Product
Bulk Supply Nisin Powder
  • Createtime: 2023-03-24
  • Updatetime: 2024-10-18
Product Details

The production standards for nisin primarily adhere to national food safety standards and relevant light industry standards. Here is a detailed interpretation of the production standards for Nisin:

1. National Food Safety Standards

According to the National Food Safety Standard for Food Additives: Nisin (GB 1886.231-2016), the production of Nisin must meet the following requirements:

·Sensory Requirements: Nisin should appear as a light brown to milky white powder, with specific color and consistency.

·Physicochemical Indicators: The potency of nisin must not be less than 900 IU/mg, the moisture content must not exceed 3.0% (w/w), the sodium chloride content must be not less than 50.0% (w/w), and the lead content must not exceed 1.0 mg/kg.

·Microbiological Indicators: The total colony count of Nisin must not exceed 10 CFU/g, the coliform and Escherichia coli counts must both be below 3.0 MPN/g, and Salmonella must not be detected.

2. Light Industry Standards

According to the Food Additives: Nisin (QB 2394-1998), the production of nisin must also meet the following requirements:

·Technical Requirements: This standard specifies the technical requirements for Nisin, including testing methods, inspection rules, and requirements for packaging, labeling, storage, and transportation.

·Testing Methods: The identification and potency determination of nisin are conducted following the methods of the British company Applin & Barrett, the first manufacturer of Nisin products in the world.

·Packaging and Storage: Nisin should be packaged using suitable materials and stored under specified conditions to ensure its quality and stability.

3. Quality Control During Production

During the production of nisin, strict quality control measures must be implemented, including the selection of raw materials, control of the fermentation process, and optimization of extraction and purification techniques. Additionally, comprehensive management of the production environment, equipment, and personnel is necessary to ensure the safety and quality of the product.

4. Other Considerations

·Source of Raw Materials: Nisin should be extracted from the fermentation of Lactococcus lactis subsp. lactis to ensure the purity and quality of the raw materials.

·Production Process: Strict control over fermentation conditions, extraction conditions, and purification conditions is essential to obtain high-quality Nisin products.

·Product Testing: Each batch of Nisin must undergo rigorous testing, including sensory indicators, physicochemical indicators, and microbiological indicators, to ensure compliance with relevant standards.

The production standards for nisin encompass various aspects, including sensory requirements, physicochemical indicators, microbiological indicators, technical requirements, and quality control during production. These standards aim to ensure the safety and quality of Nisin products to meet the needs of the food industry.


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