Factory Direct Supply Nisin Powder

The use of nisin powder has no adverse effects on the color, aroma, and taste of food.

Nisin is a polypeptide substance produced by Lactococcus lactis, classified as a natural preservative. When used as a food additive, it does not adversely affect the original flavor of the food.

Nisin can inhibit most Gram-positive bacteria and has a strong inhibitory effect on the spores of Bacillus, which helps maintain the freshness and safety of food without affecting its color, aroma, or taste.

Nisin is rapidly hydrolyzed into amino acids under physiological pH conditions and the action of α-chymotrypsin in the human body, meaning it does not alter the normal gut flora and does not cause resistance issues. Likewise, this hydrolytic property ensures that it does not negatively impact the color, aroma, or taste of food during processing.

Nisin has been widely used in various food fields, such as dairy products, canned goods, fish products, and alcoholic beverages. Its extensive application in these fields demonstrates that nisin does not adversely affect the color, aroma, or taste of food.

The use of nisin powder does not adversely affect the color, aroma, and taste of food. Its natural properties, antibacterial action, hydrolytic characteristics, and wide range of applications all support this conclusion.