Soy or its derivatives |
No |
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● Wheat, triticale or their derivatives |
No |
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● Mustard or its derivatives |
No |
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● Milk or its derivatives (e.g. Lactose) |
No |
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● Sulphites |
No |
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CERTIFIED- STATUS |
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The product is certified by KOSHER, HALAL and ISO22000:2005. |
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GMO- STATUS |
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According to regulations Ec No. 1829/2003 and 1830/2003. Microorganisms used for the production of this product are not genetically modified. |
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REGULATIONS |
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NiisinZ® has been approved as a food preservative worldwide. Its addition level for commonly consumed foods ranges from 100 to 600 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 as appendix1. |
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NisinZ® has been approved as a food preservative worldwide. Its addition level for commonly consumed foods ranges from 100 to 600 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 as appendix 1.
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Geographic Area |
Food categories |
Max. Level (mg/g) |
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Abu Dhabi |
Pasteurized, flavored, and long-life milks; processed cheese; other dairy products; canned foods |
No limit |
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Algeria |
Processed cheese |
100 |
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Argentina |
Cheese, processed cheese, requeijao, and ricotta |
500 |
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Australia |
Crumpets, flapjacks, and pikelets (hot plate products) |
1000 |
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Cheese, processed cheese, and reduced-fat processed cheese and cheese spreads; processed cheese food; club cheese; blended cheese; canned tomatoes; tomato paste and tomato; puree with pH <4.5; canned soups given a botulinum process; beer |
No limit |
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Bahrain |
Pasteurized, flavored, and long-life milks; processed cheese; cheese; other dairy products; canned foods |
No limit |
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Bolivia |
Permitted additive |
No limit |
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Brazil |
Cheese, processed cheese, pasteurized cheese, requeijao, and ricotta |
500 |
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Bulgaria |
Cheese |
200 |
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Ice for storing fish |
No limit |
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Chile |
Cheese |
500 |
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China |
Canned foods and plant protein |
200 |
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Dairy and meat products |
500 |
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Colombia |
Cheese |
500 |
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Costa Rica |
Cheese products |
No limit |
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Croatia |
Cheese |
500 |
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Mascarpone |
400 |
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Cyprus |
Cheese, clotted cream, canned vegetables |
No limit |
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Czech |
Republic Cheeses |
500 |
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Semolina, tapioca and similar puddings |
120 |
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Ecuador |
All foods |
Not specified |
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Egypt |
Processed cheese and processed cheese paste |
500 |
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Ecuador |
All foods |
Not specified |
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European Union |
Clotted cream |
400 |
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Ripened and processed cheese |
500 |
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Semolina, tapioca and similar puddings |
120 |
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Mascarpone |
400 |
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Gibraltar |
Canned foods (pH <4.5 or given botulinum process), cheese, clotted cream |
No limit |
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Guyana |
Canned foods, including canned meat, with pH <4.5, or given botulinum process, clotted cream |
No limit |
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Hong Kong |
Canned foods, cheese, clotted cream |
No limit |
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Iceland |
Ripened and processed cheese |
500 |
|
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Semolina, tapioca and similar puddings |
120 |
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India |
Processed cheese and cheese |
100 |
|
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Coconut water |
125 |
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Indonesia |
Cheese preparations |
500 |
|
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Israel |
Cheese (except soft white cheese) |
No limit |
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Jordan |
Processed cheese and spreadable processed cheese |
500 |
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Malaysia |
Cheese, canned foods given a botulinum process |
No limit |
|
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Mauritius |
Canned foods, cheese, clotted cream |
No limit |
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Mexico |
Permitted additive |
No limit |
|
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Processed cheese |
500 |
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Montenegro |
Processed cheese |
500 |
|
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Morocco |
Clotted cream |
400 |
|
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Ripened and processed cheese |
500 |
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Semolina, tapioca and similar puddings |
120 |
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New Zealand |
Processed cheese and cheese food, spreadable processed cheese, and processed cheese spread |
500 |
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Beer |
200 |
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Panama |
Fresh cheeses |
No limit |
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Papua New Guinea |
Tomato puree, canned tomato pulp, juice and paste, canned fruit (all with pH <4.5), cheese |
No limit |
|
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Paraguay |
Cheese, processed cheese, requeijao, ricotta |
400 |
|
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Peru |
Permitted additive |
No limit |
|
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Philippines |
Processed cheese |
100 |
|
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Qatar |
Milk and milk products |
No limit |
|
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Russia |
Processed cheese |
200 |
|
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Canned vegetables |
100 |
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Saudi Arabia |
Processed cheese and processed cheese spread, processed cheese with vegetable oils, other foods and dairy products |
500 |
|
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Serbia |
Processed cheese |
500 |
|
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Singapore |
Cheese, canned foods given a botulinum process |
No limit |
|
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Slovak Republic |
Bakery products, sterilized and soused vegetables, concentrated milk products, desserts, cheese, ready meals, semi-canned products, mayonnaise and its products, sauces, creams, beer |
500 |
|
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South Africa |
Cheeses, processed or blended cheese including cheese spread, processed cheese preparations, and soft cheese |
500 |
|
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Sri Lanka |
Permitted additive |
No limit |
|
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Taiwan |
Cheese |
125 |
|
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Thailand |
Processed cheese |
100 |
|
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Trinidad and Tobago |
Canned foods given a botulinum process, clotted cream, cheese |
No limit |
|
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Tunisia |
Clotted cream |
400 |
|
|
Ripened and processed cheese |
500 |
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Turkey |
Clotted cream |
400 |
|
|
Ripened and processed cheese |
500 |
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Semolina, tapioca, and similar puddings |
120 |
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Ukraine |
Preserved vegetables (green peas, tomatoes, colored cabbage, etc.) |
100 |
|
|
Hard and processed cheese |
500 |
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Uruguay |
Cheese, processed cheese, requeijao, and ricotta |
400 |
|
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United States |
Pasteurized and processed cheese spreads with fruits, vegetables, or meats |
1000 |
|
|
|
Sauces and nonstandard salad dressings |
400 |
|
|
Pasteurized, chilled soups |
200 |
||
|
Liquid egg products |
600 |
||
|
Sauces and nonstandard salad dressings |
400 |
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Venezuela |
Processed cheese |
500 |
|
|
Vietnam |
Cheese |
500 |
