Food Preservatives Nisin E234 Manufacturer CAS 1414-45-5

• Customization: Available
• CAS No.: 1414-45-5
• Formula: C143h230n42o37s7
• Model NO.: 1414-45-5
• EINECS: 215-807-5
• Composition: Nisin from Streptococcus Lactis
• Type: Beverage Preservatives
• Effect: Antiseptic
• Resource: Inorganic Chemical Preservatives
• Transport Package: 25kg
• Specification: 25kg
• Trademark: Flying Deer
• Origin: China
• HS Code: 291550
• Production Capacity: 4000t/Year

Product Description

Product Description:

Nisin, E234, CAS no.1414-45-5 is manufactured by fermentation process, used as safe natural food preservative. Nisin is used and applied in meat products, dairy products, canned seafood, drinks, fruit drinks, liquid eggs and egg products, condiments, winemaking, baked goods, convenience food, incense fragrances, cosmetics field, etc.. during production to extend shelf life by suppressing Gram-positive spoilage and pathogenic bacteria. 

Categories		Preservatives
Qty in 20'FCL		5600kg
Min Order		100kg
Origin		China
Packaging		Factory Packaging or Neutral
Certificate		ISO, Kosher, Halal, BRC
E Number		E234
CAS No.		1414-45-5
HS Code		380892
Specification		FCC/USP

Nisin Specification

ITEM	STANDARD
Appearance	Light brown to cream white powder
Potency (IU/ mg)	1000 Min
Loss on drying (%)	3 Max
pH (10% solution)	3.1- 3.6
Arsenic	≤ 1 mg/kg
Lead	≤ 1 mg/kg
Mercury	≤ 1 mg/kg
Total heavy metals ( as Pb)	≤ 10 mg/kg
Sodium chloride (%)	50 Min
Total plate count	≤ 10 cfu/g
Coliform bacteria	≤ 30 MPN/ 100g
E.coli/ 5g	Negative
Salmonella/ 10g	Negative

 

Package and Shipment:
25kg/bag/drum/carton or as Customized
Lead Time Within 15 days
 

 

 

Payment:


Company Profile: 

1. Main product:  Food ingredients & additives
2. Location: Office in Hangzhou, China;  Preservative & Flavoring agents factories in Shandong and Shanghai.
3. Main market: Middle East, Middle Asia, South-east Asia, Africa
4. Certificate: ISO, KOSHER, HALAL, SGS and more
    Employees: 51-100
    R&D staffs: 5-10
    Factory Size: 5,000-10,000 square meters 
.....................................................................................................................................................................................