Food Preservative Nisin Manufacturer,For Liquid Eggs and Egg Products

Nisin, as a natural food preservative, achieves its preservative effect mainly by inhibiting the growth and reproduction of Gram-positive bacteria that cause food spoilage. These bacteria include heat-resistant bacilli, Clostridium botulinum, Listeria, and others, which are the primary microorganisms responsible for food spoilage. Nisin disrupts the cell wall synthesis of these bacteria, effectively inhibiting their growth. Notably, its application in liquid eggs and egg products has shown significant preservation effects.

Application in Liquid Eggs and Egg Products

The use of nisin in liquid eggs and egg products can significantly extend the shelf life of these products. Specifically:

·Dosage: In liquid eggs and egg products, the typical nisin dosage ranges from 0.05g/kg to 0.1g/kg. This dosage effectively inhibits bacterial growth without adversely affecting the taste and quality of the products.

·Effectiveness: Adding nisin can significantly extend the shelf life of liquid eggs and egg products. For instance, egg products that originally had a shelf life of about 7 days can have their shelf life extended to over a month with the addition of nisin.

·Usage Method: Nisin needs to be dissolved in water or liquid before use and mixed evenly into the egg products. This ensures that nisin is uniformly distributed within the egg products, maximizing its preservative effect.

Advantages and Characteristics of Nisin

·High Efficiency: Nisin has a strong inhibitory effect on Gram-positive bacteria, rapidly suppressing bacterial growth and extending the shelf life of products.

·Safety: Nisin is a natural food preservative that is non-toxic and harmless to the human body. After consumption, it quickly hydrolyzes into amino acids under physiological pH conditions and the action of α-chymotrypsin, without adverse effects on human health.

·Stability: Nisin is very stable under acidic conditions, making it suitable for preserving acidic foods such as yogurt and fruit juices. It retains its activity well even after heat treatment, providing a long-lasting preservative effect.

Conclusion

Nisin's application in the preservation of liquid eggs and egg products is highly effective. By inhibiting the growth and reproduction of Gram-positive bacteria that cause food spoilage, nisin can significantly extend the shelf life of these products. Its high efficiency, safety, and stability support its application in the field of food preservation. In practical applications, the dosage and method of using nisin can be determined based on the specific needs and characteristics of the product.