ND Pharma & Biotech
The Ultrapure High-Tech NISINs for Foods.
Ultrapure Non GMO Vegetable Source
INNOVATION THAT INSPIRES
Key benefits comparison NIS-A-FORCETM v. NIS-Z-FORCETM
In food applications Our Vegetal NIS-ZFORCE has higher solubility and diffusion characteristics compared with NIS-A-FORCE A in high-acid food, while NIS-A-FORCE shown higher solubility and diffusion in weak-acid foodstuffs than NIS-Z-FORCE, two important characteristics for different food applications.
We developed an clear, high effective pure Nisin solution and a natural ingredient for foodstuffs shelf-life and protection.
Thru a Highly evolved â€“ High Technology process we created a system to remove Nisin impurities. The result is an ultrapure Nisin exhibiting high bactericidal power against both Gram(+) and Gram (-) bacteria in comparison with regular Nisin.
In the same embodiment weÂ´ve discovered a safer vegetablesource Nisin A, away from traditional dairy-sourced production, exclusive form sustainable, non- allergenic and non-GMO vegetal sources
We produce also NIS-WHITETM a Clear Nisin A concentrate that minimizes interference with food components, providing more than 4 times higher protection against Gram (+) bacteria with enhanced cluster activity against Gram (-). The top benefit of this product resides in its application to transparent drinks as there is no or negligible sedimentation creating a clear and taste natural neutral solution in such drinks as apple juice and juice based drinks on Alicylobacillus acidoterrestris (i.e.). www.ndpharmabiotech.com
sources without allergens, which was honored the US IFT Expo Innovation Award. 25 pplications, NisinZ has a 100 20˚C and 0.15 M NaCl 24h, 25˚C olubility and diffusion ® ® 20 80 tics compared with NisinA® 15 d food, while NisinA® has a ND Pharma & Biotech Vegetal Nisin A Vegetal Nisin Z 60 ubility and diffusion than 10 40 VEGETAL NISIN weak-acid food, which are Solubility Stability son --5 20 characteristics for food ® 25 pplications, NisinZ has a s. 1000 20˚C and 0.15 M NaCl 0 24h, 25˚C solubility and diffusion 20 are active against all when cheese are susceptible to Bacillus spp. and “late blowing” 2.4 3 4 5 spores 6 7 8 9 added 10 11into 12 80 heat-resistance 2.4 3 4 5 6 7 8 stics compared with NisinA® ® ® is more efficient than pH ® processed cheese. At the same dosage, NisinZpH and NisinZ Clostridia spp., Figure both NisinA ® 1, 2 shows 15 d food, while NisinA has a 60 ® ® NisinA® NisinZ® NisinA® NisinZ NisinA . ® lubility ®and diffusion than TM NisinA / Nisin Z Applications 10 40 weak-acid food, which are ridia Bacillus nts Applications Diagnosis Dosage 5 20 characteristics for food 0.8 pH 5.4, 105°C, 10 min. 5.4, 105°C, 10 min. ns. Pastry Cakes, 120 mg/kg BacilluspH cereus 0 0 pudding 0.7 2.4 3 4 5 6 7 8 930-60 10 11 12 Juices Apple juices mg/kg acidoterrestris 2.4 3 4 5 6 Alicyclobacillus 7 8 pH pH 0.6 Juice 30-60 mg/kg Alicyclobacillus acidoterrestris TMbased drinksNisinA® NisinA® NisinZ® NisinZ® ® ® 0.5 NisinA / Nisin Z Applications Alcohol drinks Beer, red wine LAB, Lactobacillus, Pediococcus 50-100 mg/kg Bacillus Dressings & sauces LAB, Clostridium, 50-200 mg/kg ents Condiments Applications Diagnosis Dosage 0.4 Liquid egg Pasteurized liquid egg 250-500 mg/kg Bacillus cereus, Lactobacillus innocua 0.3 Pastry Cakes, pudding 120 mg/kg Bacillus cereus Canned meals Canned (asparagus, mushroom) 400 mg/kg Clostridium sporogenes 0.2 Juices Apple juices 30-60 mg/kg Alicyclobacillus acidoterrestris VEGETAL NISIN RTE soups and Pasteurized soup 50-200 mg/kg Bacillus spp. --Juice based drinks 30-60 mg/kg Alicyclobacillus acidoterrestris 0.1 broths Canned soup Flat sour spoilage bacteria 400 mg/kg Alcohol drinks Beer, red wine LAB, Lactobacillus, Pediococcus 50-100 mg/kg 0 , Bacillus Dairy-based Soya milk LAB 12.5-37.5 mg/kg , 0Clostridium, Bacillus Dressings sauces mg/kg Day are LAB active against all spores when added cheese Condiments are5 susceptible1to spp. and “late blowing” 0 Bacillus 15 & 20 5 heat-resistance 10 1 5 50-200 20into Day desserts Milk-based drinks 25-100 mg/kg Bacillus stearothermophilus ® ® ® processed cheese. At the same dosage, NisinZ is more efficient than Liquid egg Pasteurized liquid egg 250-500 mg/kg Bacillus cereus, Lactobacillus innocua and NisinZ lostridia spp., Figure 1, 2 shows both NisinA ® ® ® ® 9 1 2 9 1 2 a y 6 9 1 2 a y 9 1 2 Control Control 0.1g/kg 0.1g/kg NisinADairy desserts 0.1g/kg NisinZ 0.1g/kg 50 NisinZ mg/kg Bacillus Clostridium spp. NisinA ® Hour 1 . 0 spp., Canned meals Canned (asparagus, mushroom)NisinA 400 mg/kg Clostridium sporogenes Figure 2 Cream Clotted cream 100 mg/kg Bacillus ceres, Listeria monocytogenes Pasteurized soup 50-200 mg/kg Bacillus spp. idia RTE soups and Bacillus S. thermophilus, delbrueckii Fermented milk Yogurt 5-12.5 mg/kg broths Canned soup Flat sour spoilage L. bacteria 400 mg/kg 0.8 H 5.4, 105°C, 10 min. Cheese Unripened 250 mg/kg Listeria monocytogenes pH 5.4, 105°C, 10 min. Dairy-based Soya milk cheese LAB 12.5-37.5 mg/kg , Bacillus ® 0.7 Ripened cheese 125 mg/kg mg/kg Clostridium spp., Listeria spp. desserts Milk-based drinks 25-100 Bacillus stearothermophilus Cheddar cheeses 25-62.5 mg/kg Clostridium 0.6 Dairy desserts 50 mg/kg Bacillus spp.,spp. Clostridium spp. Clear Nisin Concentrate Processed cheese Anaerobic spore formers 25-125 mg/kg Cream Clotted cream 100 mg/kg Bacillus ceres, Listeria monocytogenes ® 0.5 Your benefits White NisinA Conventional Nisin Raw meat Fermented sausages 50-100 mg/kg Listeria monocytogenes S. thermophilus, L. delbrueckii Fermented milk Yogurt 5-12.5 mg/kg 0.4 A healthier ingredient Ultrapure Nisin A concentrate High non-nisin6.25-25 proteinmg/kg Cooked meat Sausages LAB Cheese Unripened cheese 250 mg/kg Listeria monocytogenes Minimized of food impurities and sodium 0.3 RTE turkey bologna 125 mg/kg Listeriainterference monocytogenes Ripened cheese 125 mg/kg Clostridium spp., Listeria spp. components chloride content Cooked 75-100 mg/kg Clostridium sporogenes 0.2 Cheddarham cheeses Clostridium spp. againstmg/kg More than 4 times higher protection Effective only25-62.5 Increased product Processed shelf cheese Anaerobic spore formers 25-125 mg/kg against gram-positive bacteria life 0.1 gram-positive bacteria Enhanced activities against Raw meat FermentedCost-efficiency sausages 50-100 mg/kg Listeria cluster monocytogenes 0 bacteria Cooked meat 1 0 Sausages LAB 0 Day gram-negative 5 15 20 5 10 1 56.25-25 mg/kg 20 Day Enhanced application Noor negligible sedimentation A high grade of125 turbidity RTE turkey bologna mg/kg12 ® Listeria monocytogenes ® ® ® 9 1 2 9 1 2 a y 6 9 1 2 a y 9 ontrol Control 0.1g/kg NisinZ 0.1g/kg NisinA 0.1g/kg NisinZ 0.1g/kg NisinA Hour 1 to transparent drinks Clear and0taste-neutral solution after dissolution in water Cooked ham 75-100 mg/kg Clostridium Figure 2 sporogenes and visible particles at the bottom of the bottle
NISINA NISINZ NIS-A-FORCETM NIS-Z-FORCETM
The Ultrapure High-Tech NISINs for Foods. ssed cheese %
White NisinA® Applications
® Applications NISINA WHITE
Clear Nisin Concentrate Apple juices Juice based drinks Your benefits
Alicyclobacillus acidoterrestris ® Alicyclobacillus acidoterrestris White NisinA
Dosage 0.21-0.5ml/L 0.21-0.5ml/L Conventional Nisin
A healthier ingredient Ultrapure Nisin A concentrate High non-nisin protein Minimized interference of impurities and sodium ® food provided by White NisinA maintains the visual appeal of fresh juice, components chloride content unlike the conventional nisin that may appear cloudy and leave More than 4 times higher protection Effective only against sedimentations. against gram-positive bacteria gram-positive bacteria Conventional nisin White NisinA® Enhanced cluster activities against gram-negative bacteria Enhanced application No- or negligible sedimentation A high grade of turbidity to transparent drinks Clear and taste-neutral solution after dissolution in water and visible particles at the bottom of the bottle
shows that White NisinA® provides higher protection icyclobacillus acidoterrestris than NisinZ® when applied in product le juice. In addition, as shown picture 1,Increased a clear solution shelf life lobacillus acidoterrestris Cost-efficiency 21°C
www.ndpharmabiotech.com White NisinA® Applications
ND Pharma & Biotech
The Ultrapure High-Tech NISINS for Foods. PROCESSED CHEESE Processed cheese is candidate to Bacillus spp and “late blowing” caused by Clostridium spp (known as Clostridia. VEGETAL Following figures shown both NIS-A-FORCE and NIS-Z-FORCE as active against ll heat-resistant spores NISIN when --added into processed cheese. At same dosage NIS-Z-FORCE is clearly more effective than NIS-A-FORCE. Processed cheese Processed cheese are susceptible to Bacillus spp. and “late blowing” are active against all heat-resistance spores when added into Dosage:0.1g/kg both NIS-A and NIS-Z caused by Clostridia spp., Figure 1, 2 shows both NisinA® and NisinZ® processed cheese. At the same dosage, NisinZ® is more efficient than NisinA®. Clostridia
pH 5.4, 105°C, 10 min.
pH 5.4, 105°C, 10 min.
10 9 NisinA 12 ® 0.1g/kg
15 20 9 NisinZ 12 ® ay 0.1g/kg
5 0 Control Hour 1
10 60.1g/kg 9 NisinA 12 ®
15 20 Day ay 0.1g/kg 9 NisinZ 12 ®
Control Nis-A-Force Nis-Z-Force
Clear Nisin Concentrate TM / NIS-Z-FORCETM ND Pharma NIS-A-FORCE Your benefits White NisinA Conventional Nisin ®
SUSTAINABLE VEGETABLE SOURCE NON ALLERGENIC · NON GMO A healthier ingredient Ultrapure Nisin A concentrate Minimized interference of food components More than 4 times higher protection Increased product against gram-positive bacteria shelf life Cost-efficiency Enhanced cluster activities against gram-negative bacteria Enhanced application No- or negligible sedimentation catalogue productsdrinks Clear and taste-neutral solution to of transparent
For further information about us, our and FINALIST services and the fields we operate offering solutions, please write us to:
High non-nisin protein impurities and sodium chloride content Effective only against gram-positive bacteria
A high grade of turbidity after dissolution in water and visible particles at the bottom of the bottle
Table 1. White NisinA® Applications Ingredients firstname.lastname@example.org White NisinA®
Apple juices Juice basedand drinks family-owned
We have been an independent, financially private company serving as provider Freshstable apple juice ® forFigure the Pharmaceutical, Research, Biotechnological, 3 shows that White NisinA provides higher protection ® when applied in against Alicyclobacillus acidoterrestris NisinZ Agricultural and Chemical Industry than since our fresh apple juice. In addition, as shown picture 1, a clear solution incorporation. acidoterrestris We Alicyclobacillus have established a series of strong partnerships 9 21°C and alliances worldwide to serve more efficiently to our clients8and customers worldwide.
Alicyclobacillus acidoterrestris Alicyclobacillus acidoterrestris
provided by White NisinA maintains the visual appeal of fresh juice, unlike the conventional nisin that may appear cloudy andAmerica leave North sedimentations. ®
LATAM Countries email@example.com
Our exclusive business model is part of our 6 uniqueness5 in the creation of added value and strategic advanced solutions for you. 4
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ULTRAPURE HIGH TECHNOLOGY NISIN FOR FOODS