E 234 - Nisin | E-Number Information

Characteristics

Additive NameNisin

E No.E 234

TypeIndividual Substance

In plain language

A natural antimicrobial peptide produced by the bacterium Lactococcus lactis during fermentation. It acts as a preservative, preventing the growth of harmful bacteria like Listeria and Clostridium in dairy products, processed cheeses, and egg-based foods. It has been used safely in food for decades and is approved by EFSA and FDA. Because it comes from a natural fermentation process, it is generally well-regarded compared to synthetic preservatives.

Conditions of Use

This additive is authorised to be used in the following 7 food categories:

1.6.3other creams

Maximum Level = 10 mg/kg

only clotted cream

1.7.1unripened cheese excluding products falling in category 16

Maximum Level = 10 mg/kg

only mascarpone

1.7.2ripened cheese

Maximum Level = 12.5 mg/kg

Footnote 29: This substance may be present naturally in certain cheeses as a result of fermentation processes

1.7.5processed cheese

Maximum Level = 12.5 mg/kg

Footnote 29: This substance may be present naturally in certain cheeses as a result of fermentation processes

10.2processed eggs and egg products

Maximum Level = 6.25 mg/kg

only pasteurised liquid egg (white, yolk or whole egg)

16Desserts excluding products covered in category 1 3 and 4

Maximum Level = 3 mg/kg

only semolina and tapioca puddings and similar products

1.7.6cheese products (excluding products falling in category 16)

Maximum Level = 12.5 mg/kg

only ripened and processed products

Footnote 29: This substance may be present naturally in certain cheeses as a result of fermentation processes

Source

View original entry in the official database →

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