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- Introduction
- Features
- Applications
- Regulations
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NisinZ® Vegetal Nisin Z is a mixture of closely related antimicrobial polypeptides produced by strains of Lactococcus lactis subsp. Lactis obtained from sauerkraut. Recognized internationally as a well-defined, highly effective food antimicrobial agent with low toxicity and a well-established history of safe use, nisin is currently approved for use in a wide range of food products, including cheese and cheese products, dairy desserts, meat and meat products, canned vegetables and soups and bakery products in various countries around the world.
NisinZ® is effective against Gram-positive bacteria and has also been shown to be effective against Gram-negative bacteria when applied as part of the hurdle technology approach (simultaneous application of several processes or barriers) to food safety and preservation. NisinZ® 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.
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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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Food |
Targeted bacteria |
Dosage (mg/kg) |
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Bakery |
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Crumpets |
Bacillus cereus |
150-250 |
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Beverages |
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Fruit juice |
Alicyclobacillus acidoterrestris |
30–60 |
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Tomato juice |
Bacillus coagulans |
200-500 |
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Beer, wine, fermented beverages, spirits |
Lactic acid bacteria (Lactobacillus, Pediococcus) |
50-100 |
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Culinary |
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Liquid egg products |
Bacillus cereus, Lactobacillus innocua, Listeria monocytogenes |
250-500 |
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Pasteurized soups |
Bacillus |
100-250 |
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Dressings and sauces |
Lactic acid bacteria, Clostridium, Bacillus |
50-200 |
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Asparagus |
Clostridium sporogenes |
400 |
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Okra |
Bacillus stearothermophilusy |
500 |
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Green peas |
Thermophilic spore forming bacteria, Bacillus stearothermophilusy |
100-250 |
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Beans in tomato sauce |
Clostridium thermosaccharolyticum |
200 |
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Canned tomatoes |
Bacillus coagulans, Bacillus subtilis mesentericum, Clostridium butyricum |
100 |
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Canned potatoes |
Bacillus subtilis, Clostridium sporogenes |
100 |
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Canned soup (lecso) |
Flat sour spoilage bacteria |
400 |
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Dairy |
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Reduced fat milk |
Bacillus spp. |
50 |
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Sterilized whole milk & chocolate milk/milk based beverage |
Bacillus stearothermophilusy, Mesophilic & thermophilic spoilage organisms |
100 |
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HTST & reduced heat treated milk |
Total plate count, (Lactobacillus spp., Bacillus spp.) |
50-100 |
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Skim milk |
Listeria monocytogenes |
25-50 |
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Stirred yogurt |
Inhibits yogurt starter culture (e.g. Streptococcus thermophilus, Lactococcus delbrueckii subsp bulgaricus) |
20-50 |
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Pasteurized double cream |
Gram positive Spoilage organisms |
25-100 |
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Clotted cream |
Bacillus ceres |
400 |
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Ripened cheese |
Clostridium tyrobutyricum, Clostridium butyricum, Listeria monocytogenes, Listeria innocua |
50-250 |
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Various processed emmental & cheddar cheeses |
Clostridium sporogenes, Clostridium tyrobutyricum, Clostridium butyricum |
100-250 |
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Pasteurized process cheese spreads |
Clostridium botulinum |
100-500 |
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Processed cheese |
Anaerobic spore formers, Total plate count reduction |
100-500 |
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Chilled dairy desserts |
Spoilage organisms, Heat resistant spore formers such as Bacillus spp. & Clostridium spp. |
50-150 |
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Meat, Poultry and fishes |
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Fermented sausages |
Listeria monocytogenes |
50-100 |
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Vacuum packaged bologna type sausages |
Lactic acid bacterial spoilage organisms |
250-500 |
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RTE turkey bologna |
Listeria monocytogenes |
125 |
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Meat slurries simulating cooked ham |
Clostridium sporogenes |
75-100 |
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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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APPLICATION AREAS
Select typical case studies
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 |
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Ripened and processed cheese |
500 |
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Turkey |
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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Ukraine |
Preserved vegetables (green peas, tomatoes, colored cabbage, etc.) |
100 |
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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 |
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Sauces and nonstandard salad dressings |
400 |
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Pasteurized, chilled soups |
200 |
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Liquid egg products |
600 |
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Sauces and nonstandard salad dressings |
400 |
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Venezuela |
Processed cheese |
500 |
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Vietnam |
Cheese |
500 |
