Natural Preservative Nisin,For Egg Products

The application of nisin in egg products mainly focuses on extending shelf life and improving food safety.

As a highly effective natural preservative, nisin can effectively inhibit Gram-positive bacteria that cause food spoilage, such as Lactobacillus, Micrococcus, and Staphylococcus. When added in appropriate amounts to egg products, it can significantly extend their shelf life. Specifically, when 0.05g/kg–0.1g/kg of nisin is added to egg products, the shelf life, which is typically only 7 days, can be extended to over a month. This extension helps reduce food waste and enhances the product's market competitiveness.

Nisin not only has preservative properties but also quickly hydrolyzes into amino acids under the physiological pH conditions of the human body and the action of α-chymotrypsin. It does not alter the normal intestinal flora and does not cause resistance or cross-resistance issues that other antibiotics might trigger. This means that using nisin as a preservative in egg products ensures food safety without negatively affecting human health.

In practical production, nisin has been widely used in various egg products, such as liquid eggs, egg product mixtures, and egg-containing baked goods. Through scientifically determined dosages and usage methods, it can fully exert its preservative effects, improving the quality and safety of egg products.

In addition to extending shelf life and enhancing food safety, nisin has the advantage of not adversely affecting the color, aroma, taste, or texture of the food. Adding it to egg products does not compromise their sensory quality, allowing consumers to enjoy the same, or even better, eating experience as before preservatives were added.

The application of nisin in egg products offers significant benefits and effects, making it a natural preservative worth promoting and using.