Name of Food Additive:
when are you
Component List
when are you
E Code:
E234
The net amount:
500 g
Physical Structure:
Dust
Lot Number:
Lot numbers of all raw materials and packaging materials are recorded for retrospective traceability.
The lot number of the product is located on the product packaging.
Functional Class of Food Additive:
Protectors
Name of the Source from which the Food Additive is Obtained:
Lactococcus lactis
Foods to which Food Additive can be added:
It is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Regulation on Food Additives and vertical communiqués.
When the necessary information cannot be obtained in the regulations and communiqués, the legal regulatory authorities of the relevant country can be consulted.
Special Storage/Use Conditions:
Keep closed in a dry and cool place.
Commercial Title and Address of the Food Operator:
Smart Chemistry Trade. and Dan. Ltd. Sti.
Ege Sanayi Sitesi Balatcik Mah. 8901/3 St. No: 3/3AO It is produced in Çiğli/İzmir facilities.
Manufacturer Business Registration Number:
TR-35-K-047442
Origin:
Turkey (Origin of the main component of the food: Germany)
Usage Instruction:
In accordance with the Turkish Food Codex Regulation on Food Additives, in the vertical communiqués regarding the finished product produced or planned to be produced; It should be used considering the foods to which it can be added, usage conditions, maximum amounts and restrictions.
If it is planned to be used in countries other than Turkey, the legal regulations of the relevant country should be taken into account.
Product performance may differ depending on production conditions, structure and performance of machinery and equipment, seasonal variables and other raw materials.
Before determining the most appropriate amount of use, trials should be carried out with minimum amounts, taking into account the restrictions specified in the Turkish Food Codex Regulation on Food Additives.
Usage Area/Sales Purpose:
It is for use in food.
Technical information:
Nisin is a natural preservative that is effective against gram-positive bacteria and their spores, and is a bacteriocin obtained by fermenting Lactococcus lactis bacteria.
It is obtained naturally, not chemically synthesized. It is a natural preservative found at very low rates in milk and cheese.
Its molecular formula is C143H228N42O37S7, its molecular weight is 3353 daltons, its color is white.
Nisin was discovered by Rogers in 1928, its first isolation was in 1947, its first use in food was in 1951, and it was included in food preservatives by FAO and WHO in 1969.
It can be stored for a long time at 415°C, as long as it is not exposed to direct sunlight and moisture, without losing its dry nisin feature. It dissolves easily in low pH solutions, deteriorates in solutions above pH=4. Nisin is heat resistant.
Nisin in solution or dry powder form can be used by mixing directly with food. In addition, nisin can be sprayed onto the food surface, immersed in a food solution, or used as a coating factor during food packaging. Nisin has no effect on food taste.
Nisin was first used to extend the shelf life of cheese. Because nisin has the ability to inhibit the growth and effects of gram-positive bacteria and pathogenic bacteria.
Nisin is also used as a protective additive in many sectors because it inhibits the activities of pathogens such as Clostridium botulinum, Staphylococcus aureus, Streptococcus hemolyticus, Listeria monocytogenes, Bacillus cereus, Bacillus sporothermodurans, Brochothrix thermosphacta, Bacillus stearothermophilus and Bacillus subtilis.
Using nisin saves energy in heat-treated foods. Therefore, adding nisin to heat-treated food products not only increases food safety, but also saves energy.
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