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Nisaplin® and Novasin™ are effective against a broad range of Gram-positive bacteria, including Listeria, Clostridium, Bacillus and lactic bacteria. This results in either a killing or growth inhibitory activity against vegetative cells by targeting the cytoplasmic membrane, or prevention of the outgrowth of heat-resistant spores.

The key benefits for customers and end consumers of using Nisaplin® / Novasin™ products are:

• Gram-positive bacterial pathogen risk reduction as part of a multifactorial protective system
• shelf life extension or maintenance of a wide range of heat-treated and acidic foods

Additional specific customer benefits besides food safety and food preservation can be:

• possible reduction of heat treatment and processing time, therefore increased productivity with more consistent product quality 
• reduction of supply chain and distribution costs
• replacement of chemical preservatives by a natural and safe solution
• allowing for new product formulation (low salt/fat, high moisture, high pH)

How to choose the right Nisaplin® and Novasin™ product?

 

	Nisaplin®	Novasin™	Nisaplin®ND	Nisaplin® BS
Functionality: Growth control of	Gram-positive bacteria such as Listeria, Bacillus, Clostridium, lactic bacteria	Gram-positive bacteria such as Listeria, Bacillus, Clostridium, lactic bacteria	Gram-positive bacteria such as Listeria, Bacillus, Clostridium, lactic bacteria	Gram-positive bacteria, particularly Bacillus cereus
Specificity	White powder	Tan to brown powder	Non-dairy nisin	Heat-protected nisin
Application	All types of foods: dairy, culinary, meat, bakery products and beverages	All types of foods: culinary, meat, bakery products and beverages	Applications without milk	Bakery applications (hot plate flour products such as crumpets)

     
We are differentiating our Nisaplin® range by developing added value and patented nisin types such as the heat-protected nisin, our more recent innovation.

Main application areas

Dairy products such as processed cheese and cheese spreads, direct acidified cheeses, pasteurised dairy desserts, fresh dairy products

• dressings and sauces
• meat products
• liquid eggs
• canned foods
• crumpets

Regulatory approval of Nisin

• FAO/WHO approval: the Joint Expert Committee on Food additives (JECFA) indicates that nisin is an acceptable food preservative. An ADI (acceptable daily intake) of 0-33.00 units/kg body weight has been assigned by JECFA
• approved as food additive but the regulation regarding its use differs from country to country (see TM 42-1e)
• E-234 in the European Union (EU25)
• GRAS status in the USA

Legal status varies from country to country. Local food regulations should always be consulted concerning the status of this product, as legislation regarding its use in food may vary from country to country.