Nisin, Nisin A, Nisin Z, E234, 414-45-5

Nisin, Nisin A, Nisin Z, E234, 414-45-5

NISIN (E234)
PRODUCT IDENTIFICATION INFORMATION

CHEMICAL STRUCTURE

Nisin

Polypeptide Chain (34 Amino Acids)
Contains unusual amino acids: Lanthionine, Methyllanthionine, Dehydroalanine, Dehydrobutyrine

Molecular Formula: C₁₄₃H₂₂₈O₃₇N₄₂S (Nisin A)
SMILES: Not applicable (peptide)
InChI: Not applicable (peptide)
Structure: Polycyclic antibacterial peptide; Lantibiotic (lanthionine-containing antibiotic); 34 amino acid residues; Contains unusual amino acids (lanthionine, β-methyllanthionine, dehydroalanine, dehydrobutyrine); Heat-stable; Active against Gram-positive bacteria.

SECTION 1: CHEMICAL IDENTITY AND DESCRIPTION

SECTION 2: PHYSICAL AND CHEMICAL PROPERTIES

SECTION 3: ACTIVITY AND POTENCY GRADES

SECTION 4: BIOLOGICAL ACTIVITY AND MECHANISM OF ACTION

SECTION 5: PRODUCTION PROCESS

History:

• 1928: Discovered by Rogers

• 1947: First isolation

• 1951: First use in food

• 1969: Approved by FAO and WHO as food preservative

SECTION 6: FUNCTIONAL PROPERTIES

SECTION 7: MAIN APPLICATION AREAS

SECTION 8: APPLICATION METHODS

SECTION 9: USAGE INSTRUCTIONS

General Dosing Guide:

Instructions:

1. Dissolution: Nisin is soluble at low pH (pH <4); Use acidified water (citric acid, acetic acid) for dissolution; Warm water helps dissolution.

2. Addition: Add to food during or after heat treatment; Can be added before or after pasteurization.

3. Stability: Heat-stable at acidic pH; Protect from direct sunlight and moisture.

4. Dosage: Start with minimum dosage; Optimize for specific application.

SECTION 10: QUALITY SPECIFICATIONS

SECTION 11: TOXICOLOGICAL PROFILE

SECTION 12: GHS CLASSIFICATION AND LABELING

GHS Classification (in accordance with CLP and UN GHS):

SIGNAL WORD: NONE (not classified as hazardous)

Hazard Pictograms: NONE

Hazard Statements (H-Codes): Not classified as hazardous under GHS regulations.

NFPA 704 Hazard Classification:

SECTION 13: PRECAUTIONARY STATEMENTS (P-CODES)

SECTION 14: FIRST AID MEASURES

SECTION 15: FIREFIGHTING MEASURES

SECTION 16: STORAGE AND SHELF LIFE

SECTION 17: PACKAGING OPTIONS

SECTION 18: TRANSPORT INFORMATION

SECTION 19: REGULATORY STATUS

SECTION 20: OTHER NAMES AND SYNONYMS

SECTION 21: SUMMARY TABLE

SECTION 22: CRITICAL WARNINGS AND BEST PRACTICES

CRITICAL WARNINGS:

• Not classified as hazardous under GHS. Non-toxic, non-carcinogenic. FDA GRAS status.

• Food additive E234 – Approved by EFSA, FDA, and WHO JECFA.

• Hygroscopic – absorbs moisture from air. Store in tightly closed, moisture-proof containers.

• Light sensitive – protect from direct sunlight. Store in opaque packaging.

• Dust may cause mechanical irritation to eyes, skin, and respiratory system. Use appropriate dust control measures.

• Combustible (organic material). Keep away from open flames and high heat. Dust cloud may form explosive mixture.

• Activity depends on pH – stable at pH 2-4; Degrades at pH >4; Best activity in acidic foods.

• Effective against Gram-positive bacteria only – not effective against Gram-negative bacteria.

• Low dosage – effective at ppm levels; Start with minimum dosage.

• Heat-stable – survives pasteurization; Can be added before or after heat treatment.

• Digested by enzymes – safe for human consumption; Broken down by chymotrypsin.

BEST PRACTICE RECOMMENDATIONS:

Dairy Products: Use as preservative to extend shelf life; Dosage 0.1-0.5 g/kg; Effective against Clostridium and Listeria; Best in acidic dairy products (cheese, yogurt); Add before or after pasteurization.

Meat Products: Use as preservative in cooked and processed meats; Dosage 0.1-0.5 g/kg; Effective against Clostridium botulinum and Listeria; Reduces heat treatment time; Extends shelf life.

Canned Products: Use as preservative in canned foods; Dosage 0.1-0.2 g/kg; Heat-stable; Reduces energy consumption; Improves food safety; Extends shelf life.

Beverages: Use as preservative in acidic beverages; Dosage 0.05-0.2 g/kg; Effective at low pH; No taste impact; Use for fruit juices, soft drinks.

Bread and Pastry: Use as preservative; Dosage 0.05-0.3 g/kg; Extends shelf life; Prevents mold growth; No taste impact.

Egg Products: Use as preservative in liquid/pasteurized eggs; Dosage 0.05-0.25 g/kg; Effective against Salmonella and Listeria; Heat-stable.

Handling: Use in well-ventilated areas; Avoid dust formation; Use dust masks (N95/FFP2) when handling powder; Use gloves and safety goggles.

Personal Protective Equipment: Dust mask (N95/FFP2 or higher), safety goggles, protective gloves (nitrile, neoprene). Not required for solution handling.

Hygiene: Wash hands thoroughly after handling; Do not eat, drink, or smoke while using.

Storage: Store in tightly closed, moisture-proof, light-proof containers; Store in a cool, dry, well-ventilated area; Protect from moisture, light, and heat; Opened containers must be resealed immediately; Shelf life: 24-36 months under proper conditions.

Spill Management: Sweep or vacuum (HEPA) and place in suitable sealed container; Avoid dust formation; Do not allow entry into drains or waterways.

Disposal: Dispose of in accordance with local, regional, and national regulations; Non-hazardous waste; Biodegradable; Can be disposed of in compliance with regulations.

NISIN ADVANTAGES - SUMMARY:

LEGAL DISCLAIMER:
The information provided in this document is based on our current knowledge and experience and is presented in good faith. However, as all conditions of use are beyond our control, it does not constitute a binding specification or warranty. This Technical Data Sheet is for informational purposes only. Users are responsible for testing the suitability for their own applications. For complete safety, storage, use, handling, waste, and regulatory compliance information, please refer to the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier.