About Transglutaminase (TG)
Transglutaminase (TG) is an enzyme which is widely distributed in nature, and is composed of simple amino acid chains, and has been studied by many researchers for food use around the world. Siveele Transgluseen product is produced through fermentation process which is similar to making beer, wine and cheese, using conventional microorganisms. TG preparation is able […]
About Nisin
Nisin, the active ingredient in Niseen®, is a polycyclic antibacterial peptide with 34 amino acid residues used to prevent spoilage and extend shelf life of various foods by inhibiting Gram-positive spoilage and pathogens. Nisin is effective against a wide range of Gram-positive bacteria, both as vegetative cells and as spores, used worldwide since 1953 to control bacterial spoilage in […]
GSFA Provisions for Natamycin (Pimaricin)
Number Food Category Max dosage level* Application comments 01.6.1 Unripened cheese 40 mg/kg Surface treatment. Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm. 01.6.2 Ripened cheese 40 mg/kg Surface treatment. Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm. 01.6.4 Processed cheese 40 mg/kg Surface treatment. […]
Difference between Nisin A and Nisin Z
Nisin A and Nisin Z are of vegetal origin, two natural variants of the Nisin that are produced by Lactococcus lactis are known. They have a similar structure but differ in a single amino acid residue at position 27; histidine in Nisin A and asparagine in Nisin Z. The Nisin variants were purified to apparent […]
Nisin (E234) food application in EU
Ingredient Applications Max dosage level* Nisin (E234) Semolina and tapioca puddings and similar products 120 mg/kg Ripened cheese and processed cheese 500 mg/kg Clotted cream 400 mg/kg Mascarpone 400 mg/kg Pasteurised liquid egg (white, yolk or whole egg) 250 mg/kg *The dosage shown refers to 2,5% nisin preparation in NaCl.